Twice-Baked Sweet Potatoes With Mini Marshmallows

Twice-Baked Sweet Potatoes With Mini Marshmallows

16 Reviews 4 Pics
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“Twice-Baked Sweet Potatoes are very do-ahead. If you find yourself in a pre-feast frenzy, skip spooning them back into the sweet potato cups and just warm the puree and serve it as is.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Adjust oven rack to low position and heat oven to 400 degrees. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until fork tender, about 45 to 60 minutes. Let cool slightly.
  2. Handling the potatoes with a potholder, slice each in half lengthwise and scoop potato flesh into a blender or food processor - for an especially silky texture, use the blender - leaving a 14-inch border of flesh to support the potato skin. Puree scooped-out flesh, along with salt and pepper, until smooth. With machine motor running, gradually add both milks through feeder tube. Stop machine, add butter, then process until potatoes are silky smooth. (Puree and potato shells can be cooled, then refrigerated in an airtight container, up to 2 days.
  3. Return to room temperature before proceeding.) Spoon puree back into each shell. Just before baking, press marshmallows into potatoes.
  4. Bake at 400 degrees until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.

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Reviews (16)

Rate This Recipe
Sue G.
49

Sue G.

This recipe rocks! Pam was in town and cooked it at one of her classes and it was great. I even got my husband, who hates sweet potatoes, to love this recipe. I will never eat sweet potatoes any other way. And it's really easy. I had some shells left over, so I put them in a contained in the fridge, already stuffed, and just put the marshmallows on top before I popped them in the oven the next day at the same oven temp for 8 - 10 minutes. Anyone can make this. It's a keeper. Enjoy!

the3Bees
44

the3Bees

This was alright the kids loved it....but I like my original way of having sweet potatoes and thats just with butter and brown suger.....

Tattoogrl13
26

Tattoogrl13

These were SO GOOD!! I made 4 changes: add brown sugar (to taste), add 1 egg white, omit the pepper, and omit the milk (I still used the Buttermilk it called for). The sweetness went all the way through and they held together well. I also chose smaller sized yams so the skins wouldn't fall apart so easily. There were no leftovers from the Christmas dinner table. These will are now a new favorite!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 169 cal
  • 8%
  • Fat
  • 6.1 g
  • 9%
  • Carbs
  • 26.5 g
  • 9%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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