Twice-Baked Sweet Potatoes With Mini Marshmallows

Twice-Baked Sweet Potatoes With Mini Marshmallows

18

"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."

Ingredients

{{adjustedServings}} servings 169 cals
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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 26.5g
  • 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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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.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews

18
  1. 22 Ratings

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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 ...

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.....

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...