Twice-Baked Sweet Potatoes With Mini Marshmallows Recipe - Allrecipes.com
Twice-Baked Sweet Potatoes With Mini Marshmallows Recipe

Twice-Baked Sweet Potatoes With Mini Marshmallows

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change 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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Footnotes

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

Most Helpful Positive Review
Nov 07, 2005

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!

 
Most Helpful Critical Review
Dec 05, 2005

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.....

 

21 Ratings

Jan 27, 2008

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!

 
Feb 04, 2011

I made a few changes. I removed the flesh and hand mashed. I was out of buttermilk so I substituted a bit of sour cream and used less milk because I didn't want it runny. I added brown sugar, cinnamon, and nutmeg. I scooped back into the potato while it was still very hot. Add mini french vanilla marshmallows - they were all I had on hand but added fantastic flavor!

 
Jan 20, 2008

This recipe was a hit over thanksgiving, but I added walnuts to it and it gave it some interesting texture and light flavour. its very sweet , love it. Althou I will only make this once or twice a year , its delicious and can seem to taste more like a dessert!

 
Nov 17, 2008

I liked the idea of the do ahead on this recipe as I love being able to prepare side dishes the night before and leaving my oven free for the turkey. This allowed me to do it and I love sweet potatoes. I used regular milk and omitted the buttermilk and added one egg and sprinkled chopped walnuts and brown sugar on top. The blender didn't work for me. I ended up mashing the filling.

 
Feb 05, 2007

Flavor was good, but seemed a bit watery. Next time I'll add an egg to help it bind together.

 
May 04, 2010

Really loved this twist on sweet potatoes. Super delicious and a real attention getter. People that love sweet potatoes love love this recipe. Thanks!

 

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Nutrition

  • Calories
  • 169 kcal
  • 8%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 195 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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