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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Freshly ground black pepper, to taste
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!
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 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!
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!
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!
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.
Flavor was good, but seemed a bit watery. Next time I'll add an egg to help it bind together.
I made these for Thanksgiving for something different and I couldn't have been happier that I chose these. I am not a big fan of sweet potatoes, but these were absolutely delicious. I loved the tang from the buttermilk and the sweetness of the marshmallows. I think these will be our new tradition for the holidays!
* Percent Daily Values are based on a 2,000 calorie diet.
Twice-Baked Sweet Potatoes With Mini Marshmallows
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 55
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Learn how to make sweet potato puff topped with crunchy pralines.
This sweet potato casserole is sure to become a holiday favorite.
Watch how to make classic sweet potato pie—it’s far easier than pumpkin.