Twice-Baked Sweet Potatoes
Recipe from
Ingredients
- small sweet potatoes
- butter
- brown sugar
- cinnamon
- nutmeg
- miniature marshmallows
- Buttercrunch Topping
Preparation
- Peel small sweet potatoes (to avoid a greenish cast, buy mature sweet potatoes); rub with oil. Place on a lightly greased baking sheet. Bake at 350° for 45 minutes or until tender; cool completely. Carefully scoop out pulp, leaving 1/4-inch-thick shells intact.
- Mash together pulp with butter, brown sugar, cinnamon, and nutmeg to taste; spoon mixture evenly into shells. Bake, covered, at 350° for 20 minutes or until thoroughly heated. Uncover and top potatoes evenly with Buttercrunch Topping and miniature marshmallows; bake, uncovered, 10 more minutes.
Twice-Baked Sweet Potatoes Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- MAIN INGREDIENT: Vegetables
- COOKING METHOD: Bake
- OCCASION: Autumn, Winter, Christmas, Thanksgiving
- PUBLICATION: Southern Living
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