adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Twice-Baked Sweet Potatoes With Mini Marshmallows
0 Likes
Total Time:
Make-ahead Twice-Baked Sweet Potatoes can be simplified by skipping the filling and serving the warm puree as a delicious side dish.
Ingredients:
  • 4 medium sweet potatoes
  • Freshly ground black pepper, to taste
  • 0.33333334326744 cup buttermilk
  • 0.33333334326744 cup milk
  • 4 tablespoons butter
  • 0.5 cup miniature marshmallows
Instructions:
  • Preheat oven to 400 degrees and position rack to lower setting. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until easily pierced with a fork, for about 45 to 60 minutes. Allow them to cool briefly before moving on.
  • Using a potholder to handle the potatoes, cut them in half lengthwise and scoop out the flesh into a blender or food processor. For an extra smooth texture, opt for the blender. Make sure to leave a 1/4-inch border of flesh to support the potato skin. Blend the scooped-out flesh with salt and pepper until smooth. While the machine is running, slowly pour both milks through the feeder tube. Pause the machine, add butter, then blend until the potatoes are creamy. You can refrigerate the puree and potato shells in an airtight container for up to 2 days once cooled.
  • Allow the sweet potato puree to come to room temperature. Spoon the puree back into each potato shell. Just before baking, press the marshmallows into the sweet potatoes.
  • Roast at 400 degrees until potatoes are heated through and marshmallows turn golden brown, about 10-12 minutes.

Similar Recipes