Twice Baked Sweet Potatoes Recipe š
Description
Twice Baked Sweet Potatoes are a delightful addition to your holiday dinner table. Imagine perfectly baked sweet potatoes, topped and rebaked with a luscious mixture featuring brown sugar, crunchy pecans, and adorable mini marshmallows. It’s a symphony of flavors and textures that will leave your taste buds singing with joy!
Overview
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes
- Servings: 12
- Calories per Serving: 429.7 kcal
- Keywords: Potato, Vegetable, Low Protein, Weeknight, Oven, < 4 Hours
Ingredients
| Quantity | Ingredient |
|---|---|
| 12 | Sweet potatoes |
| 3/4 cup | Butter |
| 3/4 cup | Light brown sugar |
| 2 | Pecans |
| 1 1/2 cup | Miniature marshmallows |
| 1/2 cup | Flour |
Instructions
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Preheat the Oven: Pierce the sweet potatoes all over with a fork and place them on a baking sheet. Preheat your oven to 400Ā°F (200Ā°C).
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Bake the Sweet Potatoes: Bake the sweet potatoes in the preheated oven for about 60 minutes or until they are tender and cooked through.
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Prepare the Topping Mixture: While the sweet potatoes are baking, in a medium-sized bowl, combine the butter and light brown sugar. Mix until well blended.
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Add Crunchy Goodness: Gradually stir in the pecans, miniature marshmallows, and flour into the butter and sugar mixture until it forms loose crumbs. This delectable mixture will add a delightful crunch and sweetness to your twice-baked sweet potatoes.
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Slash and Stuff: Once the sweet potatoes are done baking, remove them from the oven. Using a sharp knife, carefully slash each potato lengthwise. Gently push the ends together to open up the slash, creating a pocket.
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Fill ‘Em Up: Stuff the opening of each sweet potato with the marshmallow mixture generously. Be sure to distribute it evenly among all the potatoes for a harmonious flavor profile in every bite.
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Bake Again: Return the stuffed sweet potatoes to the oven and bake at 400Ā°F (200Ā°C) for about 5 minutes or until the stuffing is golden brown and slightly crispy. Keep an eye on them to prevent the marshmallows from burning.
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Serve and Enjoy: Once beautifully golden and irresistible, remove the twice-baked sweet potatoes from the oven. Allow them to cool slightly before serving. Then, dive into this indulgent side dish and savor the deliciousness!
Nutritional Information
- Calories: 429.7 kcal
- Fat: 24.7g
- Saturated Fat: 8.4g
- Cholesterol: 30.5mg
- Sodium: 163.7mg
- Carbohydrates: 51.1g
- Fiber: 5.8g
- Sugar: 23g
- Protein: 4.5g
Tips and Tricks
- To save time, you can bake the sweet potatoes ahead of time and store them in the refrigerator until you’re ready to proceed with the stuffing and second baking.
- Don’t overstuff the sweet potatoes, as the filling may spill out during baking. Aim for a generous but manageable amount of the marshmallow mixture.
- For an extra touch of flavor, sprinkle a pinch of cinnamon or nutmeg over the marshmallow mixture before baking for a warm, cozy aroma.
- If you prefer a nut-free version, simply omit the pecans or substitute them with chopped almonds or walnuts.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.
Indulge in the irresistible combination of creamy sweet potatoes, crunchy pecans, and gooey marshmallows with this sensational Twice Baked Sweet Potatoes recipe. Perfect for any occasion, these delectable spuds will have everyone coming back for seconds!
