Twice Baked Sweet Potatoes With Mini Marshmallows Recipe π π₯
Overview:
Twice Baked Sweet Potatoes with Mini Marshmallows, a delightful creation discovered in a USA Weekend article by the esteemed columnist Pam Anderson back in November 2003, has since become a cherished addition to many Thanksgiving tables. This recipe, not only loved by a large family gathering but also garnering a resounding five-star rating, offers a scrumptious twist to the traditional baked or mashed potatoes. With a prep time of just 1 hour and 20 minutes, this dish promises to elevate your holiday feast with its creamy texture and delightful sweetness, making it a must-have for any festive occasion.
Nutritional Information (Per Serving):
- Calories: 159
- Protein: 5g
- Carbohydrates: 14g
- Fat: 9g (Saturated Fat: 4g)
- Fiber: 2g
- Sodium: 268mg
Ingredients:
- 4 sweet potatoes
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
- 1/3 cup buttermilk
- 1/3 cup milk
- 4 tablespoons butter
- Mini marshmallows
Instructions:
| Step | Description |
|---|---|
| 1 | Adjust oven rack to low position and preheat oven to 400Β°F. |
| 2 | Place sweet potatoes on a baking sheet lined with parchment paper or foil. |
| 3 | Bake the sweet potatoes until fork-tender, approximately 45 to 60 minutes. |
| 4 | Allow the potatoes to cool slightly. |
| 5 | Using a potholder, slice each potato in half lengthwise and carefully scoop out the flesh into a blender or food processor, leaving a 1/4-inch border of flesh to support the potato skin. |
| 6 | Puree the scooped-out sweet potato flesh along with salt and pepper until smooth. |
| 7 | With the blender or food processor running, gradually add both milks through the feeder tube. |
| 8 | Stop the machine, add the butter, then continue processing until the potatoes reach a silky smooth consistency. |
| 9 | At this point, the puree and potato shells can be cooled and refrigerated in an airtight container for up to 2 days. Bring them to room temperature before proceeding. |
| 10 | Spoon the sweet potato puree back into each potato shell. |
| 11 | Just before baking, press mini marshmallows into the sweet potato puree. |
| 12 | Bake at 400Β°F until the sweet potatoes are hot and the marshmallows are golden brown, typically 10 to 12 minutes. |
Serving:
Serve these delectable Twice Baked Sweet Potatoes with Mini Marshmallows as a delightful side dish alongside your Thanksgiving turkey or any festive meal.
Tips:
- For an exceptionally smooth texture, use a blender instead of a food processor when pureeing the sweet potato flesh.
- To make ahead, prepare the sweet potato puree and potato shells up to 2 days in advance. Simply refrigerate them in an airtight container until ready to use.
- Ensure the sweet potatoes are thoroughly cooked before removing them from the oven to ensure a creamy texture in the final dish.
- Keep an eye on the marshmallows while baking to prevent them from burning. They should be golden brown and slightly toasted.
- Experiment with additional toppings such as chopped nuts or a drizzle of maple syrup for added flavor and texture.
Conclusion:
Indulge in the irresistible blend of creamy sweet potatoes and gooey marshmallows with this delightful Twice Baked Sweet Potatoes recipe. Perfect for Thanksgiving or any special occasion, this dish is sure to become a family favorite. Enjoy the heavenly combination of flavors and textures that will leave your taste buds craving for more!
