EASY TWICE-BAKED SWEET POTATOES
Our take on the beloved mini-marshmallow-topped casserole calls for baking and mashing sweet potatoes, then returning them to their jackets and baking again with pecans and marshmallows. Everyone will adore having their own at Thanksgiving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.
- Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving a 1/2-inch border on skins. Put flesh in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.
- Reduce oven temperature to 350 degrees. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 12 of the potato shells, dividing evenly; discard remaining 2 shells. Filled shells can be refrigerated in an airtight container up to 1 day. Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and pecans; arrange marshmallows on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 to 10 minutes.
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Ksfiya Islam
[email protected]These sweet potatoes are the perfect side dish for any occasion. They're delicious, easy to make, and always a crowd-pleaser.
David Tiedemann
[email protected]I made these sweet potatoes for a potluck and they were a huge hit. Everyone loved them!
Jessie Price
[email protected]These sweet potatoes were a hit with my family. They're a great way to get your kids to eat their vegetables.
Whan Ahlves
[email protected]I'm always looking for new ways to cook sweet potatoes, and this recipe is a great addition to my repertoire.
Antwi Belinda
[email protected]I love how this recipe uses simple ingredients to create a delicious and flavorful dish.
Rahman Saif
[email protected]These sweet potatoes were a great way to use up some leftover sweet potatoes. They're a delicious and easy side dish.
HassaN Ahmad
[email protected]The recipe was easy to follow, but the sweet potatoes didn't turn out as creamy as I expected. I think I'll try a different recipe next time.
Shaif Ahmed
[email protected]I found that the sweet potatoes took longer to bake than the recipe said. I had to add an extra 15 minutes to the cooking time.
J Kajula
[email protected]These sweet potatoes were a little too sweet for my taste. I think I'll reduce the amount of sugar next time.
Alamin Ala
[email protected]I'm not a big fan of sweet potatoes, but these were surprisingly good. I'll definitely be making them again.
Ambrosio SALAZAR
[email protected]I made these sweet potatoes for Thanksgiving dinner and they were a huge success. Everyone loved them!
Oyungerel Purevdorj
[email protected]I've made these sweet potatoes several times now and they're always a hit. They're the perfect combination of sweet and savory.
Tmg Suju
[email protected]These twice-baked sweet potatoes are a great side dish for any occasion. They're always a crowd-pleaser.
Nura Cabdirahman
[email protected]I love how versatile this recipe is. I've made it with different types of nuts and spices, and it's always delicious.
GW Pauley
[email protected]The recipe was easy to follow and the sweet potatoes turned out perfectly. I'll definitely be making these again soon.
omojesu olatunde
[email protected]I've never been a huge fan of sweet potatoes, but this recipe changed my mind. The combination of the sweet potatoes, spices, and pecan topping was simply divine.
Suleman Ahmod
[email protected]These twice-baked sweet potatoes were an absolute hit! The crispy pecan topping was the perfect addition to the creamy and flavorful sweet potato filling.