Twice Baked Sweet Potatoes with Brown Sugar, Pecans & Marshmallows

Twice Baked Sweet Potatoes with Brown Sugar, Pecans & Marshmallows is a side dish that serves 8. One portion of this dish contains approximately 3g of protein, 8g of fat, and a total of 249 calories. For 63 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from Rachael White requires brown sugar, salt, pecans, and egg. Plenty of people made this recipe, and 520 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is solid. If you like this recipe, you might also like recipes such as Twice Baked Sweet Potatoes {with Brown Sugar & Pecans}, Baked Sweet Potatoes with Marshmallows, and Baked Acorn Squash Slices with Brown Sugar and Pecans.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 375 degrees F. For the topping, combine all of the ingredients (except the marshmallows) in a small bowl.Mix with a fork until the mixture is well combined and resembles sand. Set aside. Poke 3 or 4 holes in each sweet potato with a fork or pairing knife. Microwave them until the flesh is soft, about 5 minutes. Turn the potatoes halfway through cooking. When the potatoes are cool enough, cut them in half lengthwise. Scoop out the flesh, leaving enough next to the skin to support the filling later on. Collect the flesh in a medium bowl and set aside. Place the skins on a baking sheet and bake until the edges are browned and slightly crisp, about 15-20 minutes. While the skins are cooking, combine the sweet potato flesh with the egg, brown sugar and salt. Mash with a potato masher or fork until well combined and fluffy. Do not overwork the mixture. Remove the skins from the oven and scoop the filling, dividing it evenly. Return the potatoes to the oven and bake for another 20 minutes until the topping is melty and bubbly. Remove from the oven and top each potato with marshmallows. Return to the oven and bake until the marshmallows are golden brown, 3-5 minutes. Keep a close eye on them in this stage so the marshmallows don't burn.Serve immediately.

 

Step by step:

1. Preheat the oven to 375 degrees F. For the topping, combine all of the ingredients (except the marshmallows) in a small bowl.

2. Mix with a fork until the mixture is well combined and resembles sand. Set aside. Poke 3 or 4 holes in each sweet potato with a fork or pairing knife. Microwave them until the flesh is soft, about 5 minutes. Turn the potatoes halfway through cooking. When the potatoes are cool enough, cut them in half lengthwise. Scoop out the flesh, leaving enough next to the skin to support the filling later on. Collect the flesh in a medium bowl and set aside.

3. Place the skins on a baking sheet and bake until the edges are browned and slightly crisp, about 15-20 minutes. While the skins are cooking, combine the sweet potato flesh with the egg, brown sugar and salt. Mash with a potato masher or fork until well combined and fluffy. Do not overwork the mixture.

4. Remove the skins from the oven and scoop the filling, dividing it evenly. Return the potatoes to the oven and bake for another 20 minutes until the topping is melty and bubbly.

5. Remove from the oven and top each potato with marshmallows. Return to the oven and bake until the marshmallows are golden brown, 3-5 minutes. Keep a close eye on them in this stage so the marshmallows don't burn.

6. Serve immediately.

Nutrition Information:

covered percent of daily need