Twice Baked Candied Sweet Potatoes

Twice Baked Candied Sweet Potatoes

 

 

 

 

 

 

  

 

 

 

 

 

 

 

 

 

You know that sweet potato casserole we all love?  You know the one….you mix up the sweet potato with butter and cream and eggs and then top it with pecan streusel? The one that makes you have to decide if you want streusel or mini marshmallows on top?   Well now you can create the same recipe and give each guest their own mini casserole served in the sweet potato!  How clever is that?  I make these every year and my guests love them.  

 

 

 

 

 

 

 

 

 

 

 

 But first, let me give you today’s lesson. Sweet potatoes and yams are NOT the same thing. We often use the words interchangeably, but it’s technically wrong.  Even some grocery stores sell sweet potatoes marked as yams.  And don’t even get me started on those canned things they call yams. While they’re both tubers, sweet potatoes are members of morning glory family and yams are members of the lily family.  Sweet potatoes are much sweeter than yams. Actually, yams are very starchy and not sweet at all. Always go for the orange sweet potato…. The more orange the better because they are usually the sweetest.

 

Twice Baked Candied Sweet Potatoes

 

4 medium sweet potatoes, scrubbed 

1/2 cup heavy cream 

1/2 cup butter (1 stick), softened 

1 teaspoon cinnamon

1/4 teaspoon salt

1 cup miniature marshmallows 

1/2 cup brown sugar 

1/2 cup pecans, chopped 

Preheat oven to 400 degrees. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until fork tender, about 45 to 60 minutes. Let rest 5 minutes or until cool enough to handle. 

 

 

 

 

 

 

 

 

 

 

Once cooled, slice each potato in half lengthwise and carefully scoop out the flesh into the bowl of a food processor leaving a 1/4" rim of flesh to support the potato skin. Try not to rip or puncture the little boat you have just created.

 

 

 

 

 

 

 

 

 

 

Add cream, butter, cinnamon, pecans, and salt to the bowl with the sweet potato and mix until smooth. Spray a baking sheet with nonstick cooking spray. Place empty sweet potato shells onto a baking sheet. Spoon the pumpkin mixture back into each shell. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle brown sugar and pecans on top. Bake at 400 degrees until potatoes are hot, about 10 minutes. Remove from oven and then top each potato with mini marshmallows.   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Put back into the oven for about 3 minutes or until marshmallows are lightly browned and beginning to melt.

Keep a close watch on them so they don’t burn.  Serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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