Inside-Out Sweet Potatoes
User Reviews
4.9
14 reviews
Excellent
Inside-Out Sweet Potatoes
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Inside-out sweet potatoes are, quite simply, the best thing to happen to Thanksgiving since sweet potato casserole.
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Ingredients
- 6 sweet potato unpeeled
- 1 large egg
- 4 tablespoons (1/2 stick) butter melted, unsalted
- 1/3 cup dark brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch cloves ground
- 1/4 teaspoon baking powder
- 1 tablespoon all-purpose flour unbleached
- 1 tablespoon orange juice
- 1 tablespoon bourbon or sherry or vanilla extract
- 1 cup cornflakes crushed
- 8 large or jumbo marshmallows
- canola oil for frying (1 1/2 cups)
Instructions
- Preheat the oven to 375°F (190°C).
- Grab a fork and pierce each sweet potato several times all over. Place the sweet potatoes on a rimmed baking sheet lined with parchment paper or a Silpat. Bake until the sweet potatoes are tender and easily pierced with the tip of a sharp knife, about 40 minutes, depending on the size of the sweet potatoes. Allow the sweet potatoes to cool in their skins. When cool enough to handle, use a knife to halve the potatoes lengthwise and then scoop out the insides from the skins into a bowl. Mash the sweet potatoes with a fork or potato masher until smooth.
- Combine the mashed sweet potatoes with the butter, brown sugar, cinnamon, nutmeg, cloves, baking powder, flour, orange juice, and bourbon, sherry, or vanilla extract.
- Place the crushed cornflakes in a shallow dish or pie plate. Beat the egg with 1 teaspoon water in a small bowl.
- Working with your hands, smother each marshmallow with some of the sweet potato mixture, forming a ball. If the sweet potato mixture seems too soft to hold its shape, stir in some of the cornflake crumbs to thicken it. (You can cover and refrigerate the sweet potato-smothered marshmallows for up to 24 hours.) Dip each ball in the egg and then roll it in the crumbs. Refrigerate just until the oil is hot.
- Heat the oil in a 2-quart saucepan over medium-high heat until it registers 375°F (190°C) on a deep-fry or candy or instant-read thermometer. Place a wire rack over a rimmed baking sheet. Preheat the oven to 200°F (93°C).
- Fry the inside-out sweet potatoes a couple at a time, turning as needed, until lightly browned on all sides, 3 to 4 minutes total. Use a slotted spoon to transfer them to the wire rack and transfer the entire baking sheet and wire rack to the oven to keep the inside-out sweet potatoes warm while you're frying the rest. Serve warm.
Notes
- If you have the oven space on Thanksgiving, you can skip the time-consuming deep-frying and bake these little lovelies instead. [Editor’s Note: We know, we know, everything is better fried. But we have this on good authority—actually, it’s from cookbook author Martha Hall Foose, who developed this recipe herself.] Simply follow steps 1 through 3 per the recipe above and then preheat the oven to 375°F (190°C). Line a baking sheet with Silpat or parchment paper and generously spray the inside-out sweet potatoes with nonstick cooking spray. Bake until browned.
Nutrition Information
Show Details
Serving
1portion
Calories
380kcal
(19%)
Carbohydrates
75g
(25%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
39mg
(13%)
Sodium
327mg
(14%)
Fiber
6g
(24%)
Sugar
23g
(46%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 380kcal | 19% |
| Carbohydrates | 75g | 25% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 327mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
14 reviews
Excellent
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