Loaded Twice Baked Sweet Potatoes
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5.0
102 reviews
Excellent
Loaded Twice Baked Sweet Potatoes
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These twice baked sweet potatoes are loaded with brown sugar pecan streusel, marshmallows and dried cranberries.
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Ingredients
For the mashed potatoes
- 8 medium sweet potatoes similar size and shape
- 2 tablespoons of unsalted butter
- 2 tablespoons of brown sugar
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon salt
For the streusel
- 2 tablespoons of flour
- 2 tablespoons of brown sugar
- 2 tablespoons of finely chopped pecans
- 2 tablespoons of cold butter cut into small cubes
- 1/2 cup mini marshmallows
- 1/4 cup dried cranberries roughly chopped
- cooking spray
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray. Place the potatoes on the pan and prick each one a few times with a fork.
- Place in the oven and bake for 45-50 minutes, or until tender.
- When the potatoes are cool enough to handle gently slice the tops off and scoop out the insides, leaving a 1/4 inch thick border.
- Combine the potatoes with 2 tablespoons of butter, 2 tablespoons of brown sugar, cinnamon and 1/2 teaspoon of salt (or more to taste). Mash the potatoes with a mixer, potato masher or ricer.
- Spoon the potato mixture back into only 6 of the shells; discard the remaining 2 shells. Alternatively you can use a piping bag fitted with a large star tip to pipe the potatoes into the shells in a decorative fashion.
- At this point you can store the potatoes in the fridge for up to one day or proceed to baking.
- Preheat the oven to 350 degrees.
- In a bowl combine the flour and brown sugar. Using a fork, cut the cold butter into the flour mixture until coarse crumbs form. Stir in the pecans.
- Sprinkle the streusel mixture over the potatoes and lightly pat it down with your fingers so it sticks.
- Place the potatoes in the oven and bake for 20 minutes. If the potatoes are coming from the fridge you'll need to add 15 minutes to the bake time.
- Remove the potatoes from the oven and gently press the marshmallows into the tops. Bake for another 3 minutes or until marshmallows have melted.
- Remove the potatoes from the oven and sprinkle the dried cranberries over the top. Serve immediately.
Notes
- Try to pick sweet potatoes that are the same size and shape. They will cook more evenly and the end result will look nicer if all your potatoes look similar.
- I use a potato ricer for the smoothest end result but you can also use a standard potato masher or a mixer.
- Choose any orange or red fleshed sweet potato for this recipe. You can use varieties like jewel or garnet sweet potatoes.
Nutrition Information
Show Details
Serving
1g
Calories
314kcal
(16%)
Carbohydrates
54g
(18%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
20mg
(7%)
Sodium
430mg
(18%)
Potassium
597mg
(17%)
Fiber
5g
(20%)
Sugar
22g
(44%)
Vitamin A
24825IU
(497%)
Vitamin C
4.1mg
(5%)
Calcium
61mg
(6%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6potatoes
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 314kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 430mg | 18% |
| Potassium | 597mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 22g | 44% |
| Vitamin A | 24825IU | 497% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 61mg | 6% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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