Twice Baked Stuffed Sweet Potato Recipe Card
User Reviews
5
Twice Baked Stuffed Sweet Potato Recipe Card
Description
The preparation begins by baking whole sweet potatoes at 425°F until fork-tender. After cooling slightly, the centers are carefully scooped out, keeping the skins intact so they can hold the filling. The sweet potato flesh is combined with dark brown sugar, butter, and heavy cream and beaten until smooth. This mixture is spooned back into the skins, which are arranged on a foil-lined pan.
Mini marshmallows are spread atop the filled potatoes, which then bake at a lower temperature (350°F) until the marshmallows brown and soften. The result is a creamy, sweet interior complemented by a lightly toasted, fluffy marshmallow topping. The softness of the sweet potato pairs well with the sugary topping, producing a comforting dish.
This twice baked sweet potato is suitable as a festive side or dessert. It should be served warm for best texture. The recipe notes advise storing cooked potatoes wrapped airtight in the fridge for up to five days or freezing for up to three months. Marshmallows are best added just before reheating to avoid overcooking. To reheat frozen potatoes, thaw overnight in the fridge and warm in the microwave.
Ingredients
- 4 sweet potato
- ½ cup dark brown sugar
- ⅓ cup butter
- ½ teaspoons pumpkin spice seasoning
- 2 tablespoons heavy cream
- 2 cups mini marshmallows
Instructions
- Preheat the oven to 425°. Line a baking pan with tin foil. Place washed sweet potatoes on a pan and bake for 1 hour or until tender. Poke with a fork to measure tenderness.
- Once baked, use tongs to place each potato on a cutting board and with a large sharp knife cut in half and scoop out the center of potatoes with a spoon into a large bowl. Please be very careful as the potatoes will still be hot. You can allow the potatoes to cool a little before handling, but not completely. Also be aware of the shape of the sweet potato skins as you don’t want to remove all the flesh so that the skins do not collapse.
- In the large bowl of sweet potato add the brown sugar, butter and cream, and beat with a hand mixer.
- Replace the sweet potato skins onto the lined baking sheet and then spoon fill them and top with marshmallows.
- Lower the oven temp to 350° Bake until marshmallows are browned.
- Plate the twice baked sweet potatoes and serve.
Notes
- Store cooked sweet potatoes wrapped airtight in the refrigerator for up to five days.
- Freeze the stuffed sweet potatoes for up to three months; thaw overnight in the fridge before reheating.
- Add marshmallows right before reheating to prevent overcooking and burning.
- Carefully scoop out flesh to preserve skins for stuffing without collapsing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 93g | 31% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 290mg | 12% |
| Potassium | 815mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 51g | 102% |
| Vitamin A | 32563IU | 651% |
| Vitamin C | 6mg | 7% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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