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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Twice-Baked Sweet Potatoes Recipe

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This recipe for Twice-Baked Sweet Potatoes is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 sweet potatoes
1/3 C, buttermilk
1/3 C. milk
1/4 tsp. salt
pepper, to taste
4 Tbsp. butter
mini-marshmallows
Directions:
Directions:
Preheat oven to 400º.
Place potatoes on a baking sheet lined with parchment paper.
Bake for 1 hour, or until fork tender.
Slice each potato in half lengthwise, being careful not to cut all the way through the skin. Scoop potatoes out with a spoon and place in a blender or food processor. Puree potatoes until smooth. Gradually add both milks, salt, pepper and butter.
Spoon potato puree back into potato shells or you can use a pastry bag and pipe potato puree into potato shells.
You can refrigerate filled potato shells in an airtight container for up to 2 days before baking, if desired.
Just before baking, press desired amount of mini-marshmallows into potatoes.
Bake at 400º for 20 minutes, until marshmallows are golden brown.
Number Of Servings:
Number Of Servings:
8

 

 

 

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