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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Twice Baked Sweet Potatoes with Mini Marshmallow Recipe

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This recipe for Twice Baked Sweet Potatoes with Mini Marshmallow is from The Semmler Family Cookbook , 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 Medium Yams
1/4 Tsp salt
Ground black Pepper to taste
1/3 C. Buttermilk
1/3 C maple syrup
4 T. Butter
1 C. mini marshmallows
Directions:
Directions:
1. Adjust oven rack to low position and heat over to 400º. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until fork tender about 45-60 minutes. Let cool slightly.

2. Handling the potatoes with a potholder, slice each in half lengthwise and scoop potato flesh into a blender or food processor. Leave 1/4 inch border of flesh to support the potato skin. Puree scooped out flesh, add salt and pepper, until smooth. Add buttermilk and maple syrup though feeder tube. Stop machine, add butter, then process until potatoes are silk smooth. Puree and potato skins can be cooled, then refrigerated in an airtight container up to two days.
3. Return potatoes to room temp before spooning puree back into each shell. Prior to baking, press mini marshmallows onto the tope of the potatoes.
4. Bake at 400º 12-14 minutes, until potatoes are hot and marshmallows are golden brown. Do not cover with foil or marshmallows with stick to it.
Personal Notes:
Personal Notes:
If chunkier potato filing is desires, mash scooped out filling by hand and add ingredients to hand mashed mixtures.

 

 

 

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