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Melissa's Twice-Baked Sweet Potatoes with Mini Marshmallows Recipe

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This recipe for Melissa's Twice-Baked Sweet Potatoes with Mini Marshmallows, by , is from Angelique's 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!

Contributor:  
Contributor:  
Melissa Binek

Category:
Category:

Ingredients:  
Ingredients:  
4 Whole Medium Sweet Potatoes (about 2 lbs), pricked with fork
¼ tsp Salt
Ground Black Pepper
⅓ c Buttermilk
⅓ c Milk
4 T Butter
½ c Mini Marshmallows for garnish

Directions:
Directions:
Adjust rack to low position and preheat to 400ºF.

Place potatoes on baking sheet lined with parchment paper or foil. Bake until fork tender, about 45-60 minutes. Cool slightly. Handling the potatoes with a pot holder, slice in half lengthwise and scoop potato flesh into a blender or food processor. For an especially silky texture, use blender. Leave a ¼ inch border of flesh to support the potato skin.

Purée scooped out flesh, along with salt and pepper, until smooth. Wish machine motor running, gradually add both milks through the top. Stop machine, add butter, then process until potatoes are smooth. (Purée and potato shells can be cooled, then refrigerated in an airtight container, up to two (2) days. Return to room temperature before proceeding.)

Spoon purée back into each shell. Just before baking, press marshmallows into potatoes. Bake at 400ºF until potatoes are hot throughout and marshmallows are golden brown, 10-12 minutes.

Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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