Description
These Twice Baked Sweet Potatoes will be a crowd pleaser, or perfect for the small gathering too. Your guests will be talking about these for holidays to come, they are so delicious. These would be perfect to add to your Thanksgiving spread, Christmas spread, or really any meal you want to make feel extra special.
Ingredients
4 sweet potatoes
1 cup pecans, chopped
2 tbsp brown sugar
5 tbsp butter
1⁄2 tbsp vegetable oil
1 tsp ground cinnamon
1⁄4 tsp nutmeg
1⁄2 tsp salt
1⁄4 cup heavy whipping cream
1 1⁄2 cup mini marshmallows
Instructions
Preheat oven to 400 degrees. Using a fork, poke multiple holes in each sweet potato. Brush
each potato with oil making sure to spread evenly on all sides. Place on a baking sheet lined
with parchment paper. Bake for 45 minutes, until the skin starts to feel dry and wrinkly.
Carefully remove the potatoes from the oven, slice open lengthwise. Scoop each potato into a
medium sized bowl, set potato skin aside. Add brown sugar, butter, heavy cream, and spices
to the bowl and blend to create the potato filling.
Evenly scoop the filling into the potato skins, top with chopped pecans and finish by topping off
each potato with the mini marshmallows. Place back into the oven and bake approximately 15
minutes, until the marshmallows begin to brown.
Serve warm and enjoy!
Notes
Makes 8 servings
