↞ recipe box start page
Category: Sweet Potatoes
Prep Time: Cook Time: Total Time:
1 c. chopped pecans
6 large sweet potatoes, scrubbed
3 Tbsp. unsalted butter, softened
1/3 c. + 1 Tbsp. packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. salt
Additional 3 Tbsp. unsalted butter, softened
3 Tbsp. flour
1 c. miniature marshmallows
Preheat your oven to 350 degrees.
Spread the chopped pecans out evenly on a small baking sheet and bake for 5-7 minutes or until lightly toasted & fragrant. Remove from the oven and set aside to cool.
Increase your oven temperature to 400 degrees. Using a fork, prick the sweet potatoes 6-8 times in each. Place them on a foil lined baking sheet and bake for 45 minutes or until a knife inserted in the middle goes in easily. Remove potatoes from the oven and allow to rest until cool enough to handle. Then cut potatoes in half lengthwise. Push ends together towards the middle so that potatoes open up. Scoop out the flesh and place in a mixing bowl reserving the skins. Mash flesh and set aside.
Make the topping. In a medium bowl, combine 3 tablespoon of the butter with the brown sugar until crumbly. Add the next 3 ingredients along with half of the toasted pecans. Fold half of this topping mixture into the mashed sweet potatoes until evenly combined and divide among the potato skins.
To the remaining half of the topping mixture, mix in the additional 3 tbsp of butter with the flour until crumble. Sprinkle tops of potatoes with mixture finishing with the marshmallows. Return to the 400 degree oven and bake for another 8-10 minutes or until the marshmallow topping is golden brown. Serve hot. Serves serving 6-12
view more member recipes
BAKED STUFFED SWEET POTATOES WITH MINI MARSHMALLOWS
view my recipes
print
save
Category: Sweet Potatoes
Prep Time: Cook Time: Total Time:
1 c. chopped pecans
6 large sweet potatoes, scrubbed
3 Tbsp. unsalted butter, softened
1/3 c. + 1 Tbsp. packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. salt
Additional 3 Tbsp. unsalted butter, softened
3 Tbsp. flour
1 c. miniature marshmallows
Preheat your oven to 350 degrees.
Spread the chopped pecans out evenly on a small baking sheet and bake for 5-7 minutes or until lightly toasted & fragrant. Remove from the oven and set aside to cool.
Increase your oven temperature to 400 degrees. Using a fork, prick the sweet potatoes 6-8 times in each. Place them on a foil lined baking sheet and bake for 45 minutes or until a knife inserted in the middle goes in easily. Remove potatoes from the oven and allow to rest until cool enough to handle. Then cut potatoes in half lengthwise. Push ends together towards the middle so that potatoes open up. Scoop out the flesh and place in a mixing bowl reserving the skins. Mash flesh and set aside.
Make the topping. In a medium bowl, combine 3 tablespoon of the butter with the brown sugar until crumbly. Add the next 3 ingredients along with half of the toasted pecans. Fold half of this topping mixture into the mashed sweet potatoes until evenly combined and divide among the potato skins.
To the remaining half of the topping mixture, mix in the additional 3 tbsp of butter with the flour until crumble. Sprinkle tops of potatoes with mixture finishing with the marshmallows. Return to the 400 degree oven and bake for another 8-10 minutes or until the marshmallow topping is golden brown. Serve hot. Serves serving 6-12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Stuffed Mini Potatoes
by sgre52160
Bag of mini potatoes 1 lemon 1 container of sour cream (fat free is fine, I think) Couple Tbsp prepared horseradish sauce 2-3 pieced cooked bacon, crumbled Chopped chives for garnish Boil the
by sgre52160
Bag of mini potatoes 1 lemon 1 container of sour cream (fat free is fine, I think) Couple Tbsp prepared horseradish sauce 2-3 pieced cooked bacon, crumbled Chopped chives for garnish Boil the
Mini Baked Potatoes
by sgre52160
1 (6.5 oz.) package of Alouette Garlic & Herbs Soft Spreadable Cheese 2 dozen, very small, fingerling potatoes Olive oil Kosher salt Fresh ground pepper 6-8 cherry peppers Chives 6 slices ba
by sgre52160
1 (6.5 oz.) package of Alouette Garlic & Herbs Soft Spreadable Cheese 2 dozen, very small, fingerling potatoes Olive oil Kosher salt Fresh ground pepper 6-8 cherry peppers Chives 6 slices ba
Stuffed Mini Portobello Mushrooms With An Herbed, Sweet Italian Sausage, Dried Apple And Vermont Cheddar Stuffing
by sgre52160
(Makes 12 stuffed mushrooms, serves about 4) Olive oil 3 sweet Italian sausage links, casings removed 1/2 small onion, finely diced 6 ounces (a little less that half a loaf) French bre
by sgre52160
(Makes 12 stuffed mushrooms, serves about 4) Olive oil 3 sweet Italian sausage links, casings removed 1/2 small onion, finely diced 6 ounces (a little less that half a loaf) French bre
Stuffed Sweet Potatoes
by sgre52160
2 large sweet potatoes (8 to 10 oz each) 1/4 of an 8-oz package reduced-fat cream cheese (Neufchatel), Softened (2 oz) 2 tsp balsamic vinegar 1 tsp dried minced onion 1 tsp soy sauce 1/4 tsp
by sgre52160
2 large sweet potatoes (8 to 10 oz each) 1/4 of an 8-oz package reduced-fat cream cheese (Neufchatel), Softened (2 oz) 2 tsp balsamic vinegar 1 tsp dried minced onion 1 tsp soy sauce 1/4 tsp
view more member recipes
related CDKitchen recipes
Twice-Baked Sweet Potatoes With Mini Marshmallows
Kentucky Bourbon Sweet Potatoes
Classic Candied Sweet Potatoes Or Yams With Marshmallows
Baked Sweet Potatoes
Sweet Potatoes with Marshmallows
So Easy Sweet Potatoes
Sweet Potatoes With Marshmallow Creme Sauce
Sweet Potato Latkes With Maple Syrup And Marshmallows
Cream Of Baked Sweet Potato Soup With Cashews
Baked Sweet Potato Fries