Twice-Baked Sweet Potatoes
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
48
Spice
58
Sweetness
58
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Adjust oven rack to lowest position and heat oven to 400°F
2
Place potatoes cut side down on a foil- or parchment-lined baking sheet
3
Bake until fork-tender, about 30 minutes
4
Let cool slightly
5
Holding a potato half with a pot holder, scoop potato flesh into a blender or food processor, leaving a 1/4-inch shell
6
Repeat with remaining potatoes; set shells aside
7
With motor running, gradually add both milks to potatoes
8
Add butter, then process, adding a little more milk if necessary, until potatoes are silky smooth
9
Add salt and pepper to taste
10
Spoon puree back into potato shells
11
Sprinkle marshmallows over potatoes
12
Place on baking sheet and bake until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes
13
Serve hot
14
Adjust oven rack to lowest position and heat oven to 400°F
15
Place potatoes cut side down on a foil- or parchment-lined baking sheet
16
Bake until fork-tender, about 30 minutes
17
Let cool slightly
18
Holding a potato half with a pot holder, scoop potato flesh into a blender or food processor, leaving a 1/4-inch shell
19
Repeat with remaining potatoes; set shells aside
20
With motor running, gradually add both milks to potatoes
21
Add butter, then process, adding a little more milk if necessary, until potatoes are silky smooth
22
Add salt and pepper to taste
23
Spoon puree back into potato shells
24
Sprinkle marshmallows over potatoes
25
Place on baking sheet and bake until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes
26
Serve hot