TWICE BAKED SWEET POTATOES WITH MINI MARSHMALLOWS

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Twice Baked Sweet Potatoes With Mini Marshmallows image

I found this in an article by columnist Pam Anderson in USA Weekend (Nov. 14-16, 2003). I made it for Thanksgiving dinner at my mother's house. Since I have have a fairly large family, I decided to double the recipe. Everyone loved it! I will definitely be making this again. It's not complicated and makes a wonderful alternative to ordinary baked potatoes or mashed potatoes. And it has the rare quality of being better the next day! So now you've got something with a bit of zip to go with all of that left-over turkey! Per Serving: 159 calories, 5g protein, 14g carbohydrates, 9g fat (4g saturated), 2g fiber, 268mg sodium (these were written at the bottom of the recipe).

Provided by BassetmamaX2

Categories     Yam/Sweet Potato

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 7

4 medium sweet potatoes, pricked with a fork (about 2 lbs)
1/4 teaspoon salt
fresh ground black pepper, to taste
1/3 cup buttermilk
1/3 cup milk
4 tablespoons butter
1/2 cup mini marshmallows, garnish

Steps:

  • Adjust oven rack to low position and heat oven to 400°F.
  • Place potatoes on a baking sheet lined with parchment paper or foil.
  • Bake until fork tender, about 45 to 60 minutes.
  • Let cool slightly.
  • Handling the potatoes with a potholder, slice each in half lengthwise and scoop potato flesh into a blender or food processor-- for an especially silky texture, use the blender-- leaving a 1/4-inch border of flesh to support the potato skin.
  • Puree scooped-out flesh, along with salt and pepper, until smooth.
  • With machine motor running, gradually add both milks through feeder tube.
  • Stop machine, add butter, then process until potatoes are silky smooth.
  • (Puree and potato shells can be cooled, then refrigerated in an airtight container, up to 2 days. Return to room temperature before proceeding.) Spoon puree back into each shell.
  • Just before baking, press marshmallows into potatoes.
  • Bake at 400°F until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.

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