Best Twice Baked Sweet Potatoes With Mini Marshmallows Recipes

TWICE BAKED SWEET POTATOES WITH MINI MARSHMALLOWS

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.

TWICE-BAKED SWEET POTATOES WITH BROWNED BUTTER AND TOASTED MARSHMALLOWS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Rub olive oil onto the outside of each sweet potato and sprinkle sea salt over each. Arrange sweet potatoes on the prepared baking sheet.
• Bake in the preheated oven until a sharp knife easily pierces the potato, 50 to 60 minutes. Cool sweet potatoes until easily handled, 10 to 15 minutes.
• Melt butter in a saucepan over medium heat until solids begin to brown and smell nutty, 5 to 8 minutes.
• Slice potatoes in half lengthwise and scoop insides into a large bowl. Add browned butter, cream cheese, 1/2 teaspoon salt, cayenne pepper, and black pepper and mash using a potato masher until smooth. Spoon mixture back into the sweet potato skins and top each with 1/4 cup marshmallows. Place sweet potatoes back onto the baking sheet.
• Bake in the oven until warmed through and marshmallows are toasted, about 10 minutes.

CREAMY TWICE-BAKED SWEET POTATOES

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45-60 minutes. Cool slightly., Cut off a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with cream cheese, brown sugar and cinnamon. Spoon into shells; return to pan. Top with pecans. Bake until heated through, 15-20 minutes.