Twice Baked Sweet Potatoes
6 tablespoons unsalted butter or margarine, at room temperature
6 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cardomom
1/8 teaspoon salt
1 cup miniature marshmallows
Preheat the oven to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily. Remove from oven and let stand until cool enough to handle but still very warm.
Cut potatoes in half lengthwise and push the ends towards the middle so it opens up. Scoop out flesh and place in medium bowl, being careful not to tear skin. Reserve skins.
In a large bowl, mix 3tablespoons butter and brown sugar together until it’s crumbly-looking. Add the cinnamon, nutmeg, ginger, salt, and half of the pecans. Divide mixture in half. Add half of the mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on baking sheet.
Top sweet potatoes generously with the remaining brown sugar mixture and marshmallows and return to the oven. Bake for another 5-10 minutes, or until the marshmallow topping is golden brown.
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