Twice-baked potatoes are a great and easy side dish. But an alternative to classic twice-baked potatoes is a twice-baked sweet potato topped with mini marshmallows. You get the flavors of a classic sweet potato casserole, but it is so much easier to prepare these twice-baked sweet potatoes. You can even add some pecans on top along with the marshmallows, just like a traditional sweet potato casserole. These potatoes taste great as a weeknight side dish, or as a great dish to serve for the holidays.
The sweet potatoes are first baked until fork tender. To save on time, you can also cook these potatoes in the microwave until they are fork-tender. Let the potatoes cool until they are cool enough to handle. Cut each potato in half and scoop of the filling, mash with butter, milk, salt, and pepper. Evenly divide the filling back into each potato shell. Top each with mini marshmallows. Bake until the marshmallows have lightly browned.
Twice Baked Sweet Potatoes
Ingredients
- 2 large sweet potatoes
- 1/4 cup butter
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- mini marshmallows
Instructions
- Preheat oven to 400 F. Wash and prick sweet potaotes with a fork. Wrap each potato in foil. Bake for 1 hour.
- Let cool slightly. Cut each potato in half, scoop out the filling and place it into another bowl. Mash the sweet potato filling with butter, milk, salt, and pepper. Fill each potato skin with the filling. Top with mini marshmallows. Bake for another 10 minutes.
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