Ingredients for Sweet Potato Puffs
- 2 large sweet potatoes
- 6 tablespoons unsalted butter
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 cup packed brown sugar
- 1/4 teaspoon pumpkin pie spice
- 1/4 cup chopped almonds
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How to Make Sweet Potato Puffs
- Preheat oven to 400°F (200°C).
- Scrub 2 large sweet potatoes thoroughly.
- Cut off the ends of each sweet potato and place them directly on a baking sheet.
- Bake for 1 hour, or until easily pierced with a fork.
- Carefully remove the baked sweet potatoes from the oven and let them cool slightly.
- Cut each potato lengthwise into halves and gently scoop out the pulp into a mixing bowl, leaving about 1/4 inch of potato flesh in the skins.
- Add 1/4 cup (1/2 stick) of unsalted butter, 1/4 cup milk, and 1/2 teaspoon of salt to the sweet potato pulp.
- Beat with an electric mixer until light and fluffy.
- Fill each sweet potato shell generously with the fluffy potato mixture.
- In a separate bowl, cream together 2 tablespoons of unsalted butter, 1/4 cup packed brown sugar, and 1/4 teaspoon of pumpkin pie spice until smooth.
- Fold in 1/4 cup of chopped almonds.
- Place a dollop of the almond topping on each potato half.
- Return the sweet potato halves to the oven and bake for 5-7 minutes, or until the topping is golden brown and melted.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
47g
Fat
52g
Carbs
8g
