Ingredients for Twice Baked Sweet Potatoes With Mini Marshmallows
- 4 medium sweet potatoes
- ½ teaspoon salt
- Fresh Ground Black Pepper
- Buttermilk
- Milk
- 2 tablespoons butter
- Mini Marshmallows
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Twice Baked Sweet Potatoes With Mini Marshmallows? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Twice Baked Sweet Potatoes With Mini Marshmallows
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Place 4 medium sweet potatoes directly onto the prepared baking sheet.
- Bake for 45-60 minutes, or until a fork easily pierces the potatoes.
- Remove from oven and let cool slightly.
- Once cool enough to handle, carefully slice each potato in half lengthwise.
- Using a spoon, scoop out the potato flesh, leaving a ¼-inch border to support the skin. Place the scooped flesh into a blender.
- Add ½ teaspoon salt and ¼ teaspoon black pepper to the blender.
- Blend until smooth.
- With the blender running, gradually add ½ cup whole milk and ¼ cup heavy cream through the feed tube.
- Stop the blender, add 2 tablespoons of butter, and blend until completely smooth and creamy.
- Spoon the sweet potato mixture back into the potato skins.
- Top each potato with 1 tablespoon of mini marshmallows.
- Bake for 10-12 minutes, or until the potatoes are heated through and the marshmallows are golden brown.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
20g
Fat
19g
Carbs
5g
