Twice Baked Sweet Potatoes with Marshmallows
"Twice Baked Sweet Potatoes topped with Marshmallows resemble individual sweet potato casseroles, making them an ideal accompaniment for your Thanksgiving feast!"
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Ingredients
- 4 large sweet potatoes
- 1/3 cup fat free milk
- 1/4 teaspoon ground cinnamon
- 2 tbsp chopped pecans
- 3/4 cup mini marshmallows
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
Equipment Needed
- sheet pan
Instructions
- 1
Begin by setting your oven temperature to 425°F. Place sweet potatoes on a baking sheet, optionally lined with foil for simpler clean-up, and poke them all over with a fork.
- 2
Roast the sweet potatoes until they become tender, which will take approximately 55 to 65 minutes, or until a fork can easily pierce the thickest part without any resistance.
- 3
Once baked, let them cool for about 10 minutes to make handling easier. During this time, reduce the oven temperature to 350°F.
- 4
Slice the sweet potatoes in half lengthwise and gently scoop out the insides using a metal spoon, transferring the flesh into a large mixing bowl while leaving approximately ¼-inch of the potato intact in the skins.
- 5
Mash the sweet potato flesh using a fork or potato masher, then mix in the milk, vanilla extract, maple syrup, salt, and cinnamon.
- 6
Return the fluffy mixture back into the sweet potato skins, then generously sprinkle marshmallows and pecans on top. Bake for an additional 8 to 10 minutes, or until the marshmallows turn a lovely golden brown.