Twice-Baked Sweet Potatoes

Twice-Baked Sweet Potatoes

Ingredients:

STEP 1: Bake your sweet potatoes. Preheat oven to 400. Prick sweet potatoes with a fork. Bake until soft, about 1 hour. (tip–place on nonstick foil covered cookie sheet before baking to avoid a drippy mess in your oven!)  Let cool slightly on rack.

STEP 2:  Cut your sweet potatoes in half and carefully scoop out flesh into a mixing bowl, leaving a thick border for stability.

STEP 3:  Prep filling. Mix  flesh until smooth, then stir in sour cream, softened butter, 1/2 cup brown sugar, lemon juice, nutmeg, cinnamon and salt & pepper.

STEP 4: Carefully spoon sweet potato mixture into 12 of the shells, dividing the mixture evenly among them. (Note: you can also use a large pastry bag fitted with a large round tip to fill shells). At this point you can cover and refrigerate the potatoes overnight if necessary.

STEP 5: Heat oven to 350 degrees. Sprinkle potatoes with a little brown sugar, then top with one slice of butter each. Arrange marshmallows on top.

STEP 6: Bake on a foil-covered rimmed baking sheet until hot and marshmallows are golden brown, about 20-25 minutes.

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Twice Baked Sweet Potatoes

These incredible Twice Baked Sweet Potatoes, are a classic holiday recipe. They're not only utterly delicious (not to mention semi-addicting) and also a complete show-stopper for your Thanksgiving dinner.

Prep Time 10 minutes

Cook Time 1 hour 25 minutes

Servings 12 people

Ingredients

• 7 medium Sweet potatoes
  
  
• 3/4 cup Sour Cream
• 6 TBSP Butter softened
• 1/2 cup Brown sugar plus extra for topping
• 1 TBSP Lemon juice fresh
• 1/2 tsp nutmeg
• 1/4 tsp ground cinnamon
• 1 tsp salt
• 1/4 tsp pepper
• 36 large marshmallows cut in half
• 1 stick butter cold

Instructions

1. Bake your sweet potatoes.  Preheat oven to 400.  Prick sweet potatoes with a fork.  Bake until soft, about 1 hour.(tip--place on nonstick foil covered cookie sheet before baking to avoid a drippy mess in your oven!)  Let cool slightly on rack.

2. Cut your sweet potatoes in half and carefully scoop out flesh into a mixing bowl, leaving a thick border for stability.

3. Prep filling: Mix  flesh until smooth, then stir in sour cream, softened butter, 1/2 cup brown sugar, lemon juice, nutmeg, cinnamon and salt & pepper.

4. Carefully spoon sweet potato mixture into 12 of the shells, dividing the mixture evenly
   among them. (Note: you can also use a large pastry bag fitted with a large
   round tip to fill shells).  At this point you can cover and refrigerate the potatoes overnight if necessary.

5. Heat oven to 350 degrees.  Sprinkle potatoes with a little brown sugar, then
   top with one slice of butter each.  Arrange marshmallows on top.

6. Bake on a foil-covered rimmed baking sheet until hot and marshmallows are golden
   brown, about 20-25 minutes.

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