Killer Baked Sweet Potatoes |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 46 |
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For Thanksgiving I had a request for sweet potatoes and all I could remeber was those awful ones I had to endure growing up, the kind that were killed by drowning and baking. Te recipe is based on a sample I had in Whole Foods on afternoon, and then it just grew into a life of it on and this is what it evolved into. Read more . The measurements aren't exact (I usually don't have exact unless I am working from someone else's recipe), so play with the taste (you'll know when you hit it.) The marshmallows are optional, but my guests prefer them. Ingredients:
4 sweet potatoes, scrubbed |
honey or brown sugar |
butter |
1 tsp vanilla |
a little milk (just a smidgeon) |
1 cup chopped pecans (i love my food processor for this) |
marshmallows (optional. baby marshmallows handle better, but the big marshmallow covers more area.) |
Directions:
1. Cook the sweet potatoes until soft and squishy. (You can microwave if in a hurry or they are taking longer then your other dishes)
2. Remove from heat and split in half.
3. Carefully scoop out the middle meat, leaving the skin in tact (like a boat)
4. Take the sweet potato meat and mix in the honey (or brown sugar), butter, milk, and vanilla.
5. Beat until fluffy.
6. Scoop mix back into skins and top with marshmallows (if using press them firmly down into the potato mix) and chopped pecans.
7. Cook for an additional 15 minutes or until the marshmallow has melted, oozed down into the potato, and covers the top of the potato.
8. Remove from heat, place on plate, and serve.
9. NOTE: Taste the filling as you mix it to see if you want to increase either the seasonings or the sweetness. I have used pumpkin pie spice in this as well as maple syrup with good results.
10. Enjoy!
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