Twice Baked Sweet Potatoes for the Sweet Tooth! |
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Prep Time: 15 Minutes Cook Time: 85 Minutes |
Ready In: 100 Minutes Servings: 4 |
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A twice baked sweet potato for the sweet tooth! Prep time includes the baking time. This was my creation for RSC! Ingredients:
4 sweet potatoes |
1 tablespoon olive oil |
3 tablespoons brown sugar |
2 tablespoons heavy cream |
2 tablespoons butter |
2 tablespoons maple syrup |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon vanilla extract |
1/4 cup raisins |
1/4 cup chopped pecans |
2 pineapple rings, chopped |
marshmallow (optional) |
Directions:
1. Preheat oven to 400°F.
2. Wash potatoes and poke all over with a fork then rub with olive oil.
3. Place potatoes that have been rubbed with oil in the oven naked for about 1 hour in the middle rack or until done, let cool until you are able to handle them.
4. Once cooled slice potatoes in half and scoop out the insides being careful not to break the shell.
5. Place the potato pulp in a bowl mash until smooth.
6. Next mix in with the pulp the brown sugar, heavy cream, butter, maple syrup, cinnamon, nutmeg, and extract.
7. Fold in raisins, pecans, and pineapple.
8. Scoop pulp back into potato shells and place in a baking dish and bake for about 15-20 minutes or until heated well through.
9. Remove from oven and top with marshmallows and place back into the oven and broil until marshmallows are toasted if desired.
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