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Twice Baked Sweet Potatoes With Mini Marshmallows

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“I found this in an article by columnist Pam Anderson in USA Weekend (Nov. 14-16, 2003). I made it for Thanksgiving dinner at my mother's house. Since I have have a fairly large family, I decided to double the recipe. Everyone loved it! I will definitely be making this again. It's not complicated and makes a wonderful alternative to ordinary baked potatoes or mashed potatoes. And it has the rare quality of being better the next day! So now you've got something with a bit of zip to go with all of that left-over turkey! Per Serving: 159 calories, 5g protein, 14g carbohydrates, 9g fat (4g saturated), 2g fiber, 268mg sodium (these were written at the bottom of the recipe).”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Adjust oven rack to low position and heat oven to 400°F.
  2. Place potatoes on a baking sheet lined with parchment paper or foil.
  3. Bake until fork tender, about 45 to 60 minutes.
  4. Let cool slightly.
  5. Handling the potatoes with a potholder, slice each in half lengthwise and scoop potato flesh into a blender or food processor-- for an especially silky texture, use the blender-- leaving a 1/4-inch border of flesh to support the potato skin.
  6. Puree scooped-out flesh, along with salt and pepper, until smooth.
  7. With machine motor running, gradually add both milks through feeder tube.
  8. Stop machine, add butter, then process until potatoes are silky smooth.
  9. (Puree and potato shells can be cooled, then refrigerated in an airtight container, up to 2 days. Return to room temperature before proceeding.) Spoon puree back into each shell.
  10. Just before baking, press marshmallows into potatoes.
  11. Bake at 400°F until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.

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