Twice Baked Sweet Potatoes with Baby Marshmallows Recipe

  • 4 sweet potatoes (2 pounds), halved lengthwise (medium)
  • 1/4 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1/3 cup buttermilk
  • 1/3 cup milk
  • 4 tablespoons butter
  • 1/2 cup miniature marshmallows, for garnish
Adjust oven to low position and heat oven to 400°.

Place potatoes, cut side down on a foil or parchment-lined baking sheet. Bake until fork tender, about 30 minutes. Let cool slightly. Holding the potato in a pot holder-protected hand, scoop potato flesh into a blender canister or food processor bowl, leaving a 1/4-inch border of flesh to support skin. With machine motor running, gradually add both milks through feeder tube. Stop machine, add butter, then process until potatoes are silky smooth. Spoon a portion of puree back into each potato shell. Sprinkle a portion of marshmallows over each potato.

Bake until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.

Serves 8.

Used with permission.

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