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Stuffed Sweet Potato Boats take your average side to new heights, mixing soft roasted sweet potatoes with a crunchy pecan crumble, melty marshmallows, and zesty cranberries. Great for Thanksgiving dinner or fancy get-togethers, these personal-sized treats pack all those fall tastes and textures you crave!
An Eye-Catching Crowd Pleaser
I've whipped up these stuffed sweet potatoes countless times and they always get rave reviews. Every mouthful blends smooth mashed sweet potato, warming spices and that addictive nutty crumble on top. I'm also a big fan of how they dress up the holiday spread - like tiny individual servings that everyone's eager to sample.
Your Shopping List
- Sweet Potatoes: Pick 6 medium ones with red or orange flesh such as jewel or garnet varieties for bright color and sweet taste.
- Pecans: Grab chopped nuts for the crunchy topping; chop them yourself for extra freshness or save time with pre-chopped.
- Mini Marshmallows: These tiny treats melt into a golden gooey layer.
- Dried Cranberries: They add a tangy kick that cuts through the sweetness.
- Butter: Go for unsalted to control flavor in both the potato mash and crumble.
- Brown Sugar: Brings needed sweetness to the potato filling and nutty topping.
- Cinnamon: This cozy spice boosts those autumn flavors.
- Flour: The key to creating that crumbly, tasty topping.
- Salt: Brings out the potatoes' natural sweetness and rounds out all flavors.
The Simple Cooking Process
- Cook Those Spuds
- Turn your oven to 400°F (200°C). Stab sweet potatoes a few times with a fork and throw them on a baking sheet. Cook for 45 minutes until soft. Let them cool a bit.
- Whip Up The Filling
- Scoop out the insides, keeping about ¼ inch of potato attached to the skins. Mix the scooped flesh with butter, brown sugar, cinnamon, and salt until it's nice and creamy.
- Mix Your Topping
- Stir together flour, brown sugar, butter, and pecans in a bowl until you get crumbles.
- Put It All Together
- Fill the skins back up with your potato mixture. Scatter the crumble on top and bake for 20 minutes. Throw on marshmallows and cook 5 more minutes. Finish with cranberries and serve while hot.
Smart Shortcuts
I've made these tons of times and picked up some handy tricks. Try to grab sweet potatoes that match in size so they finish cooking together. If you want the smoothest filling ever, try using a potato ricer, though a regular masher works fine too. Always poke holes in your potatoes before baking or you might have an explosion. And trust me, putting foil on your baking sheet will save you scrubbing time later.
Tasty Twists
I can't stop trying new versions of these potatoes. You might like adding a drizzle of maple syrup in the mash for extra flavor, or go the savory route with some crunchy bacon bits and fresh herbs. Sometimes I swap out cranberries for some spiced apple chunks or use marshmallow fluff instead for an ultra-creamy top. You can play around with so many ideas and each change brings something new to your holiday meal.
Great Side Combos
These stuffed spuds really stand out when served with classic holiday dishes. They go great beside a juicy turkey or sweet glazed ham and work beautifully with sides like green bean casserole. I always cook a few extra because they taste amazing warmed up the next day for a quick lunch.
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Common Questions
- → How early can I prep these spuds?
You can prepare everything a day ahead and keep them in the fridge. If cooking straight from cold, just add about 15 extra minutes to the baking time.
- → Why are 8 potatoes used but not all shells?
The filling from the extra two provides enough to make the other six shells extra stuffed and presentable.
- → What’s the top choice for mashing?
If you want them really smooth, use a potato ricer. A traditional masher or mixer works fine too.
- → Which sweet potato types are best?
Go for orange or red varieties like garnet or jewel. Pick ones that are all around the same size so they cook evenly.
- → Why save marshmallows for later?
Adding them toward the end stops them from over-melting or burning, and they’ll turn out just perfectly gooey and golden.