Twice Baked Sweet Potatoes (Printable Version)
# What You'll Need:
01 -
Cooking spray for the pan.
02 -
8 same-sized medium sweet potatoes.
03 -
2 tablespoons of room-temperature butter.
04 -
½ teaspoon of ground cinnamon.
05 -
2 tablespoons of finely ground brown sugar.
06 -
A pinch of salt, about ½ teaspoon.
07 -
2 tablespoons of plain flour.
08 -
2 tablespoons of pecans, minced.
09 -
2 tablespoons of cold cubed butter.
10 -
¼ cup dried cranberries, chopped up.
11 -
½ cup of miniature marshmallows.
# Preparation Steps:
01 -
Warm your oven to 400°F. Place the poked sweet potatoes on a sprayed, foil-lined pan, and bake for 45-50 minutes until soft.
02 -
Once potatoes cool, slice off tops and scoop out flesh, keeping a quarter-inch border. Combine the potatoes with butter, cinnamon, brown sugar, and salt, then mash.
03 -
Combine flour and brown sugar in a bowl. Add cold, cubed butter and mix until it looks crumbly. Stir in chopped pecans at the end.
04 -
Use filling for 6 of the potato shells only. Sprinkle with the crumble mix. Bake at 350°F for 20 minutes.
05 -
Pop on mini marshmallows and bake another 3 minutes. Sprinkle with cranberries before serving.
# Additional Tips:
01 -
You can prepare this a day in advance.
02 -
Pick sweet potatoes of equal size for better results.
03 -
For a fancier look, pipe the filling into the shells.