Enchanting Twice-Baked Sweet Potato Skins delight
Create a delightful twist on a classic with these twice-baked sweet potato skins, perfect for parties. They’re topped with sweet marshmallows and crunchy pecans, offering a unique dessert-salad mashup.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Total Time: 75-85 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium sweet potatoes
- 1/4 cup butter, melted
- 1/4 cup chopped pecans
- 1/4 cup mini marshmallows
- 1 tablespoon brown sugar
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes and prick them with a fork. Bake for 45-60 minutes, or until tender.
- Let the sweet potatoes cool slightly, then slice them in half lengthwise.
- Scoop out most of the flesh, leaving about a 1/4-inch shell. Mash the scooped-out flesh with the melted butter and brown sugar.
- Stir in the chopped pecans.
- Spoon the sweet potato mixture back into the skins.
- Top each half with mini marshmallows.
- Return to the oven for 5-7 minutes, or until the marshmallows are golden and puffed.
- Serve warm.
Notes
- For a savory twist, omit the brown sugar and marshmallows and top with cheese and bacon bits.
- You can prepare the sweet potato halves ahead of time and bake them just before serving.
Nutrition
- Serving Size: 1 stuffed half
- Calories: 300
- Sugar: 25g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg
Find it online: https://whiskdaily.com/twice-baked-sweet-potato-skins/