Twice-Baked Sweet Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
small sweet potatoes |
butter |
brown sugar |
cinnamon |
nutmeg |
miniature marshmallows |
buttercrunch topping |
Directions:
1. Peel small sweet potatoes (to avoid a greenish cast, buy mature sweet potatoes); rub with oil. Place on a lightly greased baking sheet. Bake at 350° for 45 minutes or until tender; cool completely. Carefully scoop out pulp, leaving 1/4-inch-thick shells intact.
2. Mash together pulp with butter, brown sugar, cinnamon, and nutmeg to taste; spoon mixture evenly into shells. Bake, covered, at 350° for 20 minutes or until thoroughly heated. Uncover and top potatoes evenly with Buttercrunch Topping and miniature marshmallows; bake, uncovered, 10 more minutes.
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