Twice Baked Sweet Potatoes Recipe
We love these Twice Baked Sweet Potatoes with just about any meal during the fall!
Serving6
Ingredients
- 3 large sweet potatoes
- 4 ounces cream cheese
- 1 teaspoon cinnamon
- 1 cup chopped pecans, (plain or cinnamon pecans work great)
- 2 cups mini marshmallows
Equipment
Instructions
- Preheat oven to 350.
- Poke sweet potatoes all around with fork, and bake on baking sheet for 60 minutes.
- After potatoes are soft, remove from oven and slice vertically.
- Scoop out insides of sweet potatoes, leaving about 1/4 inch of potato around the edges.
- Place the potato insides in a bowl.
- Combine cream cheese, cinnamon, and potato insides in a bowl until well mixed.
- Scoop cream cheese mixture into potatoes filling the hollow inside.
- Top with pecans and marshmallows.
- Put potatoes back in oven for about 10 minutes until cooked through, and marshmallows are golden.
- Serve immediately.
Notes
To make these the day before:
You could get them to the point of refilling the potato skins. Stick in the fridge and then bake later. You may need to bake a little longer to heat through since the filling will have been chilled from being in the fridge. Then top with the marshmallows and pecans for the last 10 minutes of baking.
Nutrition
Calories: 315 kcal · Carbohydrates: 41 g · Protein: 5 g · Fat: 16 g · Saturated Fat: 3 g · Cholesterol: 10 mg · Sodium: 164 mg · Potassium: 504 mg · Fiber: 5 g · Sugar: 16 g · Vitamin A: 16147 IU · Vitamin C: 3 mg · Calcium: 78 mg · Iron: 1 mg