We all have had twice-baked potatoes – why not twice-baked sweet potatoes!
Sweet potatoes are from a different botanical family than ordinary potatoes, although they are also tubers that originated in the New World. Two types are commonly available. One has yellow flesh and a dry, mealy texture; it is known as a boniato, white or Cuban sweet potato.
The other has a darker orange, moister flesh and is high in sugar; it is known as a red sweet potato (this is the one we will be using in the recipe below). Both types have thick skins ranging in color from light tan to brownish red. (Sometimes dark-skinned sweet potatoes are erroneously labeled yams.) Sweet potatoes are best suited for boiling, baking and pureeing and can also be deep-fried. The cooked flesh can also be used in breads, pies and puddings.
This recipe is easy to make and the presentation is a nice addition to any plate.
Twice-Baked Sweet Potatoes
- 5 medium sweet potatoes, scrubbed and halved lengthwise
- 1/3 cup buttermilk
- 1/3 cup milk, or as needed
- 4 tablespoons (1/2 stick) butter
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/2 – 1 cup miniature marshmallows for garnish
Adjust oven rack to lowest position and heat oven to 400 degrees.
Place potatoes cut side down on a foil or parchment-lined baking sheet.
Bake until fork-tender, about 30 to 45 minutes. Let cool slightly.
Holding a potato half with a pot holder, scoop potato flesh into a blender or food processor, leaving a 1/4-inch shell. Repeat with remaining potatoes; set 6 shells aside and discard the other 4.
Spoon or pipe puree back into 6 potato shells.
Sprinkle marshmallows over potatoes.
Place on baking sheet and bake until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes. Serve hot.
These twice-baked sweet potatoes are a wonderful holiday side dish!
The creamy inside is not too sweet and, paired with the marshmallow topping, adds just the right amout of sweetness.
Try them and see just how easy they are!