Twice-Baked Sweet Potatoes

sweet potatoes plated

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

Serves 6

  • 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.

sweet potatoes stuffed

Sprinkle marshmallows over potatoes.

sweet potatoes with marshmallows

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!

sweet potatoes plated

About Chef Kathy

My name is Kathy Davault. I am an award winning chef and author, and have enjoyed cooking for over 30 years. I decided to go to culinary school to become a chef because I knew there was more to cooking than just following recipes.

I started my website http://www.how-to-cook-gourmet.com in 2006 to offer an abundance of information on many of the things I learned in culinary school. I have a real passion for cooking and want to share all of my tips and techniques with you.

If you are serious about cooking, and would like to be considered a real chef without going to culinary school, let me show you how. You will truly leave a lasting impression on your family and friends, and become the talk of the party with your fabulous dishes!

Sincerely,

Chef Kathy

Comments

  1. Thea says:

    Really good presentation. I like sweet potatoes especially the one with caramel.

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