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Twice-Baked Sweet Potatoes

In this innovative reinterpretation of the mini-marshmallow-topped casserole, the potatoes are baked and mashed, then the flesh is returned to the jackets and gilded with pecans and fluffy marshmallows. It's food that's altogether familiar, yet new.

  • servings: 12

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Ingredients

  • 14 (each about 8 ounces) sweet potatoes
  • 1/2 cup sour cream
  • 6 tablespoons unsalted butter, softened, plus 6 tablespoons cold unsalted butter, cut into 3/4-inch-thick slices
  • 1 3/4 cups packed light-brown sugar
  • 4 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon freshly grated nutmeg
  • Coarse salt and freshly ground pepper
  • 2/3 cup pecans, toasted, coarsely chopped
  • 40 large marshmallows, halved crosswise

Directions

  1. Step 1

    Preheat oven to 400 degrees. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.

  2. Step 2

    Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving a 1/2-inch border on skins. Put flesh in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.

  3. Step 3

    Reduce oven temperature to 350 degrees. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 12 of the potato shells, dividing evenly; discard remaining 2 shells. Filled shells can be refrigerated in an airtight container up to 1 day. Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and pecans; arrange marshmallows on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 to 10 minutes.

Source
Martha Stewart Living, November 2005

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Reviews (10)

  • ambschri 27 Nov, 2008

    danceygirl- a blender should work fine, but i just put all my flesh in my kitchenaid mixer (which is what i do with mashed potatoes as well) and it gets it nice and mashed. you could also use a traditional potato masher if you like, or even mash it all with a fork if you didn't mind a few lumps.

  • danceygirl 21 Nov, 2008

    I don't have a food processor. Would a blender work? Thanks.

  • MariaGC 18 Nov, 2008

    For Geeanne,

    You need to leave the sweet potato "shell" intact to be refilled with the prepared sweet potato mixture for the 2nd round of baking. Make sure you leave a little of the flesh on the skin when you are scooping it out as the sweet potato skin is very fragile and soft after it has been baked.

  • mcasazza 14 Nov, 2008

    In a hurry? Prick several times and microwave your sweet potatoes for 10 min. Check for doneness and micro until soft all over. Continue with recipe. Be sure you scrub your potatoes before baking.

  • geeanne 13 Nov, 2008

    I do not understand the instruction to cut lengthwise slit in potatoes almost all the way through - leaving about 1 inch at each end intact. Don't you just cut them in half lengthwise. What does leave 1 inch intact mean? Thanks for the help. Recipe sounds wonderful.

  • ambschri 9 Nov, 2008

    So I tried this on a small scale (with one sweet potato and mini marshmallows- had them on hand) to see if I liked it. It's delicious! Even my husband (who doesn't like the traditional sweet-potato dish much) loved it. I'm definitely making this for thanksgiving this year! I think I'll try it with orange juice instead of lemon.

  • aprilaa 2 Nov, 2008

    This is an outstanding recipe. It has been a hit each time I have made it. I think I am going to make it casserole style this year. We have a large crowd. So to keep the texture I am going to leave chunks on the bottom, the puree on the top and sprinkle with all the toppings. Can't wait!

  • Mitzi53 20 Dec, 2007

    These are wohderful !!!!

  • krissifarrimond 17 Nov, 2007

    That sounds so yummy! I'm going to try it!

  • drewsmarmey 16 Nov, 2007

    This is a great recipe! I love to do it in oranges. I cut them in half (making a decorative edge on each), scoop out the flesh of the orange, replace with the sweet potato mixture and bake until hot. They are especially good the next day when the flavor of the potatoes are enhanced by the flavor of the orange.