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Easy Twice-Baked Sweet Potatoes

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Recipe photo courtesy of Maria Robledo

Our take on the beloved mini-marshmallow-topped casserole calls for baking and mashing sweet potatoes, then returning them to their jackets and baking again with pecans and marshmallows. Everyone will adore having their own at Thanksgiving.

Source: Martha Stewart Living, November 2005
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  • MS12456366
    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.
    Reply
  • danceygirl
    21 NOV, 2008
    I don't have a food processor. Would a blender work? Thanks.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • MS12456366
    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.
    Reply
  • 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!
    Reply
  • Mitzi53
    20 DEC, 2007
    These are wohderful !!!!
    Reply
  • krissifarrimond
    17 NOV, 2007
    That sounds so yummy! I'm going to try it!
    Reply
  • donnaswindows@earthlink.net
    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.
    Reply

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