Loaded Twice Baked Sweet Potatoes (Print Version)
# Ingredients:
01 -
8 medium sweet potatoes, similar size.
02 -
2 tablespoons unsalted butter.
03 -
2 tablespoons brown sugar.
04 -
½ teaspoon cinnamon.
05 -
½ teaspoon salt.
06 -
2 tablespoons flour.
07 -
2 tablespoons brown sugar.
08 -
2 tablespoons finely chopped pecans.
09 -
2 tablespoons cold butter, cubed.
10 -
½ cup mini marshmallows.
11 -
¼ cup dried cranberries, chopped.
12 -
Cooking spray.
# Instructions:
01 -
Preheat oven to 400°F. Bake pricked potatoes on foil-lined sprayed pan for 45-50 minutes until tender.
02 -
Cut tops off cooled potatoes, scoop out insides leaving ¼-inch border. Mash potato with butter, brown sugar, cinnamon, and salt.
03 -
Mix flour and brown sugar. Cut in cold butter until crumbly. Stir in pecans.
04 -
Fill only 6 shells with potato mixture. Top with streusel. Bake at 350°F for 20 minutes.
05 -
Add marshmallows, bake 3 more minutes. Top with cranberries and serve.
# Notes:
01 -
Can be prepared one day ahead.
02 -
Use potatoes of similar size for even cooking.
03 -
Can pipe filling for decorative presentation.