Twice Baked Sweet Potatoes (Print Version)
# Ingredients:
01 -
8 medium-sized sweet potatoes, similar in shape.
02 -
2 tablespoons of butter (unsalted).
03 -
½ teaspoon of salt.
04 -
½ teaspoon ground cinnamon.
05 -
2 tablespoons of brown sugar.
06 -
¼ cup chopped dried cranberries.
07 -
½ cup tiny marshmallows.
08 -
2 tablespoons of all-purpose flour.
09 -
2 tablespoons of finely chopped pecans.
10 -
2 tablespoons cubed, chilly butter.
11 -
Nonstick cooking spray.
# Instructions:
01 -
Set your oven to 400°F. Poke the potatoes with a fork and bake them on a pan lined with foil and sprayed lightly for 45-50 minutes or until they're soft.
02 -
After cooling, slice the top off each potato and scoop out the insides, leaving about a quarter-inch of potato as a border. Blend the inside with butter, cinnamon, salt, and brown sugar.
03 -
Combine the flour with brown sugar, then use your hands or a pastry cutter to mix in the cubed cold butter until the mix is crumbly. Add the pecans at the end.
04 -
Fill 6 of the empty potato shells with the prepared filling, sprinkle the streusel generously on top, and bake them at 350°F for 20 minutes.
05 -
Pop on some marshmallows and bake for 3 more minutes. Add cranberries over the top and enjoy warm!
# Notes:
01 -
You can prep this a day in advance.
02 -
Try choosing potatoes the same size so they cook evenly.
03 -
For a fancy look, use a piping bag for the potato filling.