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Stuffed Sweet Potato Boats offer a fun spin on traditional sides, featuring soft baked sweet potatoes topped with crunchy pecan crumble, melty marshmallows, and zingy cranberries. They're great for family gatherings or holiday meals - these handheld treats pack all those yummy fall flavors in every bite!
An Eye-Catching Holiday Treat
I've whipped up these stuffed sweet potatoes countless times and they always get rave reviews. You get this amazing mix of smooth potato filling, warm spices and that crazy-good nutty topping in each mouthful. I'm also pretty fond of how they look when served - like tiny individual servings that make guests reach for them right away.
What You'll Need
- Sweet Potatoes: 6 medium orange or red-skinned ones such as jewel or garnet varieties for their bright color and sweet taste.
- Pecans: Broken pieces for the crispy topping; grab them already chopped or break them yourself for better flavor.
- Mini Marshmallows: They'll melt into a sticky, golden cap.
- Dried Cranberries: Their tartness cuts through the sweetness nicely.
- Butter: Get unsalted for creamy potato filling and crumbly topping.
- Brown Sugar: Brings needed sweetness to both the filling and nutty topping.
- Cinnamon: This cozy spice really brings out the autumn vibes.
- Flour: It's key for building that crumbly, tasty topping.
- Salt: Just a bit lifts the natural sweetness and ties everything together.
Let's Make Them Together
- Roast the Sweet Potatoes
- Turn your oven to 400°F (200°C). Poke holes in the potatoes with a fork and lay them on a baking sheet. Cook them for 45 minutes until they're soft. Let them cool a bit.
- Prepare the Mashed Potatoes
- Gently scoop out the insides, keeping about ¼ inch attached to the skins. Mix the insides with butter, brown sugar, cinnamon, and salt until they're nice and smooth.
- Make the Streusel Topping
- Mix flour, brown sugar, butter, and pecans in a bowl until you get small crumbles.
- Assemble and Bake
- Put the potato mix back into the skins. Scatter the crumble on top and bake for 20 minutes. Add marshmallows and cook 5 more minutes. Finish with cranberries and serve while warm.
My Best Tips
I've made these so many times now and picked up some handy tricks. Try to grab sweet potatoes around the same size so they finish cooking together. A potato ricer gives you the fluffiest filling but don't worry if you only have a fork. Always remember to stab those potatoes before baking or you'll have a messy oven. And I always put foil on my baking sheet - it makes cleaning up way easier.
Making Them Your Own
I've tried so many versions of these potatoes over the years. Sometimes I'll drizzle some maple syrup into the filling for extra richness or go a different route with crumbled bacon and fresh herbs. You can swap out the cranberries for diced cinnamon apples or try using marshmallow fluff instead for a super smooth topping. You can really play around with the flavors and each change gives you something new for your dinner table.
Perfect Pairings
These stuffed spuds really stand out when served with classic holiday dishes. They taste amazing alongside roast turkey or a honey-glazed ham and they go great with other sides like creamy green beans. I usually make a few more than needed because they taste just as good warmed up the day after.
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Frequently Asked Questions
- → How early can I get these ready?
You can prep them the day before and keep them in the fridge. If baking straight from the fridge, add 15 extra minutes to the baking time.
- → Why do you use 8 potatoes but only 6 skins?
The filling from the two unused skins makes the other six portions fuller and more satisfying.
- → What’s the best way to mash them?
A ricer gives the smoothest result, but a hand masher or a mixer works just fine too.
- → Which type of sweet potatoes work best?
Go for orange or red-fleshed ones like garnet or jewel. Try to pick similar-sized potatoes so they cook evenly.
- → Why not add marshmallows earlier?
Putting them on later stops them from burning but still lets them melt and turn golden perfectly.