Twice Baked Sweet Potatoes (Print Version)
# Ingredients:
01 -
½ teaspoon salt.
02 -
Cooking spray.
03 -
2 tablespoons finely chopped pecans.
04 -
8 sweet potatoes, medium-sized and evenly shaped.
05 -
¼ cup dried cranberries, minced.
06 -
½ teaspoon ground cinnamon.
07 -
2 tablespoons unsalted butter.
08 -
2 tablespoons all-purpose flour.
09 -
½ cup small marshmallows.
10 -
2 tablespoons packed brown sugar.
11 -
2 tablespoons brown sugar again.
12 -
2 tablespoons cold butter, diced.
# Instructions:
01 -
Set oven to 400°F. Pierce the sweet potatoes, then bake them on a sprayed, foil-lined pan for 45-50 minutes until soft.
02 -
Slice off the tops of cooked potatoes, scoop the middle out (leave a ¼-inch edge). Mash together the potato, butter, brown sugar, salt, and cinnamon.
03 -
Combine flour with brown sugar. Work cold butter into the mix until it forms crumbs, then toss in pecans.
04 -
Only fill 6 potato skins with the mashed filling. Sprinkle streusel over them, then bake for 20 minutes at 350°F.
05 -
Add a layer of marshmallows, bake for 3 minutes longer, then sprinkle dried cranberries on top. Serve warm.
# Notes:
01 -
You can get this ready a day in advance.
02 -
Aim for sweet potatoes that are the same size to bake evenly.
03 -
Pipe the filling if you want a fancy look.