• A8cd48eec76aa2edd6079920f8a60dbd

Twice Baked Candied Sweet Potatoes

vegetarian sweet potatoes

Prep
Cook
Serves 4people
Ingredients
4
large sweet potatoes
1
tbs olive oil
1/4
cup brown sugar
1/4
cup salted butter melted
1
tbs sweetened condensed milk
1
tsp cinnamon
1/8
tsp nutmeg
1/4
tsp ginger
3
cups mini marshmallows
Directions
1.
Preheat oven to 375 degrees F.
2.
Wash and dry sweet potatoes. Coat sweet potatoes in olive oil and pierce skins numerous times with a fork. Place sweet potatoes on a baking sheet lined with parchment paper and bake for 1 hour and 10 minutes.
3.
Allow sweet potatoes to cool for 10 minutes.
4.
Cut sweet potatoes in half. Using a spoon or an ice cream scoop, remove the inside of the sweet potatoes, being careful to leave a 1/4 to 1/2 inch ring around the sides so that the potatoes keep their shape. Place sweet potato pulp in a large mixing bowl. Set the halved and emptied sweet potatoes back on the baking sheet.
5.
Add brown sugar, melted butter, sweetened condensed milk, cinnamon, nutmeg, and ginger in the bowl with the sweet potato pulp. Using a hand mixer, blend ingredients together and smooth.
6.
Spoon blended sweet potato mix back into the sweet potato halves, filling each a little past full.
7.
Place potato skins back in the oven and heat for 10-15 minutes, then remove from oven.
8.
Set oven to broil.
9.
Stick marshmallows in the soft sweet potato mix, completely covering it.
10.
Place filled sweet potatoes back in the oven on the top rack until marshmallows melt and lightly brown, about 1-2 minutes. Since each oven is different, keep a close eye on the marshmallows so they don't burn. If they do burn, you can use two spoons to remove the marshmallows (they should come right up in a solid piece) then repeat the steps of placing the marshmallows on the sweet potatoes and lightly browning them in the oven.

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