Twice Baked Sweet Potatoes With Mini Marshmallows Food

TWICE-BAKED SWEET POTATOES WITH MINI MARSHMALLOWS

Steps:

• Adjust oven rack to low position and heat oven to 400 degrees. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until fork tender, about 45 to 60 minutes. Let cool slightly.
• Handling the potatoes with a potholder, slice each in half lengthwise and scoop potato flesh into a blender or food processor - for an especially silky texture, use the blender - leaving a 14-inch border of flesh to support the potato skin. Puree scooped-out flesh, along with salt and pepper, until smooth. With machine motor running, gradually add both milks through feeder tube. Stop machine, add butter, then process until potatoes are silky smooth. (Puree and potato shells can be cooled, then refrigerated in an airtight container, up to 2 days.
• Return to room temperature before proceeding.) Spoon puree back into each shell. Just before baking, press marshmallows into potatoes.
• Bake at 400 degrees until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.

TWICE BAKED SWEET POTATOES WITH MINI MARSHMALLOWS

Steps:

• Adjust oven rack to low position and heat oven to 400°F.
• Place potatoes on a baking sheet lined with parchment paper or foil.
• Bake until fork tender, about 45 to 60 minutes.
• Let cool slightly.
• Handling the potatoes with a potholder, slice each in half lengthwise and scoop potato flesh into a blender or food processor-- for an especially silky texture, use the blender-- leaving a 1/4-inch border of flesh to support the potato skin.
• Puree scooped-out flesh, along with salt and pepper, until smooth.
• With machine motor running, gradually add both milks through feeder tube.
• Stop machine, add butter, then process until potatoes are silky smooth.
• (Puree and potato shells can be cooled, then refrigerated in an airtight container, up to 2 days. Return to room temperature before proceeding.) Spoon puree back into each shell.
• Just before baking, press marshmallows into potatoes.
• Bake at 400°F until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.

TWICE-BAKED SWEET POTATOES

Steps:

• Roast sweet potatoes: Preheat oven to 375 degrees F. Use a fork to prick the skin of each sweet potato several times. Place on a baking sheet lined with parchment paper and roast until tender, 50-60 minutes. (Note: Sweet potatoes can be roasted up to 2 days in advance. Once cooked, cool completely, then place in an airtight container and store in the refrigerator.)
• Bacon-Pecan Streusel: While the sweet potatoes are roasting, make the streusel. In a bowl, add flour and brown sugar and stir to combine. Add the diced butter; use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture develops pea-sized crumbles. Stir in the pecans and bacon. Cover and refrigerate until ready to use. (Note: Bacon-Pecan Streusel can be made up to 2 days in advance. Store in an airtight container in the refrigerator.)
• Filling: When the sweet potatoes are tender, remove from oven (leaving the oven on) and allow them to cool, about 10 minutes. When cool enough to handle, cut each in half lengthwise and carefully spoon out the flesh, leaving the skins intact. Place potato skins back onto the rimmed baking sheet and set aside. (Note: If you cut into the sweet potatoes and find they're not completely cooked, place them in the microwave for 1-2 minutes.)
• In a food processor, combine sweet potato flesh, cream, butter, cinnamon, nutmeg, and salt. Pulse to combine, starting on low; scrape down the sides of the bowl as needed and pulse again at medium, adding more cream (or water) if the mixture is too thick. When the mixture is creamy and smooth, taste, adjust seasoning, and transfer to a bowl.
• Spoon the sweet potato mixture into the hollowed-out skins, just to the top of the shell. Once all the shells have been filled, distribute remaining mixture evenly among the shells. (Note: This can be done up to one day ahead. Cover and store in the refrigerator; bring to room temperature before proceeding.) Sprinkle the streusel evenly on top of each filled shell. Return to the oven and bake, 10 minutes or until the streusel is toasted and lightly browned.
• Remove potatoes from the oven and turn on the broiler; set the rack to 6 inches beneath the heat source. Sprinkle mini marshmallows evenly on top of the potatoes. Just before you are ready to serve them, place the potatoes under the broiler. Broil, keeping a watchful eye to prevent burning, until the marshmallows are brown and toasty, 15-30 seconds. Serve immediately.

TWICE BAKED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
• Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
• Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

TWICE-BAKED SWEET POTATOES

Steps:

• Adjust oven rack to lowest position and heat oven to 400°F.
• Place potatoes cut side down on a foil- or parchment-lined baking sheet. Bake until fork-tender, about 30 minutes. Let cool slightly.
• Holding a potato half with a pot holder, scoop potato flesh into a blender or food processor, leaving a 1/4-inch shell. Repeat with remaining potatoes; set shells aside.
• With motor running, gradually add both milks to potatoes. Add butter, then process, adding a little more milk if necessary, until potatoes are silky smooth. Add salt and pepper to taste.
• Spoon puree back into potato shells. Sprinkle marshmallows over potatoes. Place on baking sheet and bake until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes. Serve hot.

TWICE BAKED SWEET POTATOES WITH MARSHMALLOWS RECIPE

Steps:

• Preheat oven to 350 degrees.Bub the sweet potatoes with the oil and prick each one all over with a fork. Roast the potatoes directly on the rack for about 1 hour, until tender. Let cool slightly. Split each sweet potato lengthwise and scrape the flesh into a large pan. Using a whisk, mash and whip the sweet potatoes over moderate heat until slightly dry. About 5 minutes. Add the butter, maple syrup and cinnamon. Season with salt. Whisking until it is smooth and hot. Place in casserole and press the mini marshmallows onto the top. Bake the potatoes in the center of the oven for 10 to 15 minutes. Turn on the broiler and broil for about 1 minute and toast the marshmallows.