Twice Baked Sweet Potatoes

Standard

Or as I like to call this recipe, “individual sweet potato casserole.”  No, this will never replace my mom’s amazing sweet potato casserole  at the big family Thanksgiving meal but it is a great (and tasty) way to make an individual sweet potato casserole when it is just two of you and you really don’t want a big dish.

Plus they are super cute and very easy to make!

Twice Baked Sweet Potatoes

Adapted from Set the Table

 

1 sweet potato

1 small egg

2 tbsp brown sugar

pinch of salt

For the Toppings (yes that is toppings plural!)

2 tbsp brown sugar

1 tsp cinnamon

1 tbsp flour

1/8 tsp salt

2 tbsp butter, cubed

chopped pecans

mini marshmallows

 

Preheat the oven to 375 degrees.

Combine all of the topping ingredients except for the pecans and mini marshmallows in a small bowl.  When the mixture resembles wet sand add in the pecans and set aside.

Poke 3-4 holes in the sweet potato with a fork and wrap in a paper towel.  Microwave the potato until the flesh is soft, about 5 minutes.  Turn the potato halfway through the cooking time.

While the potato is cooling mix together the egg, brown sugar and pinch of salt.

When you can handle the potato cut it in half length wise and scoop out the middle.  Try to leave enough skin to support the filling.

Bake the potato skins for 15 minutes until the edges are browned and slightly crunchy. This way the skin forms a sort of bowl for all the yummy filling.

Meanwhile combine the sweet potato insides with the egg mixture.

Remove the skins from the oven and fill with the egg sweet potato mixture.  Top with the crumbled cinnamon/pecan/butter mixture and bake for 20 minutes until the topping is bubbly.

Top the potatoes with the marshmallows and bake for 3-5 minutes more until the marshmallows have browned but not burned.

Serve immediately.

Twice Baked Sweet Potatoes

 

1 sweet potato

1 small egg

2 tbsp brown sugar

pinch of salt

For the Toppings

2 tbsp brown sugar

1 tsp cinnamon

1 tbsp flour

1/8 tsp salt

2 tbsp butter, cubed

chopped pecans

mini marshmallows

 

Preheat the oven to 375 degrees.

Combine all of the topping ingredients except for the pecans and mini marshmallows in a small bowl.  Add in the pecans and set aside.

Poke 3-4 holes in the sweet potato with a fork and wrap in a paper towel.  Microwave the potato until the flesh is soft, about 5 minutes.  Turn the potato halfway through the cooking time.

While the potato is cooling mix together the egg, brown sugar and pinch of salt.

Cut the potato in half length wise and scoop out the middles. Mix the potato flesh with the egg mixture.

Bake the potato skins for 15 minutes.

Remove the skins from the oven and fill with the egg sweet potato mixture.  Top with the crumbled cinnamon/pecan/butter mixture and bake for 20 minutes until the topping is bubbly.

Top the potatoes with the marshmallows and bake for 3-5 minutes more until the marshmallows have browned but not burned.

Serve immediately.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s