thepioneerwoman5.0
Stuffed Sweet Potatoes
Sweet, creamy, and perfectly toasted — these stuffed sweet potatoes with marshmallows are the ultimate cozy comfort dish.
👥 8 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●knife
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 400°F. Line a baking sheet with foil. Prick the sweet potatoes 3 to 4 times each with the tines of a fork and place on the baking sheet. Brush the potatoes all over with the oil and sprinkle all over with 1 teaspoon of the salt.
medium sweet potatoes (about 8 ounces each), scrubbed and dried4
2
Bake the potatoes until the skin is crisp and browned and the tip of a paring knife slips easily into the flesh, ⏱️ 45 minutes to ⏱️ 1 hour.
3
Split the potatoes in half lengthwise and let cool for ⏱️ 10 minutes to make them easier to handle (if you stuff them when they are too hot, the marshmallows will melt). Place the potatoes cut side up and scoop out the flesh into a large bowl, leaving a 1/4-inch rim of potato and skin intact. Place the potato skins back on the baking sheet.
4
Mash together the sweet potato flesh, sugar, cream cheese, butter, vanilla, cinnamon, and remaining 3/4 teaspoon salt until smooth. Add the egg, mixing until fully incorporated. Spoon the filling into the potato skins (about 1/3 cup per potato half). Top with the mini marshmallows.
large egg1
5
Return the potatoes to the oven and bake until the filling is hot and the marshmallows are puffed and golden, 15 to ⏱️ 20 minutes.
Nutrition Facts
calories
1919 Calories
fat Content
96 g
fiber Content
20 g
sugar Content
124 g
sodium Content
2887 mg
protein Content
24 g
trans Fat Content
2 g
cholesterol Content
363 mg
carbohydrate Content
228 g
saturated Fat Content
45 g
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