Stuffed Sweet Potatoes
|Sweet potatoes||6 Medium|
|Butter||1⁄4 Cup (4 tbs), softened|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange rind||1 Teaspoon, grated|
|Ground allspice||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Miniature marshmallows||1⁄2 Cup (8 tbs)|
|Pecans||1⁄3 Cup (5.33 tbs), chopped|
Scrub potatoes thoroughly, and rub skins with oil; bake at 400Â° for 1 hour or until done.
Let cool to the touch.
Slice skin away from top of each potato; carefully scoop out pulp, leaving shells intact.
Mash pulp; stir in butter, sugar, egg, orange rind (if desired), and seasonings.
Spoon into shells.
Top with marshmallows and pecans.
Bake at 350Â° for 15 minutes or until marshmallows are golden brown.