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Stuffed Sweet Potatoes

southern.chef's picture
Ingredients
  Sweet potatoes 6 Medium
  Vegetable oil 1
  Butter 1⁄4 Cup (4 tbs), softened
  Sugar 1⁄4 Cup (4 tbs)
  Egg 1
  Orange rind 1 Teaspoon, grated
  Ground allspice 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Miniature marshmallows 1⁄2 Cup (8 tbs)
  Pecans 1⁄3 Cup (5.33 tbs), chopped
Directions

Scrub potatoes thoroughly, and rub skins with oil; bake at 400° 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 350° for 15 minutes or until marshmallows are golden brown.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Servings: 
6

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