Marshmallow-Topped Sweet Potatoes Recipe

Marshmallow-Topped Sweet Potatoes Recipe photo by Taste of Home

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Marshmallow-Topped Sweet Potatoes Recipe

Prep: 1-1/4 hours Bake: 25 min.

Yield: 2 Servings

75 25 100

Ingredients

1 large sweet potato
1 tablespoon butter
1 tablespoon honey
2 tablespoons chopped walnuts
3 tablespoons miniature marshmallows

Directions

Scrub and pierce sweet potato. Bake at 375° for 1 hour or until tender. When cool enough to handle. Cut potato in half lengthwise. Scoop out the pulp, leaving thin shells.
In a small bowl, mash the pulp with butter and honey; stir in walnuts. Spoon into potato shells. Bake, uncovered, at 375° for 20 minutes. Top with marshmallows; bake 5-10 minutes longer or until marshmallows are toasted. Yield: 2 servings.

Nutritional Facts 1 stuffed potato half equals 253 calories, 11 g fat (4 g saturated fat), 15 mg cholesterol, 201 mg sodium, 39 g carbohydrate, 4 g fiber, 3 g protein.

Originally published as Marshmallow-Topped Sweet Potatoes in Reminisce October/November 2011, p58