Stuffed Sweet Potato Casserole Recipe

Stuffed Sweet Potato Casserole Recipe photo by Taste of Home

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Delight guests with little individual casseroles baked right inside the potato shell. Marshmallows and caramel ice cream topping make them irresistible. —Pauline Dettrey, Monument, Colorado

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Stuffed Sweet Potato Casserole Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

25 5 30

Ingredients

4 large sweet potatoes
1/2 cup hot caramel ice cream topping
2 tablespoons butter
1-1/2 cups miniature marshmallows
1/2 cup chopped pecans

Directions

Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender, turning once.
When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with caramel topping and butter. Spoon into potato shells.
Place on baking sheets; sprinkle with marshmallows and pecans. Broil 3-4 in. from the heat for 2-3 minutes or until marshmallows are golden brown. Yield: 8 servings.

Nutritional Facts 1 stuffed potato half equals 265 calories, 8 g fat (2 g saturated fat), 8 mg cholesterol, 107 mg sodium, 47 g carbohydrate, 4 g fiber, 3 g protein.

Originally published as Stuffed Sweet Potato Casserole in Taste of Home November 2011, p36