- 1 large sweet potato
- 1 tablespoon butter
- 1 tablespoon honey
- 2 tablespoons chopped walnuts
- 3 tablespoons miniature marshmallows
- 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.
Originally published as Marshmallow-Topped Sweet Potatoes in Reminisce October/November 2011, p58
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