Marshmallow-Topped Sweet Potatoes Recipe

5 1 1
Marshmallow-Topped Sweet Potatoes Recipe
Marshmallow-Topped Sweet Potatoes Recipe photo by Taste of Home
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Marshmallow-Topped Sweet Potatoes Recipe

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5 1 1
MAKES:
2 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 25 min.

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

Nutritional Facts

1 stuffed potato half: 253 calories, 11g fat (4g saturated fat), 15mg cholesterol, 201mg sodium, 39g carbohydrate (22g sugars, 4g fiber), 3g protein.

  • 1 large sweet potato
  • 1 tablespoon butter
  • 1 tablespoon honey
  • 2 tablespoons chopped walnuts
  • 3 tablespoons miniature marshmallows
  1. 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.
  2. 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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MarineMom_texas User ID: 31788 229509
Reviewed Jul. 13, 2015

"I prepared these potatoes tonight and absolutely loved them. What a terrific flavor. Probably one of the best I have eaten. I did only two things differently. I cooked them in the microwave and I used pecans instead of walnuts. Superb!! I highly recommend this recipe as a Volunteer Field Editor."

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