- 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.
Reviews for Marshmallow-Topped Sweet Potatoes
"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."