Stuffed Sweet Potato Casserole Recipe

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Stuffed Sweet Potato Casserole Recipe
Stuffed Sweet Potato Casserole Recipe photo by Taste of Home
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Stuffed Sweet Potato Casserole Recipe

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4 3 2
Publisher Photo
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
Recommended: The 13x9 Thanksgiving
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 stuffed potato half: 265 calories, 8g fat (2g saturated fat), 8mg cholesterol, 107mg sodium, 47g carbohydrate (16g sugars, 4g fiber), 3g protein.

  • 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
  1. Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender, turning once.
  2. 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.
  3. 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.
Originally published as Stuffed Sweet Potato Casserole in Taste of Home November 2011, p36

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Reviews forStuffed Sweet Potato Casserole

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s_pants User ID: 174050 190891
Reviewed Apr. 6, 2012

"Very good, but watch the marshmallows closely...mine got burnt!"

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bamma8 User ID: 1097248 121493
Reviewed Dec. 5, 2011

"easy to make and tasty."

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SisWva User ID: 142780 131009
Reviewed Oct. 31, 2011

"This dish was easy to make and very good."

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