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

Stuffed Sweet Potato Casserole Recipe

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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

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

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.

Directions

  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

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.

Reviews for Stuffed Sweet Potato Casserole

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Apr. 6, 2012

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

MY REVIEW
Reviewed Dec. 5, 2011

easy to make and tasty.

MY REVIEW
Reviewed Oct. 31, 2011

This dish was easy to make and very good.

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