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Stuffed Sweet Potato Casserole

 Stuffed Sweet Potato Casserole
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
8 ServingsPrep/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.
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.