Marshmallow-Topped Sweet Potatoes

Name: Marshmallow-Topped Sweet Potatoes
Prep time: 1 h 15 min
Cook time: 25 min
Total time: 1 h 40 min
Yield: 2 servings.
Ingredients: 1 large sweet potato; 1 tablespoon butter; 1 tablespoon honey; 2 tablespoons chopped walnuts; 3 tablespoons miniature marshmallows

Before serving, you may want to add some more chopped nuts over the top of each potato. —Mary Davis, Montrose, Iowa

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.

Nutrition Facts

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

Originally published as Twice Baked Sweet Potatoes in Reminisce October/November 2011

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MarineMom_texas

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.