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Marshmallow-Topped Sweet Potatoes


  • 1 large sweet potato
  • 1 tablespoon butter
  • 1 tablespoon honey
  • 2 tablespoons chopped walnuts
  • 3 tablespoons miniature marshmallows


  • 1. 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.
  • 2. 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.


Average Rating:
  • 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.

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