Recipes for Sweet Potato Lovers
>> Thursday, December 4, 2008
Sweet potatoes are plentiful at the farmers market down here in Raleigh, and they make a perfect side for a holiday meal. This recipe for Stuffed Sweet Potatoes is my favorite way to serve sweet potatoes for the holidays. They are filling enough to make a good "main dish" for a vegetarian who is making a meal of side dishes. They're also sweet enough that they could work as a dessert.
If you're like my husband and prefer your sweet potatoes savory, just bake for 50 to 60 minutes at 400 degrees and serve with butter and salt and pepper.
If you're like my husband and prefer your sweet potatoes savory, just bake for 50 to 60 minutes at 400 degrees and serve with butter and salt and pepper.
Stuffed Sweet Potatoes
12 small sweet potatoes
3/4 c. butter at room temperature
3/4 c. packed light brown sugar
2 c. pecans, toasted and coarsely chopped
1 1/2 c. mini marshmallows
1/2 c. all purpose flour
1/4 tsp. salt
1/8 tsp. black pepper
3/4 c. butter at room temperature
3/4 c. packed light brown sugar
2 c. pecans, toasted and coarsely chopped
1 1/2 c. mini marshmallows
1/2 c. all purpose flour
1/4 tsp. salt
1/8 tsp. black pepper
- Place potatoes on baking sheet. Pierce in several places.
- Bake at 400 degrees for an hour.
- Meanwhile, stir together butter and sugar until well-blended. Gradually stir in pecans, marshmallows, and flour until mixture forms loose crumbs.
- Remove potatoes from oven. Cut a slash lengthwise in each one using oven mitts, gently push together ends of each potato to open slash.
- Season potatoes with salt and pepper.
- Stuff opening with marshmallow mixture.
- Return to oven and bake for 5 to 7 minutes at 400 degrees.
2 comments:
What is your source for vegetarian marshmallows?
Anonymous - Ha! You totally caught me! In fact, I didn't even think about the fact that marshmallows aren't vegetarian until you pointed it out. The truth is that I rarely ever eat marshmallows because I don't like them much but occasionally, especially holidays, I'll have some marshmallows (or fruit salads that also have gelatin in them). I'm afraid I'm not as strict of a vegetarian as I should be (and was, 11 years ago when I first went veggie).
As far as I know, the only vegan marshmallow brand is Sweet & Sara. It is widely available (http://www.sweetandsara.com/locations.php), but I've never used their marshmallows so I don't know how well they'd melt in a recipe like this.
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