You may have noticed that the Lewis Family has recently discovered that they REALLY like sweet potatoes. We used to be the family that served them on Thanksgiving because that is what you are "supposed to do" well not any more. We have made sweet potato fries, chips, baked with cinnamon sticks, and now twice baked! DELICIOUS!
Ingredients:
- 4 Sweet Potatoes
- 2/3 Cup of Mini Marshmallows
- 3 Tablespoons of Butter
- 3 Tablespoons of Brown Sugar
- 2 Tablespoons of Apple Sauce
- 1/8 teaspoon of Cinnamon
- A couple Dashes of Nutmeg
- Sugared Pecans (optional)
Bake sweet potatoes in the oven for about 40-50 minutes or until you can easily insert a knife. If you don't have time to bake them, you can cook them in the microwave. Cook time will vary depending on the size of the potato. Let the potatoes cool a little bit. They will be easier to handle and hollow out if they are cool.
Preheat oven to 375. Cut the top/center off and carefully scoop the insides into a bowl. Be careful to keep the skin in tact. In the bowl with the sweet potato add in butter, brown sugar, cinnamon, and nutmeg. Lightly smash with potato masher.
Take a quick taste and make sure you have added the right amount of spices. Since sweet potato sizes vary so much you may want to add in another dash of something. Fill sweet potato shells with the mixture, place in baking dish, and bake for about 10 minutes.
Then top with marshmallow and sugared pecans. Place in oven for additional 5 minutes.
I served this with Slow Cooker Rotisserie Style Chicken.
This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!
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