Toasted Marshmallow Twice-Baked Sweet Potatoes

• Gluten free

• Produce

  • 4 Sweet potatoes, medium sized

• Condiments

  • 2 1/2 tbsp Maple syrup

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Coconut oil or canola oil

• Dairy

  • 3 tbsp Butter, unsalted very soft

• Desserts

  • 2 cups Marshmallows, mini

Found on bakerbynature.com

Description

Ingredients

• 4 medium-sized sweet potatoes, washed well and dried
• 1 tablespoon melted coconut oil OR canola oil
• 3 tablespoons unsalted butter, very soft
• 2 and 1/2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon salt
• 2 cups mini marshmallows

Directions

• Preheat oven to 400 degrees (F). Line a baking sheet with foil. Rub the sweet potatoes with oil, prick them in a few places with a fork, then place them on the prepared baking sheet and roast for 1 hour, or until tender. Cool for 10 minutes.
• Carefully slice each sweet potato in half lengthwise and gently scrape 3/4s of the flesh into a large bowl. Add in the softened butter, maple syrup, vanilla, cinnamon, nutmeg, and salt; whisk well to combine.
• Divide the sweet potato filling evenly among the 8 skins. Cover the top of each sweet potato with mini marshmallows, pressing them into the filling so they stay in place as they bake. Bake for 15 minutes, then turn the broiler on and and broil for 1 minute, or until the mini marshmallows are toasted. Stay close during this step as the marshmallows can go from toasted to burnt VERY quickly. Serve warm.

Nutrition