Description
Crispy sweet potato skins are filled with sweet, buttery mashed sweet potatoes and baked to absolute perfection. Top with either a crunchy brown sugar crumble or gooey toasted marshmallows – if that’s your favorite.
Ingredients
Units
Scale
- 4 sweet potatoes
- 1 egg, beaten
- 1/2 cup sugar
- 4 tbsp butter
- 1/4 cup milk
- 2 tsp vanilla
- 1 tsp cinnamon
Brown Sugar Topping
- 1/2 cup chopped pecans
- 1/4 cup flour
- 1/2 cup brown sugar
- 4 tbsp butter
- 1/4 cup chopped pecans
- 2 cups mini marshmallows
Instructions
- Preheat oven to 425ºF. Line baking sheet with parchment paper. Poke sweet potatoes with fork. Rub each sweet potato with some olive oil and place them on a baking sheet.
- Bake for 45-55 minutes until soft all the way through.
- Let them cool for 20-25 minutes. Until you are able to handle them with your hands.
- Slice each potato in half and scoop out the insides of each potato half, leaving enough of a rim on the so the potato skins can still hold their shape. Put the insides in a mixing bowl, to use to make your sweet potato filling. You will only have enough filling to fill about 6 potato skin halves, so you can discard the two extra skins.
- Make the filling. In the bowl with your sweet potato insides, add sugar, butter, milk, vanilla and cinnamon. Stir and mash everything together until everything is blended and you have a creamy filling.
- In a separate bowl, make your brown sugar topping. Cut the butter into the flour and sugar mixture. It should be pebble-like in texture.
- Stuff the 6 potato skins with the sweet potato filling and top with extra brown sugar topping. You can top with marshmallows if that’s your favorite. Or do half and half!
- Put the stuffed potatoes back in the oven for 20-25 minutes until the top and edges are golden brown. Remove from the oven and cool for several minutes before serving.