Twice-Baked Sweet Potatoes
Description
Do you have left over sweet potatoes? Maybe you don't, but either way you can get the great taste of sweet potato casserole without the fuss with this wonderfully delicious dish.
Ingredients
2 large sweet potatoes
2 T. unsalted butter
1/4 c. buttermilk, or more to taste
salt, to taste
freshly ground black pepper, to taste
mini- marshmallows
Directions
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Preheat oven to 400 degrees. Line a baking sheet with a silicone mat or aluminum foil.
Scrub potatoes, then prick them with a fork.
Bake 40-50 minutes or until just tender when pierced with a small knife. Set aside to cool for a few minutes.
Slice potatoes in half lengthwise. Carefully scoop out most of the flesh, leaving a little around the edges to keep the potatoes sturdy.
Transfer the flesh from the potatoes to a food processor; add butter and buttermilk. Process until smooth; add salt and pepper, to taste. Add a little more buttermilk if the mixture seems too thick.
Microwave the puree briefly to make sure it is nice and hot, then spoon puree into each potato half, just filling to the top. Don't mound it.
Place mini marshmallow across the tops. Return to the oven just until the marshmallow are lightly toasted.
Serve while hot.
Serves 2-4.