Twice-Baked Sweet Potatoes with Caramelized Marshmallows
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 450, total fat 17 G., saturated fats 10 G., proteins 6 G., carbohydrates 71 G., fiber 6 G., cholesterol 33 mg, sodium 793 mg, sugar 36 G.
Calories 450, total fat 17 G., saturated fats 10 G., proteins 6 G., carbohydrates 71 G., fiber 6 G., cholesterol 33 mg, sodium 793 mg, sugar 36 G.
Baked sweet potatoes are a wonderful side dish, but twice-baked sweet potatoes are even better! After baking, the flesh is scooped out and tossed with mascarpone, brown sugar, and aromatic spices. The filling is then returned to the potato skins, topped with caramel pieces and marshmallows, and baked again to perfection. These sweet potatoes taste more like dessert, but try them as a side dish with turkey or pork, and you'll be pleasantly surprised.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 medium sweet potatoes (250–280 g each)
- Coconut oil cooking spray
- 0.5 tbsp. mascarpone
- 3 tablespoons light brown sugar
- 0.5 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 vanilla bean, cut in half and scraped out the seeds
- 12 caramelized marshmallows (Mojeska), cut in half, or 12 marshmallows and 16 soft caramels, cut in half
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Recipes with similar ingredients: sweet potato, mascarpone cheese, coconut oil, vanilla pod, marshmallow, cinnamon, cardamom
Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). Prick the sweet potato all over with a fork, spray with cooking spray, and place in a 9×13-inch (22×32 cm) baking dish. Bake until tender, about 1 hour.
- Let the tubers cool slightly enough to handle, then cut each one in half lengthwise and scoop out the flesh, leaving a 0.3 cm thick skin. Set the skins aside for later use.
- In a medium bowl, combine the sweet potato flesh, mascarpone, brown sugar, cinnamon, cardamom, and vanilla seeds. Using a mixer fitted with a paddle attachment, beat the sweet potato flesh until smooth. Spoon the filling into the sweet potato skins. Top each potato with three caramelized marshmallow halves (or four caramelized halves, topped with three marshmallow halves).
Author of the recipe - Damaris Phillips is a chef and cooking show host.
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