Twice-Baked Candied Sweet Potatoes

Instead of savory twice-baked potatoes, try these sweet candied sweet potato-inspired ones instead this holiday season. They're perfect for a side dish or dessert!

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  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 1 hr to 1 hr 15 mins 325°F
  • Bake: 20 mins 350°F

Twice-Baked Candied Sweet Potatoes

Directions

  1. Preheat oven to 325 degrees F. Line a baking sheet with foil. Scrub sweet potatoes and pierce all over with a fork. Place on the prepared baking sheet. Bake for 1 to 1-1/4 hours or until tender. Set aside to cool slightly. Increase oven temperature to 350 degrees F.
  2. Cut each potato in half lengthwise. Using a spoon, scoop pulp from each potato half, leaving 1/4-inch shells. Set six potato shells aside; discard remaining two potato shells. In a medium bowl combine the pulp, butter, and salt. Using a potato masher or fork, mash until smooth. Spoon potato mixture into the six potato shells.
  3. Top potatoes with pecans and sprinkle with brown sugar. Bake, uncovered, about 15 minutes or until heated through. Top with marshmallows and bake about 5 minutes more or until marshmallows are soft and toasted.

From the Test Kitchen

Make-Ahead Directions:

Prepare as directed through Step 2. Place filled shells in an airtight container; cover. Store in the refrigerator for up to 24 hours. Continue as directed, baking potatoes about 30 minutes or until heated through and adding marshmallows during the last 5 minutes of baking.

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Nutrition Facts (Twice-Baked Candied Sweet Potatoes)

  • Per serving:
  • 242 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 5 mg chol. ,
  • 195 mg sodium ,
  • 40 g carb. ,
  • 5 g fiber ,
  • 16 g sugar ,
  • 3 g pro.
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