Name: Twice-Baked Sweet Potatoes
Yield: 1
Ingredients: 14 sweet potatoes -; 1/2 c. sour cream -; 6 tbsp. unsalted butter -; 6 tbsp. cold unsalted butter -; 1 3/4 c. light-brown sugar -; 4 tsp. freshly squeezed lemon juice -; 1/2 tsp. freshly grated nutmeg -; Coarse salt and freshly ground pepper -; c. pecans -; 40 large marshmallows -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Twice-Baked Sweet Potatoes

1. 14 sweet potatoes -

2. 1/2 c. sour cream -

3. 6 tbsp. unsalted butter -

4. 6 tbsp. cold unsalted butter -

5. 1 3/4 c. light-brown sugar -

6. 4 tsp. freshly squeezed lemon juice -

7. 1/2 tsp. freshly grated nutmeg -

8. Coarse salt and freshly ground pepper -

9. c. pecans -

10. 40 large marshmallows -

How to cook deliciously - Twice-Baked Sweet Potatoes

1. Stage

Preheat oven to 400 degrees F. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.

2. Stage

Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving a 1/2-inch border on skins. Put flesh in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.

3. Stage

Reduce oven temperature to 350 degrees F. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 12 of the potato shells, dividing evenly; discard remaining 2 shells. Filled shells can be refrigerated in an airtight container up to 1 day. Just before serving, top with remaining 3/4 cup brown sugar, the cold sliced butter, and pecans; arrange marshmallows on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 to 10 minutes.