Twice Baked Mashed Sweet Potatoes
I got off the airplane Thanksgiving day and went straight to work in the kitchen. I found a recipe the week before in Cooking Light magazine. It was my goal to make Twice Baked Sweet Potatoes and place them bake into its skin, but it did not work out that way. I ended up scrapping the skins and making a souffle instead. Thanks to the help in the kitchen (mama Berg), it was an easy dish to make. The hardest part was whipping the sweet potatoes. Man my arm hurt afterwords. I even needed some assistance from my mom three quarters of the way through.
The potatoes were on the sweeter side, hmm maybe that is where they get the name sweet potatoes, but they were AMAZING! I will make these again!
INGREDIENTS
(I ended up doubling the ingredients because my sweet potatoes were HUGE, but these are the original ingredient amounts)
- 9 Sweet Potatoes
- 1 tablespoon of vegetable oil
- 1 stick unsalted butter (cut into tablespoons to melt faster)
- 1/3 cup of pure maple syrup
- 3/4 teaspoon of ground cinnamon
- salt to your liking
- 3 cups of mini marshmallows
DIRECTIONS
- Preheat the oven to 350 and cover the rack with foil
- Rub sweet potatoes with the oil and prick with a fork 5 to 6 times
- Roast the potatoes (directly on the oven rack) for an hour until tender (I had to cook for an extra 20 mins)
- Split each potato lengthwise and scrap the insides into a saucepan
- transfer 2/3 of the skins to a baking sheet and rebake (but I failed at this part and turned it into a souffle)
- Whisk and mash the sweet potatoes over moderate heat until slightly dry (5 mins and your arm will hurt!)
- Add butter, maple syrup, and cinnamon and season with salt (I used kosher salt, about 3 pinches)
- Whisk until smooth and hot
- I placed the sweet potatoes into a souffle dish or you can put them back into the skins if they didn’t end up mushy like mine.
- Place the mini marshmallows onto the sweet potatoes
- Bake in the oven for 10-15 mins until marshmallows turn slightly golden brown
