Twice-Baked Sweet Potatoes

Courtesy Got To Be NC

Leesa Moore provided Got To Be NC with this recipe. This isn’t an original recipe, but one that’s been adapted. It is so simple and the surprise of the sweet mixed with the savory is a nice touch.

INGREDIENTS

4 sweet potatoes

¼ tsp salt

White pepper to taste (or freshly ground black)

2/3 cup half and half

8 tbsp. butter softened/divided

10 oz. bag mini-marshmallows

1 cup chopped pecans

DIRECTIONS

Bake potatoes at 400 degrees until tender, approximately 1 hour. Cool slightly and slice in half lengthwise. Scoop out potato leaving a narrow border to help hold shape. Mix potato with salt, pepper, and 4 tbsp butter. Add cream slowly and beat until mixture is smooth [use less to desired consistency, shouldn’t be runny]. Line potato shells with mini-marshmallows and fill with potato mixture. Top with remaining 4 tbsp of softened butter divided evenly and chopped pecans and bake at 400 degrees until hot all the way through . . . about 10-15 minutes.

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