Description
Creamy, velvety sweet potatoes topped with mini marshmallows, offering a comforting and nostalgic flavor perfect for any occasion.
Ingredients
Scale
- 2 large sweet potatoes
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- Salt to taste
- 1 cup mini marshmallows
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork.
- Bake for about 45 minutes to 1 hour until tender.
- Let sweet potatoes cool slightly, then cut in half and scoop out the insides into a mixing bowl.
- Mash with butter, heavy cream, brown sugar, cinnamon, and salt until smooth.
- Spoon the mixture back into the sweet potato skins.
- Top with mini marshmallows.
- Return to the oven at 350°F (175°C) for 10-15 minutes until marshmallows are toasted.
- Serve warm.
Notes
You can prepare the sweet potatoes a day ahead. For a lighter option, substitute heavy cream with half-and-half.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 30mg