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At a Glance
Cook Time : 50min
Course : Side Dish
Special : Easy
Type of Prep : Bake
Cuisine : Southern, U.S. Regional
Occasion : Thanksgiving
 
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Baked Stuffed Sweet Potatoes

From Diana Rattray,
Your Guide to Southern Food.
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Whole sweet potatoes are baked then stuffed with a little pineapple and a whole marshmallow then baked a little longer.

INGREDIENTS:

  • 4 medium sweet potatoes
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1 tablespoon milk
  • 1 can (8 ounces) crushed pineapple, drained and reserve liquid
  • 6 marshmallows

PREPARATION:

Bake sweet potatoes at 450° until soft. Cut each sweet potato in half lengthwise and scoop out potato, leaving shell intact. Mash sweet potatoes with butter, salt and milk, along with 1/2 cup crushed pineapple. Add a little more milk or butter if necessary. Fill sweet potato shells. Slice marshmallows in half and top each sweet potato with two halves. Top with a spoonful of crushed pineapple. Put reserved pineapple syrup or juice in a saucepan and bring to a boil. Drizzle each sweet potato with a little of the juice. Place sweet potatoes under broiler and broil until browned.
Serves 4 to 6.

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