Yams are natives of Africa and typically have rough, dark colored skin. They are usually very starchy and not so sweet.
Sweet potatoes come to us from South America and while they vary by variety, are typically sweeter and less starchy than yams. I typically go for an orange fleshed sweet potato because these are usually the sweetest.
There you have it. This has been my public service announcement for today. Just want y’all to be informed. 🙂
Now, let’s chat about my favorite new way to cook sweet potatoes. Yes, I said sweet potatoes. 🙂
These Twice Baked Sweet Potatoes are super delicious and pretty easy, too. Made just like a classic twice baked potato, this sweet version combines the flesh of a sweet potato with butter, cream cheese, cinnamon, brown sugar, and pecans and tops them with marshmallows. It’s like your own little sweet potato casserole!
They’re perfect for your Thanksgiving menu or any menu, for that matter!
If you love sweet potatoes, I just know you’re going to love these. Give them a try! Just be sure to post a picture and tag me so I can see how they turned out!
Recipe Card
Twice Baked Sweet Potatoes
Ingredients
- 4 medium sweet potatoes
- 2/3 cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 3 tablespoons butter (melted)
- 3 ounces cream cheese (softened)
- pinch of salt
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 400°F and wash the potatoes. Place them on a foil lined baking sheet and bake for about an hour or until they are soft and knife easily slides through the middle of each potato. Allow to cool enough to handle.
- In a small bowl, stir together the brown sugar, pecans, and cinnamon. Set aside.
- When the potatoes are cool enough to handle, cut a slit down the potato and carefully scoop out the flesh. In a medium bowl, combine the sweet potato flesh with the butter, cream cheese, salt, and about 2/3 of the brown sugar mixture. Mix well to combine. Carefully spoon the mixture back into the potatoes. Sprinkle the top with the remaining 1/3 of the brown sugar mixture and place back on the baking sheet. Bake for an additional 15 minutes.
- Remove from the oven and top with the marshmallows, bake for an additional 5 minutes or until the marshmallows are golden brown. Serve warm.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Big Mama’s Sweet Potato Pudding
Myrna
Lawd love a duck Stacey ! Have you seen the pop up ads on this site ?
There shouldn’t be any ads that pop up, Myrna. Can you take a screen shot and email it to me or tell me what they’re advertising?
Julie
Can you prepare these the day before??
Sure! I’d recommend doing everything the day before up through putting the mixture back into the potatoes. Then on day-of, I’d pop them into the oven to warm them through, add the toppings, then bake until the marshmallows are golden brown.
Julie
Thanks!
Catherine @ Whine and Dancing
Sounds easy and delicious! A smart way to enjoy a Thanksgiving favorite, but in a more manageable size for weeknights meals!
Thanks!!
Margy
Check the email, below the recipe.
Audrey
There is no email below the recipe. Would also like to see his new kitchen.
Here’s the link:
Carol
There’s no link showing up on my screen?
Teresa
where do i go for the tour of the new kitchen-would love to see it!
Simply click here: