Stuffed Sweet Potatoes with Marshmallow is an unusual meal that can surprise with both its look and taste! Mash sweet potatoes with flavorful maple syrup and butter before stuffing – we guarantee you love the result! Beautiful Marshmallow top is a final touch that can put this recipe among your favorite ones.
Total Time to Cook 9 Stuffed Sweet Potatoes with Marshmallow – 2 Hours
- 9 sweet potatoes (equal in size)
- vegetable oil: 1 tablespoon
- unsalted butter (cut into tablespoons): 1 stick (8 tablespoons)
- Viking Farms Maple Syrup: 1/3 cup
- cinnamon (grounded): 3/4 teaspoon
- cayenne pepper
- mini marshmallows: 3 cups
Preheat the oven to 350° and set a sheet of foil in the bottom. Rub the sweet potatoes with the oil and prick each one all over with a fork. Roast the potatoes directly on the oven rack for about 1 hour, until tender. Let cool slightly.
Split each sweet potato lengthwise and carefully scrape the flesh into a large saucepan. Transfer 12 of the potato skin halves to a baking sheet (discard the remaining 6 skin halves).
Using a whisk, mash and whip the sweet potatoes over moderate heat until slightly dry, about 5 minutes. Add the butter, maple syrup, and cinnamon. Season the mixture with salt and cayenne, whisking until it is smooth and hot.
Spoon the sweet potatoes into the 12 skins. Press the mini marshmallows onto the mashed sweet potatoes. Bake the potatoes in the center of the oven for 10 to 15 minutes, until heated through.
Turn on the broiler and broil for about 1 minute, until the mini marshmallows are toasted (or brown them using a kitchen blowtorch).
Serve the Stuffed Sweet Potatoes with Marshmallow immediately.
Useful VermontMapleSyrup tips to make your Salad Dressings, Dips and Sauces even tastier!
- Viking Farms Maple goes a long way in dressings, dips, and sauces;
- Use 1 tbsp for 2 cups of salad dressing and more to taste;
- Viking Farms Maple is a perfect pairing with balsamic, apple cider and red wine vinegar, herbs (sage rosemary, thyme, basil, parsley), olive oil, fruit purees, and chili spices;
- Use 1 tbsp for 1 cup of dip or sauce;
- Great in cheese, onion, cream, and spicy dips!