To make the twice-baked sweet potatoes, you will need:
You'll also need a pastry bag and a large star tip, to pipe the sweet potatoes.
First, spread the sweet potatoes out over one or two lined baking sheets, and bake them at 400°F until they're soft all the way through, about 50 minutes.
When they're done, let them cool just enough that you can handle them without hurting your fingers. Then slice them in half, lengthwise.
For 6 of the 8 potatoes, use a spoon to scoop the flesh out of the sweet potato halves, BE VERY CAREFUL to leave a 1/2-inch layer of flesh on the skin.
Put the scooped out flesh of six sweet potatoes, ALL the flesh from two sweet potatoes*, butter, milk, cinnamon, nutmeg, salt, and pepper in a food processor fitted with the blade attachment.
Puree it for about a minute, until it's smooth. (You'll probably have to stop and wipe down the sides with a spatula a couple of times.) Then, pour in the beaten egg.
Puree for another 10 seconds or so, until the egg is totally mixed in and everything is smooth.
Put the star tip inside the large pastry bag, then stand the bag in a tall container with a fairly wide rim, folding at least 4 inches of the bag over the edge of the container. Use a large spoon or spatula to transfer the sweet potato filling to the bag.
Make sure your oven is still at 400°F, then spread the empty sweet potato boats out on two lined baking sheets.
Pipe the filling into the sweet potatoes in a swirl pattern, going from one side of the sweet potato to the other, from the top to the bottom.
Top each boat with 7-8 marshmallows, pressing them in slightly.
Bake for 8-12 minutes, just until the sweet potatoes are heated through and the marshmallows are lightly browned.
Twice-Baked Sweet Potatoes With Toasted Marshmallows
8 medium sweet potatoes
⅓ cup unsalted butter, cut in ½-inch cubes
½ cup milk
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
kosher salt and freshly ground pepper
1 egg, lightly beaten
1 cup mini marshmallows
Pastry bag and large star tip (optional)
1. Preheat oven to 400°F.
2. Line two large, rimmed baking sheets with parchment paper, and set one aside for later. Pierce each sweet potato 4-5 times with a fork or knife, then place them on one of the large, lined baking sheets, and bake until tender and very soft all the way through (a knife should glide very easily through the center of the sweet potato), about 50 minutes.
3. Let sweet potatoes cool until you can handle them, about 10 minutes. Slice six of the sweet potatoes in half lengthwise, then carefully scoop out the flesh into a food processor fitted with the blade attachment, BE VERY CAREFUL to leave about a ½-inch layer of flesh on the skin (this is super important because it will help your sweet potatoes keep their shape).
4. Peel the remaining two sweet potatoes, discard the skins, cut each one into 3-4 pieces, and add the cooked sweet potato flesh to the food processor.
5. Replace the parchment paper on the baking sheet you used to bake the sweet potatoes, then lay the empty potato skins out, scooped-side up, on the two baking sheets, six to each sheet.
6. Add butter, milk, cinnamon and nutmeg to the sweet potatoes in food processor, and puree until smooth, stopping to scrape the sides if you have to. Season with salt and freshly ground pepper, add the beaten egg, and pulse a few times just until the egg is fully incorporated.
7. Transfer the mixture to a piping bag fitted with a large star tip. If there are any large chunks left in your sweet potato mixture, take them out and throw them away, otherwise they'll block the tip of your piping bag. Pipe the mixture back into the sweet potato skins on the baking sheets in a swirl pattern going from one side to the other all the way down the sweet potato, making sure all of the potatoes are evenly filled. Top each sweet potato with 7-8 marshmallows, pressing them in just slightly.
6. Bake in the 400°F oven for 8-12 minutes, switching the baking sheets halfway, until the marshmallows are slightly browned.
If you’re bringing these sweet potatoes to a potluck (like we suggest in our Friendsgiving menu), here’s what to do:
Before the potluck, up to a day in advance, prepare the sweet potatoes as described in the recipe above, but stop after you've piped the filling back into the sweet potato shells. (So, don't top the sweet potatoes with marshmallows.) Store the filled sweet potato shells in the fridge in a single layer in a large tupperware container or an aluminum tray with foil on top. It's important that the container be deep enough that the top doesn't touch the sweet potatoes, because you don't want to smoosh your filling! Refrigerate the sweet potatoes, and keep the marshmallows separate.
Right before you head to the potluck, let the sweet potatoes sit out at room temperature for 30-60 minutes. Bring 2 baking sheets and parchment paper to the potluck, as well as the sweet potatoes in a Tupperware and marshmallows. At the potluck, transfer them to the 2 lined baking sheets and top them with the marshmallows as the recipe describes. Bake in a 400°F oven for 8-12 minutes, switching the baking sheets halfway, until the marshmallows are slightly browned. This should happen right before it's time to eat.
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