Stuffed Sweet Potatoes Recipe
Ingredients
| Sweet potatoes | 6 Medium | |
| Vegetable oil | 1 | |
| Butter | 1⁄4 Cup (4 tbs), softened | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Egg | 1 | |
| Orange rind | 1 Teaspoon, grated | |
| Ground allspice | 1⁄2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Ground nutmeg | 1⁄4 Teaspoon | |
| Miniature marshmallows | 1⁄2 Cup (8 tbs) | |
| Pecans | 1⁄3 Cup (5.33 tbs), chopped |
Directions
Scrub potatoes thoroughly, and rub skins with oil; bake at 400° for 1 hour or until done.
Let cool to the touch.
Slice skin away from top of each potato; carefully scoop out pulp, leaving shells intact.
Mash pulp; stir in butter, sugar, egg, orange rind (if desired), and seasonings.
Spoon into shells.
Top with marshmallows and pecans.
Bake at 350° for 15 minutes or until marshmallows are golden brown.
Let cool to the touch.
Slice skin away from top of each potato; carefully scoop out pulp, leaving shells intact.
Mash pulp; stir in butter, sugar, egg, orange rind (if desired), and seasonings.
Spoon into shells.
Top with marshmallows and pecans.
Bake at 350° for 15 minutes or until marshmallows are golden brown.
Chef
