Twice-Baked Sweet Potatoes with Browned Butter and Toasted Marshmallows
Description
These crowd-pleasers are like mini sweet potato casseroles!
Ingredients
•
1 tablespoon olive oil
•
4 sweet potatoes
•
sea salt to taste
•
1/4 cup unsalted butter
•
1 (8 ounce) package cream cheese, softened
•
1/2 teaspoon salt
•
1 pinch cayenne pepper, or more to taste
•
ground black pepper to taste
•
1 cup mini marshmallows
Directions
1
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
Rub olive oil onto the outside of each sweet potato and sprinkle sea salt over each. Arrange sweet potatoes on the prepared baking sheet.
3
Bake in the preheated oven until a sharp knife easily pierces the potato, 50 to 60 minutes. Cool sweet potatoes until easily handled, 10 to 15 minutes.
4
Melt butter in a saucepan over medium heat until solids begin to brown and smell nutty, 5 to 8 minutes.
5
Slice potatoes in half lengthwise and scoop insides into a large bowl. Add browned butter, cream cheese, 1/2 teaspoon salt, cayenne pepper, and black pepper and mash using a potato masher until smooth. Spoon mixture back into the sweet potato skins and top each with 1/4 cup marshmallows. Place sweet potatoes back onto the baking sheet.
6
Bake in the oven until warmed through and marshmallows are toasted, about 10 minutes.