TWICE BAKED SWEET POTATOES
SERVES : 8
Description :
Sweet potato , brown sugar , butter and cinnamon makes this the perfect Thanksgiving side dish . But don ’ t just leave it for the holidays . These sweet potatoes are also great for fall family dinners . Make it extra sweet with a toasted marshmallow topping or go for more of a streusel topping with buttered pecans .
Ingredients :
4 medium Triple S Sweet Potatoes 3 tablespoons brown sugar 3 tablespoons Hiland Butter , melted 1 cup Hiland Sour Cream 1 tablespoon Griffin ’ s Original Syrup 1 teaspoon salt 1 / 2 teaspoon cinnamon Toppings : 1 cup mini marshmallows or 1 tablespoon Hiland butter , melted 1 cup chopped Miller Pecans
Directions :
1 . Heat oven to 400 degrees . Wash and dry sweet potatoes . Poke each sweet potato several times with a fork . Place on a baking sheet , and bake 50-55 minutes until tender and done . 2 . Blend together brown sugar , melted , sour cream , syrup , salt and cinnamon . 3 . Cut warm sweet potatoes in half and gently scoop out sweet potato , keeping skin intact . Add sweet potato to brown sugar mixture , and blend until smooth . Add mixture back to each sweet potato skin , smoothing out the tops . 4 . For marshmallow topping , evenly distribute marshmallows over each potato . For pecan topping , combine butter with pecans , then evenly distribute over each potato . Bake in a preheated 350-degee oven for 10 minutes . For a more toasted look for the marshmallow topping , broil for just 30 seconds to 1 minute , watching closely so they don ’ t burn .
STILLWATER OKLAHOMA MAGAZINE / 48