Recipe by: Lisa Prince
Twice-Baked Sweet Potatoes
Leesa Moore gave us this wonderful recipe; for years we had sweet potato casserole as a staple at Thanksgiving dinners, but my mom grew weary of it, so I decided to try something new. This isn’t an original recipe, but one I’ve adapted. It is so simple and my family loves it. The surprise of the sweet mixed with the savory is a nice touch.
Servings: 8
Cook Time: Prep Time: 1 hour; Total Time: 1 hour and 30 minutes
Meal Type: Side Dish
NC Ingredients: sweet potatoes, pecans
Ingredients
Directions
Bake potatoes at 400 degrees until tender, approximately 1 hour. Cool slightly and slice in half lengthwise. Scoop out potato leaving a narrow border to help hold shape. Mix potato with salt, pepper, and 4 TBSP butter. Add cream slowly and beat until mixture is smooth [use less to desired consistency, shouldn’t be runny]. Line potato shells with mini-marshmallows and fill with potato mixture. Top with remaining 4 TBSP of softened butter divided evenly and chopped pecans and bake at 400 degrees until hot all the way through … about 10-15 minutes. Enjoy!
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.