Kate's Cuisine

Nov 23 2009

Double Stuffed Sweet Potatoes

A recipe so good, it could only come from Martha.

10 sweet potatoes $5.00
1/2 cup sour cream $0.30
6 tablespoons butter, softened $0.36
6 tablespoons cold butter, cut into 3/4″-thick slices $0.36
1 3/4 cups packed light brown sugar $0.35
4 tablespoons freshly squeezed lemon juice $0.08
1/2 teaspoon freshly grated nutmeg $0.09
Coarse salt and freshly ground pepper $0.04
2/3 cup pecans, toasted, coarsely chopped $1.40
40 large marshmallows, halved crosswise $0.80

Total Cost  $8.78

1.) Preheat oven to 400 degrees Fahrenheit. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.

2.) Cut a lengthwise slit in the potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving about 1/2″ edge around the skins. Put flesh in a medium non-reactive bowl, then transfer half to a food processor. Process until smooth and then return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.

3.) Reduce oven temperature to 350 degrees Fahrenheit. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 8 of the potato shells, dividing evenly, and discard remaining two shells. Refrigerated shells can be kept for up to one day before completing the cooking process.

4.) Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and the pecans. Arrange marshmallow halves on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 – 10 minutes.

5.) Serve and enjoy!

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