Prep Time:25 minsAdditional Time:1 hrTotal Time:1 hr 25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:1 hrTotal Time:1 hr 25 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 25 mins
Total Time:
1 hr 25 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2mediumsweet potatoes (about 12 ounces each), scrubbed1tablespooncanola oil½teaspoonsalt¾cupmini marshmallows2tablespoonsbutter2teaspoonsfinely chopped fresh sage or 3/4 teaspoon dried
Cook Mode(Keep screen awake)
Ingredients
2mediumsweet potatoes (about 12 ounces each), scrubbed
1tablespooncanola oil
½teaspoonsalt
¾cupmini marshmallows
2tablespoonsbutter
2teaspoonsfinely chopped fresh sage or 3/4 teaspoon dried
DirectionsPreheat oven to 425 degrees F.Make crosswise cuts every 1/8 to 1/4 inch along each sweet potato, slicing almost to the bottom but not all the way through. Place the potatoes in an 8-inch-square baking dish. Brush all over with oil and sprinkle with salt.Bake the potatoes until very tender, about 1 1/4 hours.When the potatoes are tender, remove from the oven and carefully stuff a few marshmallows into the cuts. (It helps to squish the marshmallows a bit so they’re small enough to fit into the cuts.) Return to the oven and continue baking until the marshmallows are lightly browned, 3 to 4 minutes.Meanwhile, melt butter in a small skillet over medium heat. Add sage and cook, gently swirling, until the butter is browned, about 3 minutes. Drizzle the sage butter over the sweet potatoes. Serve warm.TipsTo make ahead: Prepare through Step 3 up to 2 hours ahead; finish with Steps 4-5 shortly before serving.Originally appeared: EatingWell.com, October 2017
Directions
Preheat oven to 425 degrees F.Make crosswise cuts every 1/8 to 1/4 inch along each sweet potato, slicing almost to the bottom but not all the way through. Place the potatoes in an 8-inch-square baking dish. Brush all over with oil and sprinkle with salt.Bake the potatoes until very tender, about 1 1/4 hours.When the potatoes are tender, remove from the oven and carefully stuff a few marshmallows into the cuts. (It helps to squish the marshmallows a bit so they’re small enough to fit into the cuts.) Return to the oven and continue baking until the marshmallows are lightly browned, 3 to 4 minutes.Meanwhile, melt butter in a small skillet over medium heat. Add sage and cook, gently swirling, until the butter is browned, about 3 minutes. Drizzle the sage butter over the sweet potatoes. Serve warm.TipsTo make ahead: Prepare through Step 3 up to 2 hours ahead; finish with Steps 4-5 shortly before serving.
Preheat oven to 425 degrees F.
Make crosswise cuts every 1/8 to 1/4 inch along each sweet potato, slicing almost to the bottom but not all the way through. Place the potatoes in an 8-inch-square baking dish. Brush all over with oil and sprinkle with salt.
Bake the potatoes until very tender, about 1 1/4 hours.
When the potatoes are tender, remove from the oven and carefully stuff a few marshmallows into the cuts. (It helps to squish the marshmallows a bit so they’re small enough to fit into the cuts.) Return to the oven and continue baking until the marshmallows are lightly browned, 3 to 4 minutes.
Meanwhile, melt butter in a small skillet over medium heat. Add sage and cook, gently swirling, until the butter is browned, about 3 minutes. Drizzle the sage butter over the sweet potatoes. Serve warm.
Tips
To make ahead: Prepare through Step 3 up to 2 hours ahead; finish with Steps 4-5 shortly before serving.
Originally appeared: EatingWell.com, October 2017
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Nutrition Facts(per serving)163Calories9gFat20gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
