November Recipe of the Month: Twice Baked Candied Sweet Potatoes

Instead of another potato casserole on your Thanksgiving table, try these adorable twice baked potatoes.

With all of the sweetness of your favorite candied potatoes, these potatoes are so delicious! Top each one with marshmallows, pom arils, cherries, pecans, or any combination!

Do you have a guest who doesn’t like pecans? Give him/her a special potato with double marshmallows!


Twice Baked Candied Sweet Potatoes
(makes 4 potatoes)

  • Ingredients:
    4 Whole sweet potatoes, scrubbed
    2 tbsp. melted butter + 4 thin pats butter
    2 tsp. ground cinnamon
    1 tsp. ground cloves
    1/4 cup brown sugar + a little to sprinkle on top
    1/4 cup dark/maraschino cherries or I used pomegranate arils
    1/4 cup marshmallows
    Optional Pecans for topping

Directions:

  • Bake whole sweet potatoes at 375 degrees for 1-1/2 hours until softened.

  • Slice the top of the potatoes and scoop out potato.

  • Put all potato in a large mixing bowl and add melted butter, cinnamon, cloves, and brown sugar.

  • Spoon potato mixture back into skins.

  • Top with butter pat, sprinkle brown sugar, and add toppings- cherries, pomegranate arils, marshmallows, pecans.

  • Bake another 15-18 minutes until marshmallows start to brown.



Guest Contributor- Terri Dowd

Terri Dowd, “The Parmesean Princess,” is an expert on the Pittsburgh Food Scene. She has been reviewing restaurants and creating delicious recipes for years, and she has hosted her own food show and has even been featured on Emeril Lagasse’s show! Terri contributes her considerable marketing and business expertise to Elle Ministries. She currently is the founder and CEO of WythU, a branding and marketing firm, and she works with major companies and startups on marketing, branding, and advertising strategies.

Follow her on instagram: @parmesanprincess

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