Twice Baked Sweet Potatoes
- 14 sweet potatoes (each about 8 ounces)
- 1/2 cup sour cream
- 6 tablespoons unsalted butter, softened, plus 6 tablespoons cold unsalted butter, cut into 3/4-inch-thick slices
- 1 3/4 cups packed light-brown sugar
- 4 teaspoons fresh lemon juice
- 1/2 teaspoon freshly grated nutmeg
- Coarse salt and freshly ground pepper
- 2/3 cup pecans, toasted, coarsely chopped
- 40 large marshmallows, halved crosswise
- 1. Preheat oven to 400u0b0. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.
- 2. Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving a 1/2-inch border on skins. Put flesh in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; 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 350u0b0. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 12 of the potato shells, dividing evenly; discard remaining 2 shells. Filled shells can be refrigerated in an airtight container up to 1 day. Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and pecans; arrange marshmallows on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 to 10 minutes.
sweet potatoes, sour cream, unsalted butter, lightbrown sugar, lemon juice, nutmeg, salt, pecans, marshmallows
Taken from www.epicurious.com/recipes/member/views/twice-baked-sweet-potatoes-1230087 (may not work)