We’re on the downhill slope toward Thanksgiving, and I’m starting feeling the pressure. I’ve already mentioned that this is the first year that I’m not only making a full Thanksgiving dinner but also the first time I’ll be cooking for my mother. She came all the way from Virginia to visit me in Arizona, so I’d really like to make this a year to remember.
That means I’m meal planning like a fiend, and one of the most fun parts of that?
Making new twists on Thanksgiving classics – like, say, serving candied yams in the style of a twice baked potato.
When I was growing up, we never had candied yams during Thanksgiving, and I only found out why that was since my mother arrived: she just isn’t a fan of sweet potatoes.
So I can’t blame her for not introducing me to the awesomeness that are sweet potatoes, because really, who wants to spend time (especially on an already busy cooking day) making food that you don’t like?
I sure wouldn’t.
However, I noticed that my mother said she didn’t like “sweet potatoes“ – not necessarily candied yams, or even sweet potatoes that are actually, you know, sweet and candied. So I figured it was worth a shot to try out this recipe, if for no other reason than to have her experience this delicious side dish that I’ve fallen in love with since living on my own.
So while I was cooking I had her take a small taste test the filling, and her response was that it was “good” (score!!) and that it “taste like pumpkin.”
This is probably due to the cinnamon, ginger, and nutmeg in the recipe, which is almost the makings of pumpkin pie spice. The end result is a filling that’s sweet and flavorful on it’s own, and the marshmallows add just the right amount of gooey sugary flavor to round it out.
Another added bonus with this recipe: by making your customary sweet potato dish with this method, you don’t have to worry about having (another) large pan to scrub once Thanksgiving dinner is done. The sweet potato skins act as their own edible plates, so if you have a tiny kitchen and sink like I do, less dishes is always a perk, right?
I totally think so!
For now, this side dish has officially made the cut for this year’s Chrisy Cooks Thanksgiving Dinner extravaganza.
That means I only have five (!!) more side dishes to figure out.
Within a week.
Yeah, no pressure.
Twice Baked Candied Sweet Potatoes
Cook:1 hour20 minutes
Try a winter classic in a new way: sweet potatoes sweetened with brown sugar, cinnamon, and nutmeg, then twice baked in potato halves.
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- Preheat oven to 375 degrees F.
- Wash and dry sweet potatoes. Coat sweet potatoes in olive oil and pierce skins numerous times with a fork. Place sweet potatoes on a baking sheet lined with parchment paper and bake for 1 hour and 10 minutes.
- Allow sweet potatoes to cool for 10 minutes.
- Cut sweet potatoes in half. Using a spoon or an ice cream scoop, remove the inside of the sweet potatoes, being careful to leave a 1/4 to 1/2 inch ring around the sides so that the potatoes keep their shape. Place sweet potato pulp in a large mixing bowl. Set the halved and emptied sweet potatoes back on the baking sheet.
- Add brown sugar, melted butter, sweetened condensed milk, cinnamon, nutmeg, and ginger in the bowl with the sweet potato pulp. Using a hand mixer, blend ingredients together and smooth.
- Spoon blended sweet potato mix back into the sweet potato halves, filling each a little past full.
- Place potato skins back in the oven and heat for 10-15 minutes, then remove from oven.
- Set oven to broil.
- Stick marshmallows in the soft sweet potato mix, completely covering it.
- Place filled sweet potatoes back in the oven on the top rack until marshmallows melt and lightly brown, about 1-2 minutes. Since each oven is different, keep a close eye on the marshmallows so they don't burn. If they do burn, you can use two spoons to remove the marshmallows (they should come right up in a solid piece) then repeat the steps of placing the marshmallows on the sweet potatoes and lightly browning them in the oven.
- Serve immediately.