Baked Sweet Potatoes (Print Version)
# Ingredients:
→ Sweet Potatoes
01 -
10 medium sweet potatoes
02 -
4 tbsp butter
03 -
4 tbsp brown sugar
04 -
1 tsp pumpkin spice (or cinnamon)
05 -
1/2 tsp salt
06 -
4 slices bacon, cooked and crumbled
07 -
1 cup mini marshmallows
→ Oat Crumb Topping
08 -
1/3 cup brown sugar
09 -
1/4 cup all-purpose flour
10 -
1/4 cup oats
11 -
2 tsp cinnamon
12 -
4 tbsp cold butter, cut into small pieces
# Instructions:
01 -
In a small bowl, cut the butter into the sugar, flour, oats and cinnamon with a fork or pastry blender until small pea-shaped crumbs form. Set aside.
02 -
Preheat oven to 400°F (200°C). Prick each sweet potato a few times with a fork and place on a lined baking sheet. Bake for 45-50 minutes, or until tender.
03 -
When cool enough to handle, slice potatoes lengthwise and carefully scoop out the tender flesh, leaving a 1/4 inch thick border. Discard 2 of the skins and keep remaining 8 empty skins on the baking sheet.
04 -
Mix the sweet potato flesh, butter, brown sugar, pumpkin spice and salt by hand or with an electric mixer. Taste and adjust seasoning with salt if needed.
05 -
Add half of the bacon, half the Oat Crumb Topping and all the marshmallows to the filling, stirring to combine. Carefully scoop filling back into 8 of the 10 skins. Top with remaining Oat Crumb Topping and bacon, distributing evenly.
06 -
Place the stuffed sweet potatoes in a 400°F (200°C) oven and bake for 20 minutes. Serve immediately.
# Notes:
01 -
You can make the filling ahead of time and refrigerate until ready to bake.
02 -
The extra filling from the two discarded skins ensures generous portions for the remaining eight.