Rating: 4.5 stars 4.4
45 Ratings
  • 5 star values: 31
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2

These individual sweet potatoes are great for Thanksgiving, or any time of year. I browned the butter to add a nutty flavor, plus added some cayenne pepper for a kick.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

    Advertisement
  • Rub olive oil onto the outside of each sweet potato and sprinkle sea salt over each. Arrange sweet potatoes on the prepared baking sheet.

  • Bake in the preheated oven until a sharp knife easily pierces the potato, 50 to 60 minutes. Cool sweet potatoes until easily handled, 10 to 15 minutes.

  • Melt butter in a saucepan over medium heat until solids begin to brown and smell nutty, 5 to 8 minutes.

  • Slice potatoes in half lengthwise and scoop insides into a large bowl. Add browned butter, cream cheese, 1/2 teaspoon salt, cayenne pepper, and black pepper and mash using a potato masher until smooth. Spoon mixture back into the sweet potato skins and top each with 1/4 cup marshmallows. Place sweet potatoes back onto the baking sheet.

  • Bake in the oven until warmed through and marshmallows are toasted, about 10 minutes.

Nutrition Facts

308 calories; protein 4.4g; carbohydrates 34.5g; fat 17.3g; cholesterol 46.1mg; sodium 355mg. Full Nutrition
Advertisement