Twice Baked Sweet Potatoes With Mini Marshmallows

Total Time: 1 hr 30 mins Preparation Time: 1 hr 20 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 4 medium sweet potatoes, pricked with a fork (about 2 lbs)
• 1/4 teaspoon salt
• fresh ground black pepper, to taste
• 1/3 cup buttermilk
• 1/3 cup milk
• 4 tablespoons butter
• 1/2 cup mini marshmallows, garnish

Recipe

• 1 adjust oven rack to low position and heat oven to 400°f.
• 2 place potatoes on a baking sheet lined with parchment paper or foil.
• 3 bake until fork tender, about 45 to 60 minutes.
• 4 let cool slightly.
• 5 handling the potatoes with a potholder, slice each in half lengthwise and scoop potato flesh into a blender or food processor-- for an especially silky texture, use the blender-- leaving a 1/4-inch border of flesh to support the potato skin.
• 6 puree scooped-out flesh, along with salt and pepper, until smooth.
• 7 with machine motor running, gradually add both milks through feeder tube.
• 8 stop machine, add butter, then process until potatoes are silky smooth.
• 9 (puree and potato shells can be cooled, then refrigerated in an airtight container, up to 2 days. return to room temperature before proceeding.) spoon puree back into each shell.
• 10 just before baking, press marshmallows into potatoes.
• 11 bake at 400°f until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.