Description
A delicious and fluffy baked sweet potato recipe enhanced with cinnamon and butter, perfect for a comforting side dish.
Ingredients
- 2 large sweet potatoes (about 1 pound each)
- 4 tablespoons unsalted butter, softened
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup chopped pecans (optional)
- 1/4 cup mini marshmallows (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and pierce them several times with a fork.
- Place the sweet potatoes on a baking sheet lined with foil or parchment paper. Bake for 45-60 minutes, or until they are tender and easily pierced with a fork.
- Once baked, remove the sweet potatoes from the oven and let them cool for about 10 minutes.
- Carefully slice each sweet potato open lengthwise and scoop out the flesh into a mixing bowl, leaving the skins intact.
- Add the softened butter, brown sugar, cinnamon, vanilla extract, and salt to the sweet potato flesh. Mash everything together until smooth and fluffy.
- If desired, fold in chopped pecans for added crunch.
- Spoon the fluffy mixture back into the sweet potato skins. Top with mini marshmallows if using.
- Return the stuffed sweet potatoes to the oven and bake for an additional 10 minutes, or until the marshmallows are golden brown.
- Serve warm and enjoy!
Notes
- For a healthier option, substitute the brown sugar with maple syrup or honey.
- Try adding a pinch of nutmeg or ginger for an extra layer of flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sweet potato
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg