Wednesday, September 30, 2015

Stuffed Sweet Potatoes

Oh my gosh you guys.
So. As of late, if you invite me to your apartment, there's about a 87% chance that I'll end up a) sleeping, b) studying, c) cooking, or, in the case of my best friend's apartment this weekend, d) all three. Yeah. I'm a lot of fun.

Yes, this is going into the potatoes.
While these might not sound like ideal weekend plans or make me seem like the most fun friend to have around, sometimes it results in fantastic things like these sweet potatoes.

Um, yeah. I'm in love with them. Basically, it's fall now, so you can brace yourself for too many a lot of sweet potato recipes up in here. They smell and taste like Thanksgiving to me, and I love them.

Best friends that cook together stay together.
Stuffed Sweet Potatoes
2 sweet potatoes
4 tbsp butter, softened
2 tbsp brown sugar
3 tsp cinnamon
1 tbsp maple syrup
1/4 cup pecans, chopped (or at least broken up)

  1. Poke holes into the potatoes with a fork, then bake at 400 degrees for 45 minutes to an hour (depending on how big they are).
  2. Allow the potatoes to cool slightly until they are still warm but you can handle them.
  3. Slice each potato down the middle, but not all the way through. You want to keep the "shells" intact.
  4. Scoop out the "meat" of each potato into a bowl, mash with a fork.
  5. Add half the butter, all of the maple syrup and 2 tsps of the cinnamon. Mash together.
  6. Carefully spoon the potato mixture back into the little potato shells.
  7. Melt the remaining butter and combine with the brown sugar and remaining cinnamon. Add mixture to each potato.
  8. Top with as many marshmallows as your heart desires.
  9. Turn on the broiler and put the potatoes back into the oven until the marshmallows get nicely browned. This takes about a minute, but it goes quickly, so you should just turn the oven light on and watch it happen.

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