Twice-Baked Sweet Potato

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 whole Large Sweet Potatoes, Washed And Dried
• 3 Tablespoons Sweet Cream Butter, Melted
• ⅛ teaspoons Nutmeg
• ½ teaspoons Cinnamon
• 2 Tablespoons Pure Honey
• 2 pinches Allspice
• ⅛ teaspoons Pure Almond Extract
• 2 Tablespoons Crushed Almonds Pieces
• ½ cups Mini Marshmallows

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C). Pierce each washed and dried sweet potato several times with a fork and place them directly on the oven rack or a baking sheet.

2. Bake for 25 minutes, until the potatoes are tender when pierced with a knife. Let them cool for 5 minutes.

3. Cut each potato in half lengthwise. Scoop the flesh into a bowl, leaving a thin shell on each half.

4. Add the melted butter, nutmeg, cinnamon, allspice, honey and almond extract to the potato flesh. Mash until smooth.

5. Spoon the mixture back into the potato shells, mounding it slightly.

6. Sprinkle the crushed almonds and mini marshmallows over the tops.

7. Bake for 5 to 10 minutes, until the marshmallows are puffed and lightly golden. Serve warm.