Recipe Twice-Baked Sweet Potatoes With Mini Marshmallows (Thanksgiving)

Required Ingredients:

• 4 medium sweet potatoes
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• 1/3 cup buttermilk
• 1/3 cup milk
• 4 tablespoons butter
• 1/2 cup miniature marshmallows

Preparing/Cooking:

• Adjust oven rack to low position and heat oven to 400 degrees.
• Place potatoes on a baking sheet lined with parchment paper or foil.
• Bake until fork tender, about 45 to 60 minutes.
• Let cool slightly.
• 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 14-inch border of flesh to support the potato skin.
• Puree scooped-out flesh, along with salt and pepper, until smooth.
• With machine motor running, gradually add both milks through feeder tube.
• Stop machine, add butter, then process until potatoes are silky smooth.
• (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.
• Just before baking, press marshmallows into potatoes.
• Bake at 400 degrees until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.

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