This is a recipe inspired by some of my favorite flavors and one of my favorite ways to prepare regular potatoes - twice baked. Since the sweet potato packs the biggest nutritional punch for your money in the produce department, this is another great way to get them into your meal rotation. It does take some planning ahead, since they take a while, but they are well worth it.
4 small to mid-sized sweet potatoes
1/2 a stick of butter (4 Tbsp.), sliced
1 tsp. ground cinnamon
3 Tbsp. brown sugar
1/2 tsp. salt
miniature marshmallows
Wash and poke potatoes with a fork to pierce the skin. Either bake in the oven for 45-60 minutes or microwave until cooked through (I have a potatoes setting on mine, but it's about 15 minutes). Remove and slice off the top of each and scoop out most of the innards, leaving a boat (with about 1/4 inch of the flesh so your skins don't fall apart). Place scooped out potato into a mixing bowl with butter, cinnamon, brown sugar, and salt. Mash well so ingredients are well mixed and butter is melted. Scoop back into potato boats (it will be heaping full). Carefully press marshmallows into the top of the refilled potatoes and bake in a 350 degree oven for 30 minutes, or until marshmallows are browned and form a delicious, gooey crust on top. Dig in and eat!
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