This potato was truly HEAVENLY!
For those times when you are really craving sweet potato casserole, but don't feel like going to all the trouble of making it or if you only need a few servings, this is the recipe you need to have on hand. I was looking for Texas Roadhouse's recipe for loaded sweet potatoes, which I found, but theirs calls for honey. I am sure it is yummy too, but I decided to go with this version instead.
This was the first time I tried sweet potatoes with a marshmallow topping and it won't be the last. The ooey, gooey, toasty, vanilla-y, melty topping added a perfect touch mixed with the buttery, brown sugar, caramel sauce . . . oh man . . . I'm telling you that you need to make this. If you are not sure if you like sweet potatoes, now is the time to be converted. Perfect timing with Thanksgiving just around the corner.
Loaded Sweet Potato
1 small/med sweet potato
1 Tbl. melted butter
1 Tbl. packed brown sugar
1/4 tsp. vanilla extract
a dash of cinnamon
Preheat oven to 400 degrees. Rinse and dry sweet potato. Prick several times with a fork and then wrap in foil. Place in oven and bake 45 minutes - 1 hour or until you can slightly squeeze it with your oven mitt and it is soft. It will depend on the size of your sweet potato. Meanwhile, mix together melted butter, brown sugar, vanilla and cinnamon; set aside. Remove potato from oven and carefully remove foil. Slice in half, lengthwise. Mash inside slightly, using a fork. Stuff with a handful of marshmallows. Pour butter mixture over the top of marshmallows and then add another handful of marshmallows. Turn oven to broil and lightly toast until marshmallows are golden. Remove from oven and allow to cool a bit before eating.
Jenn's Notes: I made a little extra caramel sauce, because my sweet potato was pretty big. Don't skimp on the marshmallows, the more the merrier! Next time, I think I will add some chopped pecans to the caramel sauce for an added crunch. This was amazing.