This month's What's Baking is being hosted by Eva at Eva Bakes. There couldn't be a more fitting October theme than pumpkins and/or sweet potatoes. I was really excited about this theme becuase I have a slight addiction to sweet potatoes.
If you haven't noticed already, I normally end up baking a sweet each month for What's Baking, but this month I decided to use the sweet potato theme and bake a side dish. Jr loves sweet potato casserole, so I decided to do a switch up on that casserole and make Twice Baked Sweet Potatoes.
These were really great, and what I especially like about them is that it's easier to make exactly what you need and in individual portions. Also, you can taylor them to individual tastes like we did (some with and some without marshmallows). These are great for a weeknight, but would be a great side dish for Thanksgiving as well.
Be sure to head on over to Eva Bakes to look for this month's roundup which is sure to have a lot of inspiration for the upcoming holidays!
Here is what you'll need:
- 3 medium sweet potatoes
- 1 Tbsp butter, melted
- 2 Tbsp brown sugar, divided
- 2 tsp real maple syrup
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp sea salt
- Marshmallows, optional
Cook Sweet potatoes by either baking them or microwaving them until
Split sweet potatoes in half, scoop out insides of potatoes, leaving skins intact, and place in a bowl. Set sweet potato skins to the side.
Add butter, 1 Tbsp brown sugar, maple syrup and seasonings to the bowl with the sweet potato flesh. Combine well. Scoop mixture into the reserved potato skins. Sprinkle tops with remaining brown sugar. Place on a baking sheet and place the baking sheet in the oven. Bake for 15 minutes.
Cut marshmallows in half if you are using regular size ones (you don't need to do this if using mini marshmallows). Remove baking sheet with sweet potatoes from the oven. Place marshmallows on top of each sweet potato (2-3 marshmallow halves per potato depending on the size of your potatoes). Place potatoes back in the oven and bake another 10 minutes, or until browned.
Source: Inspired by Guy Fieri