This no-fuss recipe nods to classic sweet potato casserole and adds a festive touch to any Thanksgiving table.
If youre feeding it to a crowd, it easily doubles.
Line a large baking sheet with foil.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Pierce sweet potatoes all over with a fork, then coat with cooking spray.
Place on the prepared baking sheet.
Bake until a paring knife inserted into the center meets no resistance, about 45 minutes.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Transfer to a plate and refrigerate, uncovered, until mostly cooled and slightly firm, about 45 minutes.
Meanwhile, melt 2 tablespoons butter in a medium saucepan over medium heat.
Remove pan from heat and set aside to cool slightly.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Cut sweet potatoes in half lengthwise.
Carefully scrape out cooked potato flesh, leaving shells with 14 inch of flesh intact.
Add flesh to the saucepan with the pecans.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Arrange the potato skins, cut-sides up, on the baking sheet.
Bake until the edges and outer skins are slightly crispy, about 10 minutes.
(You should have about 112 cups.)
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Spoon about 14 cup sweet potato mixture into each baked potato skin; gently spread in an even layer.
Top the sweet potatoes with 23 cup miniature marshmallows, gently pressing them into the sweet potato mixture.
Bake at 375F until marshmallows are browned, about 12 minutes.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
