Yummy, yummy, yummy! Here's
a show piece with the taste to back it up.
Twice Baked Yams
- 3 pounds small sweet potatoes, unpeeled
- 1/2 cup golden raisins
- 1 tablespoon packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1 (8 ounce) can crushed pineapple, drained
- 1 teaspoon vanilla extract
- 2 tablespoons chopped pecans
- 1 cup miniature marshmallows
- Preheat oven to 400°F (205°C).
- Place potatoes on a baking sheet and cook
for 1 hour or until tender. Cool for 15 minutes.
- Cut a thin slice off the top of each potato.
Carefully scoop pulp into a bowl, leaving shells intact.
- Mash pulp; stir in raisins, brown sugar,
cinnamon, pineapple and vanilla.
- Spoon mixture into the shells and sprinkle
with pecans and marshmallows.
- Bake at 350°F (175°C) for 15 minutes
or until thoroughly heated.
Makes 8 servings.
Created by Louisiana Sweet Potato Commission
spokesperson, Holly Clegg.
Recipe and photograph provided
courtesy of Lousiana Sweet Potato Commission.
