Name: Twice-Baked Sweet Potatoes
Yield: Makes 8 servings
Ingredients: 4 medium sweet potatoes (about 2 pounds), scrubbed and halved lengthwise; 1/3 cup buttermilk; 1/3 cup milk, or as needed; 4 tablespoons (1/2 stick) butter; 1/4 teaspoon salt; Freshly ground black pepper; 1/2 cup miniature marshmallows for garnish

A variation on twice-baked potatoes, these are an eye-catching takeoff on a sweet potato casserole. The sweet potato flesh is pureed with butter and milk, returned to the hollowed-out shells, and topped with mini marshmallows before a final baking.

You can puree the potatoes in a blender or a food processor; use the blender for an especially silky texture.

Recipe notes

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