The Cookbook

Stuffed Baked Sweet Potatoes

4 medium sweet potatoes
1/4 cup milk or half and half
1/4 cup butter or margarine
2 tablespoons packed brown sugar
1/2 package chopped pecans
1 cup marshmallows (optional)
2 tablespoons butter or margarine (optional)

Heat oven to 400° F. Pierce potatoes with fork; place on backing sheet. Bake 50 minutes or until tender. Reduce oven temperature to 350° F. Cut potatoes lengthwise, slice off top of each potato. Scoop out centers, leaving 1/8-inch thick shell. In medium bowl, mash potato pulp. Add milk, butter, and sugar, and beat until fluffy. Spoon into shells. Place shells in large shallow baking pans. Bake at 350° F for 10 minutes, or until heated through. With 2 to 3 minutes baking left, melt marshmallows and butter over medium heat in saucepan. Stir until melted. Remove potatoes from oven. Sprinkle pecans on top of potatoes.

(Optional) Drizzle marshmallow liquid over potatoes and pecans. Let cool.

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