Delicious Twice-Baked Sweet Potatoes with Brown Butter and Toasted Marshmallows

Ingredients

• 1 tablespoon olive oil
• 4 sweet potatoes
• sea salt to taste
• 0.25 cup unsalted butter
• 1 (8 ounce) package cream cheese, softened
• 0.5 teaspoon salt
• 1 pinch cayenne pepper, or more to taste
• ground black pepper to taste
• 1 cup mini marshmallows

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper for easy cleanup.
2. Rub olive oil evenly over the outside of each sweet potato and sprinkle generously with sea salt. Place the prepared sweet potatoes on the baking sheet.
3. Bake in the preheated oven until a sharp knife can easily pierce the potato, approximately 50 to 60 minutes. Let the baked sweet potatoes cool until they are easy to handle, about 10 to 15 minutes.
4. Melt butter in a saucepan over medium heat, cooking until the milk solids begin to brown and a nutty aroma fills the air, usually 5 to 8 minutes.
5. Carefully slice the potatoes in half lengthwise and scoop out the insides into a large mixing bowl. Add the browned butter, cream cheese, 1/2 teaspoon of salt, cayenne pepper, and black pepper. Mash everything together using a potato masher until smooth and creamy. Spoon the mixture back into the sweet potato skins, then top each with 1/4 cup of marshmallows. Return the filled sweet potatoes to the baking sheet.
6. Bake in the oven until the sweet potatoes are warmed through and the marshmallows are perfectly toasted, about 10 minutes.

Nutrition

• Calories: 308 kcal
• Fat Content: 17 g
• Fiber Content: 4 g
• Sugar Content: 10 g
• Sodium Content: 355 mg
• Protein Content: 4 g
• Cholesterol Content: 46 mg
• Carbohydrate Content: 35 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g