Twice-Baked Sweet Potatoes with Browned Butter and Toasted Marshmallows

01Method

1. 1

   Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Coat each sweet potato with olive oil on all sides and season the outside with sea salt, then lay them out on the prepared baking sheet.

3. 3

   Roast until a sharp knife slides through without resistance, 50 to 60 minutes. Allow the potatoes to cool until they can be handled comfortably, about 10 to 15 minutes.

4. 4

   In a small saucepan over medium heat, cook the butter until the milk solids turn golden brown and the butter gives off a nutty aroma, 5 to 8 minutes.

5. 5

   Cut each potato in half lengthwise and scoop the flesh into a large mixing bowl. Combine with the browned butter, cream cheese, salt, cayenne, and black pepper, then mash until the mixture is smooth and well blended. Spoon the filling back into the potato skins and scatter marshmallows evenly over each half. Return to the baking sheet.

6. 6

   Bake until the filling is heated through and the marshmallows are golden and toasted, about 10 minutes.