Twice-Baked Sweet Potatoes With Mini Marshmallows

01Method

1. 1

   Position the oven rack in the lower third and preheat to 400°F. Arrange the sweet potatoes on a foil- or parchment-lined baking sheet and roast until a fork slides in easily, 45–60 minutes. Allow to cool enough to handle.

2. 2

   Using a potholder to hold each potato, cut them in half lengthwise. Scoop out most of the flesh into a blender or food processor, leaving a thin border to keep the skins intact. Add the salt and pepper to the flesh and blend until smooth. With the machine running, pour in both milks through the feed tube. Add the butter, then continue processing until the mixture is completely smooth and creamy. (At this point, the purée and shells can be cooled and stored in an airtight container in the refrigerator for up to 2 days.)

3. 3

   Bring everything back to room temperature before continuing. Spoon the purée into the potato shells and, just before baking, press the mini marshmallows evenly over the tops.

4. 4

   Bake at 400°F until the filling is heated through and the marshmallows turn golden brown, about 10–12 minutes.