©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Toasted Marshmallow Stuffed Sweet Potato

I made this potato for Miss V to go along with her chicken fingers.  I am usually a stickler and everyone must eat the same thing at dinner.  I am not a short order cook and this is not a restaurant.  Tonight I knew the Spicy Chorizo pocket would be way to spicy for her so she had some nuggets and sweet potato.

How to make stuffed potatoes:

Bake 4 russet or sweet potatoes, 10 fingerlings or 12 new potatoes at 400 degrees F until tender, 1 hour for russets, 50 minutes for sweet potatoes and 30 minutes for fingerlings and new potatoes. Split open, fluff with a fork and stuff as desired.

Top baked sweet potatoes with butter, mini marshmallows and cinnamon sugar. Broil until golden.

Miss V said it was REALLY GOOD!

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