Candied Sweet Potato Skins takes sweet potatoes to a new level. I’m excited to share this recipe with you. This dish is a perfect balance of taste and nutrition. Sweet potatoes are a versatile and nutritious root vegetable that can transform any meal into a flavorful dish. Sweet potatoes are packed with essential vitamins and minerals and boast numerous health benefits that make them a valuable addition to your diet.
Health Benefits of Sweet Potatoes
Before we dive into the recipe, let’s explore some of the remarkable health benefits of sweet potatoes:
Rich in Nutrients
Sweet potatoes are an excellent source of vitamins A, C, and B6, as well as manganese, potassium, and dietary fiber. Vitamin A, in particular, supports healthy vision, immune function, and skin health.
Antioxidant Powerhouse
These vibrant tubers are loaded with antioxidants, including beta-carotene, which helps combat oxidative stress and reduces the risk of chronic diseases.
Supports Digestive Health
The high fiber content in sweet potatoes promotes healthy digestion, prevents constipation, and supports a healthy gut microbiome.
Regulates Blood Sugar
Sweet potatoes have a low glycemic index, making them a suitable option for people with diabetes. They help regulate blood sugar levels and provide a steady source of energy.
Anti-inflammatory Properties
Sweet potatoes contain compounds like choline and anthocyanins that help reduce inflammation and support overall health.
METHOD
Step 1: Preheat Your Oven
Preheat your oven to 400°F (200°C). This high temperature will help the sweet potatoes bake evenly and become tender.
Step 2: Prepare the Sweet Potatoes
Start by thoroughly washing the sweet potatoes under cold water. Removing any dirt from the skin is important, as the sweet potatoes will be baked with the skins on. Once clean, use a fork to pierce the sweet potatoes all over. This allows steam to escape during baking, preventing them from bursting in the oven.
Step 3: Wrap and Bake
Next, wrap each sweet potato in aluminum foil. Place the foil-wrapped sweet potatoes on a cookie sheet or baking tray, ensuring they are spaced out evenly.
Bake in the preheated oven for about 1 hour, or until they are fork-tender. To check for doneness, insert a fork into the thickest part of the potato; it should slide in easily. Once baked, remove them from the oven and allow them to cool until they are safe to handle.
Step 4: Hollow Out the Sweet Potatoes
Once the sweet potatoes have cooled enough to handle, carefully cut each one in half lengthwise. Using a spoon, gently scoop out the centers of the sweet potatoes, leaving about 1/4 inch of flesh around the skin to maintain the structure. Set aside the scooped-out sweet potato flesh in a separate bowl—you can use this to make delicious Mashed Sweet Potatoes later.
You should now have 6 hollowed-out sweet potato halves ready for filling.
Step 5: Prepare the Filling
In a small bowl, mix together the brown sugar, cinnamon, and chopped pecans. This combination adds a warm, sweet, and slightly crunchy filling that complements the natural sweetness of the sweet potatoe.
Step 6: Fill and Bake Again
Arrange the hollowed-out sweet potato halves in a greased baking sheet, cookie sheet, or cast-iron skillet. Evenly distribute the brown sugar, cinnamon, and pecan mixture into the hollowed centers of each potato skin.
Reduce the oven temperature to 350°F (175°C), and bake the sweet potato halves for 10-15 minutes. During this time, the pecans will toast, and the brown sugar and cinnamon will caramelize, adding richness to the filling.
Step 7: Top with Marshmallows
Once the sweet potatoes are fragrant and the filling has darkened in color, remove them from the oven. Now, sprinkle a generous layer of mini marshmallows over each filled sweet potato half.
Return the tray to the oven and bake for another 5-10 minutes, or until the marshmallows are golden brown and slightly gooey. Keep an eye on them during this step, as marshmallows can brown quickly.
Step 8: Cool and Serve
After the marshmallows have reached your desired level of toasty perfection, remove the sweet potatoes from the oven. Allow them to cool for 3-5 minutes before serving. This brief cooling period will help the flavors meld and make them easier to handle.
Serve these twice-baked sweet potatoes as a show-stopping side dish or a sweet treat that’s perfect for any occasion. Enjoy the contrast of textures and flavors in each bite—from the crispy skins and toasted marshmallows to the warm, spiced filling.
Pro Tip: The reserved sweet potato centers can be mashed with a tablespoon of refined coconut oil, a pinch of nutritional yeast, and a dash of salt for a creamy side dish that complements the sweetness of these twice-baked potatoes.
Buen Provecho!
If you like this recipe try my Caramel Pecan Pie Bars.
Candied Sweet Potato Skins
Description
This sweet potato recipe is my version of my favorite sweet potato casseroles all mashed up into one. The sweet potatoes are baked, the centers are removed to make room for crunchy pecan pieces, brown sugar, and cinnamon, then finished off with toasted marshmallows.
Ingredients
Instructions
-
Preheat Oven to 400 Degrees.
-
Prepare sweet potatoes. Wash them thoroughly. Pierce the sweet potatoes all over with a fork.
-
Wrap the sweet potatoes in foil.
-
Place on a cookie sheet and bake in the oven for an hour or until they are fork-tender. Remove from oven and allow to cool until you can handle them.
-
Once the sweet potatoes have cooled, cut the sweet potatoes in half.
-
Now, you'll use a spoon to hollow out the centers. Leave about 1/4" of sweet potato around the skin. Repeat for each potato. When you're finished you should have 6 halves. Reserve the insides of the sweet potatoes to make "Buttery Mashed Sweet Potatoes".
-
Arrange halves in a greased sheet pan, cookie sheet, or cast-iron skillet.
-
Mix brown sugar, cinnamon, and pecans together in a bowl. Sprinkle the mixture evenly inside the skins.
-
Now, place the skins with the cinnamon, sugar and pecan mixture in the oven to bake at 350 degress for 10-15 minutes, until the pecans look toasted and the brown sugar and cinnamon have darkened in color.
-
Remove from the oven and top with the mini marshmallows. Place back in the oven until the marshmallows are golden brown. Approximately 5-10 minutes.
-
Remove from the oven and allow to cool 3-5 minutes. Then, they are ready to eat!
Note
Bake the sweet potatoes in advance for a little shortcut in preparation a day or two before you plan on serving your dish.
Reserve the insides of the sweet potatoes to make my rich "buttery" mashed sweet potatoes. They make for an excellent side dish.
