Twice Baked Yams

Kitchen Tested
  • Yield 8 servings

Here's a show piece with the taste and nutrition to back it up.


3 pounds small, unpeeled sweet potatoes
1/2 cup golden raisins
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1 (8-ounce) can crushed pineapple in own juice, drained
1 teaspoon vanilla extract
2 tablespoons chopped pecans
1 cup miniature marshmallows


  1. Preheat oven to 400F.
  2. Place the potatoes on a baking sheet. Cook for 1 hour or until tender. Let cool 15 minutes.
  3. Cut a thin slice off the top of each potato; carefully scoop pulp into a bowl, leaving shell intact. Mash pulp; stir in raisins, brown sugar, cinnamon, pineapple and vanilla. Spoon into shells; sprinkle with pecans and marshmallows. Bake at 350F for 15 minutes or until thoroughly heated.



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