• 8servings
  • 30minutes
  • 265calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsD, E
MineralsCalcium, Potassium

Ingredients Jump to Instructions ↓

  1. 4 large sweet potatoes

  2. 1/2 cup hot caramel ice cream topping

  3. 2 tablespoons butter

  4. 1-1/2 cups miniature marshmallows

  5. 1/2 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender, turning once.

  2. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with caramel topping and butter. Spoon into potato shells.

  3. Place on baking sheets; sprinkle with marshmallows and pecans. Broil 3-4 in. from the heat for 2-3 minutes or until marshmallows are golden brown. Yield: 8 servings.


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