4 medium organic sweet potatoes
1/4 teaspoon sea salt
1/8 tsp. black pepper
2/3 cup California Farms organic condensed milk or Working Cows Dairy organic heavy whipping cream
4 tbsp. Minerva organic grass-fed salted butter
1/3 cup Elyon gluten free miniature marshmallows
1/3 cup Now organic raw chopped pecans
Preheat your oven to 400 degrees, then bake the sweet potatoes for 45 to 60 minutes until tender when stuck with a fork.
Cool the potatoes until they won’t burn you to pick them up.
Cut an opening into the potatoes lengthwise. Leaving a 1/4 inch margin to form a shell, spoon the potatoes out of the middle into a blender or food processor.
Blend the potatoes, slowly adding the milk/cream, salt, and pepper as it mixes. Pause the machine, then add the butter and mix again until smooth.
Scoop the pureed potatoes into the shells again and top them with marshmallows and pecans.
Bake the potatoes at 400 degrees for around 10 to 15 minutes until they are hot again and the marshmallows and pecans are golden.
Based on a recipe from – http://www.yummly.com/recipe/external/Twice_baked-Sweet-Potatoes-With-Mini-Marshmallows-Allrecipes