Twice Baked Sweet Potatoes

Recipes from Our Parishioners, Past and Present

Who: St. Mary of the Assumption Church
Cost: $17 includes shipping
Details: hard-backed, 3-ring bound
Pages of recipes: 158
Send checks to: Judith Wagner,
St. Mary of the Assumption Church,
112 W. Embarrass St., P.O. Box 68, Sainte Marie, IL 62459
or call 618-455-3155

Twice Baked Sweet Potatoes


  • 4 med. sweet potatoes scrubbed
  • 1/2 c. heavy cream
  • 1/2 c. butter softened
  • 1/4 tsp. Pumpkin Pie spice
  • 1/4 tsp. salt
  • pepper to taste
  • 1 c. miniature marshmallows
  • 1/2 c. Brown sugar
  • 1/2 c. Pecans chopped


  • Preheat oven to 400 degrees.
  • Place potatoes on a baking sheet lined with parchment paper or foil.
  • Bake until fork tender, about 45-60 minutes.
  • Slice hot potatoes in half lengthwise and scoop out flesh into bowl of a food processor leaving a ¼ inch rim.
  • To the food processor, add cream, butter, pumpkin pie spice, salt and pepper.
  • Process until potatoes are smooth.
  • Spray a baking sheet with non-stick spray.
  • Place sweet potatoes on baking sheet and add a few marshmallows to each shell.
  • Spoon mixture back into each shell, sprinkle brown sugar and pecans on top.
  • Bake at 400 degrees until potatoes are hot, about 10-12 minutes.