Twice Baked Sweet Potato Casserole
4 mediumsweet potatoes
1/2 cheavy cream
1/2 cbutter, softened
1/2 tsppumpkin pie spice
·freshly ground black pepper, to taste
1 cminiature marshmallows
1/2 cbrown sugar
1/2 cpecans, chopped
How to Make Twice Baked Sweet Potato Casserole
- 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. Let rest until cool enough to handle.
- Handling the potatoes with a pot holder, slice each in half lengthwise and scoop out the flesh into the bowl of a food processor. To the food processor add the heavy cream, butter, pumpkin pie spice and salt and pepper. Process until potatoes are silky smooth.
- Place sweet potato mixture into a 2-quart casserole dish. Sprinkle brown sugar and pecans on top. Bake at 400 degrees for about 15 minutes. Add marshmallows to top and broil for 5 minutes until marshmallows are browned. Serve warm.