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recipe image Twice-Baked Sweet Potato 'Casseroles'

Twice-Baked Sweet Potato 'Casseroles'

Our grown-up version of the sweet potato casserole recipe has sugar and spice and all things nice like Country Crock Plant Butter, coconut milk, cranberries and pecans. We scoop the mixture back into the sweet potato shells for easy serving. We added marshmallows, both inside and out, to make this appealing to kids and your inner child.

Our grown-up version of the sweet potato casserole recipe has sugar and spice and all things nice like Country Crock Plant Butter, coconut milk, cranberries and pecans. We scoop the mixture back into the sweet potato shells for easy serving. We added marshmallows, both inside and out, to make this appealing to kids and your inner child.

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  • Preparation timePrep time25 min
  • Cooking timeCooking time10 min
  • ServingsPortions4

Ingredients

  • 4 medium sweet potatoes or yams, (about 10 to 12 ounces each) cooked until just tender and cooled slightly
  • 1/2 cup coconut milk
  • 1/4 cup Country Crock® Plant Butter Sticks with Avocado Oil avocado sticks
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg (optional)
  • 1/2 cup chopped dried cranberries
  • 1/2 cup chopped pecans
  • 2/3 cup vegan mini marshmallows
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Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Preheat oven to 425°. Slice potatoes in half lengthwise. Scoop out pulp leaving about a 1/4 inch shell. Reserve potato skins and pulp.
      2. Combine potato pulp with coconut milk, Country Crock Plant Butter, salt, cinnamon, ginger and nutmeg. Beat with electric mixture or wire whisk until smooth.
      3. Stir in 1/3 cup cranberries, 1/3 cup pecans and 1/3 cup mini marshmallows. Spoon pulp mixture into potato skins and arrange on baking sheet.
      4. Bake 10 minutes or until heated through. Remove from oven and top with reserved cranberries, pecans and mini marshmallows. Bake 1 to 2 minutes until marshmallows are puffed and golden. Watch carefully so marshmallows don't burn.

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