A delightful twist on the classic twice-baked sweet potatoes, featuring tropical flavors and a touch of sweetness.
Preheat your oven to 400°F.
Preheating ensures even cooking and the right texture for the sweet potatoes.
Wash the sweet potatoes thoroughly and poke them all over with a fork. Rub them with olive oil.
Poking the potatoes allows steam to escape, preventing them from bursting during baking.
Place the prepared sweet potatoes on a baking dish and bake in the oven for about 1 hour, or until tender.
Check doneness by inserting a knife; it should slide in easily.
Let the baked sweet potatoes cool until they are safe to handle.
Cooling makes it easier to handle and scoop out the flesh without burning yourself.
Slice each sweet potato in half lengthwise and scoop out the flesh, leaving a thin shell intact.
Be gentle to avoid tearing the potato skins, as they will be used as containers.
Mash the scooped-out sweet potato flesh in a mixing bowl until smooth.
For a smoother texture, you can use a potato masher or a hand mixer.
Mix in the brown sugar, heavy cream, butter, maple syrup, cinnamon, nutmeg, and vanilla extract until well combined.
Ensure all ingredients are evenly distributed for a consistent flavor.
Fold in the raisins, pecans, and crushed pineapple.
Folding gently prevents the mix-ins from breaking or becoming mushy.
Scoop the mixture back into the sweet potato shells and place them on the baking dish.
Pack the filling firmly but avoid overfilling to prevent spillage during baking.
Bake the filled sweet potatoes in the oven for 15-20 minutes, or until heated through.
This step helps meld the flavors and ensures the filling is warm.
Top the baked sweet potatoes with mini marshmallows and broil until the marshmallows are toasted.
Watch closely while broiling to avoid burning the marshmallows.
Serve the twice-baked tropical sweet potatoes warm and enjoy!
Garnish with a sprinkle of cinnamon or a drizzle of maple syrup for extra flair.
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