Based on the traditional sweet potato casserole, this version returns the mixture to the potato skin, creating a stuffed potato. These can be served as either a side dish or a dessert.
The marshmallow topping is a bit of an unexpected addition but surprisingly complements this savory dish quite well without being overpoweringly sweet. Browning the marshmallows gives them a caramelized flavor.
Although traditionally being related to American Thanksgiving, it is perfect for eating all year round, especially while camping! They are a great individual portion making serving evenly easy.
Stuffed Sweet Potato Recipe
- 4 small sweet potatoes
- 1/4 cup brown sugar
- 2 tablespoons salted butter
- 1/4 cup orange juice
- 1/2 teaspoon ground cinnamon
- 5 ounces mini marshmallows
- Dutch oven or camp oven
- Bake or roast the sweet potatoes until cooked through, about 30 minutes at 350 degrees F (180 degrees C). They may also be wrapped in foil and placed in the coals.
- When the sweet potatoes are cool enough to touch, slice in half longways and scoop out the center, leaving enough potato and skin that it still holds its shape.
- In a bowl combine the sweet potato center, brown sugar, butter, orange juice, and cinnamon, then combine well. Taste and adjust the taste with additional sugar, orange juice, cinnamon, or salt.
- Return the stuffing to the sweet potato then top with the marshmallows.
- To finish the marshmallows on top they need to be browned. Place in a Dutch oven and place charcoal only on top to create a broiler effect. Other Options: Use a chef’s torch or similar gas flame to brown the top. Use a camp oven to brown or broil the stuffed sweet potatoes, this will vary based on the style and functionality of the camp oven being used.
- When browned, serve immediately as the marshmallows can dissolve and become soggy.
Grilled Side Dish
Grilled Side Dish