How To Make Marshmallow Fluff Sweet Potato
Baked sweet potato is decorated with pumpkin brittle and chocolate chips then topped with marshmallow fluff to create an exciting yet simple dessert.
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Thoroughly clean and dry potatoes. Slice in half lengthwise. Spray potatoes liberally with cooking spray season with salt. Place potatoes cut side down on prepared baking sheet.
Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
Spoon the flesh out of the potato leaving a ¼ inch border of potato in the skin. Place flesh in a bowl and set the skin aside.
To the bowl with the scooped out potato, add maple syrup or cinnamon butter and stir until smooth. Spoon seasoned potato back into the skins.
Top with peanut brittle, drizzle with warm marshmallow fluff, and garnish with chocolate chips, to taste.
- Calories: 90.11kcal
- Fat: 0.85g
- Saturated Fat: 0.06g
- Monounsaturated Fat: 0.52g
- Polyunsaturated Fat: 0.24g
- Carbohydrates: 20.00g
- Fiber: 1.95g
- Sugar: 8.76g
- Protein: 1.03g
- Sodium: 176.82mg
- Calcium: 29.79mg
- Potassium: 240.28mg
- Iron: 0.41mg
- Vitamin A: 460.85µg
- Vitamin C: 1.56mg
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