• Ingredients: 29
  • Serves: 8

Twice-baked sweet potatoes with medium sweet potatoes , scrubbed and halved lengthwise, buttermilk, milk, or as needed, butter, salt, freshly ground black pepper, miniature marshmallows for garnish.


  • 4 medium sweet potatoes , scrubbed and halved lengthwise
  • 1/3 cup buttermilk
  • 1/3 cup milk, or as needed
  • 4 tbsps. butter
  • 1/4 tsp. salt
  • Freshly ground black pepper
  • 1/2 cup miniature marshmallows for garnish



  • 8 large escarole leaves, torn into 1-inch pcs.
  • 1 cup very thinly sliced red onion
  • 1 cup very thinly sliced white onion
  • 3/4 cup thinly sliced peeled Japanese cucumber or half-rounds of peeled English hothouse cucumber
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow bell pepper

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Place potatoes cut side down on a foil- or parchment-lined baking sheet. Bake until fork-tender, about 30 minutes.
  2. Step 2 Holding a potato half with a pot holder, scoop potato flesh into a blender or food processor, leaving a 1/4-inch shell.
  3. Step 3 With motor running, gradually add both milks to potatoes. Add butter, then process, adding a little more milk if necessary, until potatoes are silky smooth.

    For this step you will need

  4. Step 4 Spoon puree back into potato shells. Sprinkle marshmallows over potatoes. Place on baking sheet and bake until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.

    For this step you will need

Nutrition information

Calories 159 Carbohydrates 24 g (8%)
Fat 6 g (10%) Protein 3 g (5%)
Saturated Fat 4 g (20%) Sodium 151 mg (6%)
Polyunsaturated Fat 0 g Fiber 3 g (14%)
Monounsaturated Fat 2 g Cholesterol 17 mg (6%)