Jamaican Jerk Twice Baked Sweet Potatoes
Spiceology
8
15 minutes
90 minutes
Modern American
Appetizers/Snacks
Sweet potato gets the full chef treatment here — baked until tender then scooped mashed with cream cheese and Spiceology Jamaican Jerk Rub and baked again under a cloud of toasted marshmallows. The jerk blend brings warm spice and a subtle heat that makes these feel more interesting than your average holiday side. The rum is optional. The second helping is not.
Ingredients
- 4 large sweet potatoes
- 4 ounces cream cheese, room temperature
- 2 1/2 tablespoons Spiceology Jamaican Jerk Rub
- 1 tablespoon dark spiced rum (optional)
- 1 teaspoon salt
- 2-3 cups miniature marshmallows
- 3 tablespoons chopped pecans
Directions
Preheat oven to 375°F. Place a piece of aluminum foil on the second oven rack. Pierce sweet potatoes all over with a fork and place on the oven rack above the aluminum foil. Bake 60 minutes, or until the potatoes are fork-tender. Remove from the oven and allow to cool for 5-10 minutes.
Slice the sweet potatoes in half lengthwise. Scoop flesh into a medium bowl leaving 1/2 inch all around. Place sweet potato skins on a rimmed baking dish.
- To the flesh, add cream cheese, Jamaican Jerk Rub, rum and salt. Mix well to combine, mashing any large chunks. Divide mixture between the 8 potato skins. Top with marshmallows and pecans. Return to oven and bake until the marshmallows begin to brown, about 8-10 minutes.
- Remove and serve immediately.
Recipe Products
Blend