4 medium sweet potatoes
½ cup marshmallow crème
2 tablespoons brown sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
1 cup dried cranberries, divided
1 cup sliced almonds, divided
1. Preheat oven to 350˚.
2. Prick potatoes with a fork. Wrap each in aluminum foil, and bake for 1 hour or until tender. Halve potatoes lengthwise, and set aside until cool enough to handle.
3. Scoop out flesh of potato halves, leaving a ¼-inch border. In a large bowl, beat potato flesh, marshmallow crème, sugar, vanilla, cinnamon, cloves, and nutmeg at medium speed with a mixer until very smooth. Stir in ½ cup each cranberries and almonds. Spoon filling evenly into potato shells. Top potato filling with remaining almonds and cranberries.
4. Bake potatoes for 15 minutes or until hot.
These Twice-Baked Sweet Potatoes, topped with dried cranberries and sliced almonds, perfectly capture the iconic flavors of Thanksgiving.