Ingredients: • 6 small sweet potatoes
• 6 tablespoons butter, softened
• 2 tablespoons half-and-half
• 2 tablespoons brown sugar
• 1 teaspoon pumpkin pie spice
• Pinch of salt
• 1/3 cup sweetened dried cranberries
• 3/4 cup miniature marshmallows
• Six 4-inch squares white paper, optional
• 6 toothpicks, optional
Pierce the potatoes all over with a fork. Place in a single layer in microwave.
Microwave for 5 minutes on High. Turn potatoes over and cook an additional minute
at a time until softened, if necessary.
When the potatoes are cool enough to handle, cut off the top one third of the
potato. Scoop out the flesh into a large mixing bowl, leaving a 1/4-inch-thick
shell. Place the shells on a baking sheet and set aside.
Add the butter, half-and-half, brown sugar, pumpkin pie spice, and salt to
sweet potato pulp. With a potato masher, mash the potatoes until smooth. Stir
in the Craisins, and then spoon the mixture back into the skins. Cover and refrigerate
until 30 minutes before serving time.
Meanwhile, children can decorate white paper sails. Cut 2 slits for toothpick
mast near the bottom center of each sail. Thread toothpick through slits in
sail. Set aside.
Preheat the oven to 350ºF. Arrange marshmallows over top of potatoes and
bake, uncovered, for 10 to 15 minutes or until the marshmallows are golden and
the potatoes are hot. Place potatoes on serving platter and insert a sail into
each potato, is using. Makes 6 servings