This Blooming Sweet Potato is a fun, delicious side dish! Serve the baked sweet potatoes with marshmallow cream dip.
We went to a restaurant recently that had delicious sweet potato fries. My friend ordered them as an appetizer, and we were delighted to discover that the dip they served with the fries was sweet rather than savory.
It was a combination of marshmallow cream and cinnamon that I had to try making at home. Instead of making sweet potato fries, I had to try a Blooming Sweet Potato.
Table of contents
Blooming Sweet Potato Ingredients
- Sweet Potato: I wrote this recipe for one sweet potato, but you can make as many sweet potatoes as you want.
- Olive Oil: The olive oil is used twice to help make the sweet potatoes crispy.
- Cornstarch: You’ll need a little cornstarch to dry up the extra liquid, which makes the potatoes more crispy.
- Seasoning: We seasoned the potatoes with salt, ground cinnamon, and nutmeg.
- Marshmallow Cream: The marshmallow cream is used to make a delicious dip.
- Cream: You’ll need a little half-n-half to thin the marshmallow cream.
How To Make Bloomin’ Sweet Potatoes
Make circular cuts around the inside of the sweet potato and a slit through the middle. Optional: make the cuts wider by removing thin slices of potato.
Flip the potatoes over and make cuts all the way around the sweet potato without cutting the center/middle.
Spoon the mixture over the cut blooming sweet potatoes, allowing it to seep into the cuts. Rub the outside of the potatoes with the same mixture.
Bake for 30 minutes at 425˚F. Drizzle with additional olive oil and sprinkle with cinnamon and nutmeg. Continue baking for 30 minutes longer.
Mix together marshmallow cream, half-n-half, and cinnamon. Spoon into dipping cups. Serve with the hot, blooming sweet potato.
It’s an amazing combination! Both of our kids were skeptical, but after trying this baked sweet potato with marshmallow cream dip, they both said it was delicious.
More Bloomin’ Recipes
Blooming Sweet Potato
Ingredients
- 1 sweet potato
- 1 ½ tablespoon olive oil divided
- 2 teaspoon cornstarch
- ¼ teaspoon coarse salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Marshmallow Cream Dip
- ½ cup marshmallow cream
- 2 teaspoon half n half
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 425˚F.
- Scrub the sweet potato, pat dry, and cut in half lengthwise.
- Make circular cuts around the inside of the sweet potato and a slit through the center. Optional: make cuts wider by removing thin slices of potato.
- Flip the potatoes over and make cuts all the way around the sweet potato without cutting the center/middle.
- Mix together 1 tablespoon of olive oil and 2 teaspoons of cornstarch. Spoon the mixture over the cut sweet potatoes, allowing it to seep into the cuts. Rub the outside of the potatoes with the same mixture. Sprinkle with coarse salt.
- Bake for 30 minutes at 425˚F.
- Drizzle each half with 1 teaspoon of olive oil, and sprinkle with 1/4 teaspoon of ground cinnamon and the ground nutmeg.
- Continue baking for 30 minutes longer.
- Mix together marshmallow cream, half-n-half, and 1/4 teaspoon of ground cinnamon. Spoon into dipping cups.
- Serve marshmallow cream dip with the blooming sweet potatoes.
Barbara Johnson says
why do you add cornstarch to this recipe? Seems it would be fine without it….
Tonia says
I mixed the cornstarch and olive oil to help make the sweet potatoes more crispy. Yes, you can make them without it. ~Tonia