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    Home » Recipes » Side

    Blooming Sweet Potato

    Modified: Aug 19, 2024 · Published: Nov 14, 2014 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE

    This Blooming Sweet Potato is a fun, delicious side dish! Serve the baked sweet potatoes with marshmallow cream dip.

    A bloomin sweet potato on a plate.

    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
    • How To Make Bloomin’ Sweet Potatoes
    • More Bloomin’ Recipes

    Blooming Sweet Potato Ingredients

    A knife slicing into a sweet potato.
    • 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

    A knife making circular cuts in a sweet potato.

    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.

    A knife slices a sweet potato.

    Flip the potatoes over and make cuts all the way around the sweet potato without cutting the center/middle.

    A measuring spoon drizzles cornstarch on to a sweet potato.

    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.

    Bloomin Sweet Potatoes in a bowl.

    Bake for 30 minutes at 425˚F. Drizzle with additional olive oil and sprinkle with cinnamon and nutmeg. Continue baking for 30 minutes longer.

    Marshmallow cream dip and a bloomin sweet potato on a plate.

    Mix together marshmallow cream, half-n-half, and cinnamon. Spoon into dipping cups. Serve with the hot, blooming sweet potato.

    A hand dipping sweet potato into marshmallow cream dip.

    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

    • Bloomin’ Cinnamon Rolls
    • Bloomin’ Baked Potato Recipe
    • Blooming Apples
    • Bloomin’ Grilled Apples
    A blooming sweet potato.

    Blooming Sweet Potato

    This Blooming Sweet Potato is a fun, delicious side dish! Serve the baked sweet potatoes with marshmallow cream dip.
    5 from 1 vote
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    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 2
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    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.
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    Nutrition

    Serving: 1/2 potato | Calories: 308kcal | Carbohydrates: 53g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 2mg | Sodium: 355mg | Fiber: 2g | Sugar: 33g
    Course: Side
    Cuisine: American
    Author: Tonia Larson

    More Side

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      Angel Hair Pasta
    • Dipping Texas toast garlic bread into spaghetti sauce.
      Texas Toast Garlic Bread
    • How to cook fresh corn on the cob.
      How To Cook Corn On The Cob
    • Tomato cucumber salad with onions.
      Tomato Cucumber Salad

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Turkey Alfredo Ziti »

    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Barbara Johnson says

      November 21, 2015 at 9:36 am

      why do you add cornstarch to this recipe? Seems it would be fine without it….

      Reply
      • Tonia says

        November 21, 2015 at 9:33 pm

        I mixed the cornstarch and olive oil to help make the sweet potatoes more crispy. Yes, you can make them without it. ~Tonia

        Reply
    2. Mo says

      November 21, 2014 at 6:02 am

      This looks amazing!

      Reply
    3. claudia lamascolo says

      November 14, 2014 at 7:41 am

      what a brilliant idea!

      Reply
    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

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