Twice-baked sweet potatoes & stuffing in a bundt pan

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Twice Baked Sweet Potatoes (yields 6 servings)
Harold Kelly, Mélange Catering & Special Events

Prep Time: 15 minutes  
Cook Time: 1 hour 15 minutes  
Total Time: 1 ½ hours


  • 6  small/medium sweet potatoes, scrubbed
  • 1  tablespoon olive oil
  • 2  tablespoons softened butter
  • ¼  cup light brown sugar
  • 1  teaspoon vanilla extract
  • 1  teaspoon ground cinnamon
  • ¼  teaspoon ground nutmeg
  • ¼  teaspoon ground allspice
  • 1  cup mini marshmallows
  • 9  regular marshmallows, cut in half (or an additional cup of mini marshmallows)


  1. Preheat oven to 375 degrees. Rub sweet potato skins with olive oil and place on parchment lined baking sheet. Bake for about 45-60 minutes or until sweet potatoes are cooked through. Remove from oven and allow them to cool until easy to handle. Reduce oven temperature to 350 degrees.
  2. When potatoes are cool enough to handle, carefully cut off the top ½ inch of each potato, lengthwise. Discard the tops. Using a spoon, carefully remove the flesh of the potatoes, leaving a small amount along the inside of the skins to help hold the shapes of each potato.
  3. In the bowl of a stand mixer fit with a paddle attachment, mix together sweet potato flesh, butter, brown sugar, vanilla extract, cinnamon, nutmeg, and allspice until smooth. Gently fold in 1 cup of mini marshmallows with a spatula. Divide mixture back into the potato skins and top with halved marshmallows or additional mini marshmallows. Bake for 15 minutes or until filling is heated through and marshmallows are melted. Turn on the broiler for about 1 minute to toast the tops of the marshmallows.
  4. Serve immediately and enjoy!

Stuffing in a Bundt pan (yields 8 servings)
Harold Kelly, Mélange Catering & Special Events

Prep Time: 15 minutes    
Cook Time: 40 minutes    
Total Time: 55 minutes


  • 1  loaf of day old French bread, cubed (or a bag of stuffing bread cubes from a bakery)
  • 4  slices of bacon
  • 1  large onion, finely diced
  • 3  stalks of celery, finely diced                                                
  • 10  fresh sage leaves, finely chopped
  • 2/3  cup fresh parsely, chopped
  • Salt and pepper
  • 4  eggs, beaten
  • 2-3  cups chicken broth
  • Cooking spray


  1. If bread is fresh, preheat oven to 250 degrees and bake the bread cubes on 2 baking sheets for about 30 minutes, stirring half way through. Bake until the bread is firm. Once you remove the bread, increase oven temperature to 400 degrees.
  2. In a large skillet, cook bacon over medium heat and remove from pan. Reserve bacon grease; add onion and celery and sauté for 3 minutes. Add sage, parsley, salt and pepper to the skillet and mix. Remove from heat.
  3. Chop or break up piece of bacon and add to skillet.
  4. In a medium bowl, combine chicken broth and eggs.
  5. In a large bowl, add bread, sautéed vegetables, chicken broth, and egg mixture and gently mix until combined. Add more chicken broth if it seems too dry.
  6. Spray bundt pan with cooking spray. Fill the bundt pan with stuffing and press down to pack it into the pan. Bake uncovered for 30-40 minutes.
  7. Let cool for 25 minutes in the pan. Use a long narrow spatula to loosen the edges. Then flip onto serving platter.