I absolutely love how this Twice Baked Sweet Potatoes with Marshmallows Recipe turns out every time. The sweet potatoes get perfectly soft and creamy on the inside, and that gooey, toasty marshmallow topping takes it over the top—it’s like a cozy hug on a fork. Whether you’re bringing it to a holiday dinner or just want a comforting side dish, this recipe really shines.
When I first tried this, I was amazed at how simple it was to create something that tastes so indulgent without a ton of fuss. You’ll find that the balance of maple syrup and vanilla in the mashed filling adds just the right hint of sweetness without being overwhelming. Trust me, once you try this Twice Baked Sweet Potatoes with Marshmallows Recipe, it’ll be a family favorite in no time!
Why You’ll Love This Recipe
- Comfort Food Heaven: The combination of creamy sweet potatoes and golden marshmallows is pure nostalgia and comfort.
- Easy Yet Impressive: It looks fancy but is surprisingly simple to make, perfect for holidays or weeknight dinners.
- Versatile Flavor: The maple syrup and vanilla add a subtle sweetness that pairs beautifully with the spices.
- Family Favorite: My crew goes crazy for this dish, making it a guaranteed crowd-pleaser.
Ingredients You’ll Need
Each ingredient plays a special role in building the cozy, sweet, and slightly nutty flavor of these twice baked sweet potatoes. Don’t skip the real vanilla extract—it really elevates the taste. Also, opting for mini marshmallows helps them toast evenly without burning.
- Sweet potatoes: Choose large, firm potatoes that are about the same size to ensure even cooking.
- Fat free milk: I like using fat free or almond milk for creaminess without heaviness.
- Pure maple syrup: Adds natural sweetness and depth—avoid artificial syrups for best flavor.
- Vanilla extract: A little splash amps up the dessert-like quality of this savory side.
- Kosher salt: Balances the sweetness and brings out the natural flavors.
- Ground cinnamon: Adds warmth and cozy spice, essential for that classic sweet potato vibe.
- Chopped pecans: For a delightful crunch and subtle nuttiness on top.
- Mini marshmallows: Mini sizes toast perfectly without burning and create that signature gooey topping.
Variations
I love how versatile this Twice Baked Sweet Potatoes with Marshmallows Recipe is—you can tweak it to fit your mood or dietary needs. Feel free to get creative and make it your own!
- Nut-Free Version: I’ve made it without pecans when guests had allergies, and it’s still fantastic—just add a sprinkle of cinnamon extra for texture contrast.
- Savory Twist: My family enjoys this topped with crispy bacon bits for a salty-sweet combo that’s addictive.
- Vegan Adaptation: Use a plant-based milk and vegan marshmallows; the texture stays wonderfully creamy and sweet.
- Spice it Up: Adding a pinch of nutmeg or ground ginger with the cinnamon gives a lovely warming complexity for fall dinners.
How to Make Twice Baked Sweet Potatoes with Marshmallows Recipe
Step 1: Bake the Sweet Potatoes to Perfection
Start by preheating your oven to 425°F—this high temp gets the sweet potatoes tender inside, with a nice roasted flavor. Prick each sweet potato a few times with a fork, which helps steam escape and prevents bursting. I like lining my baking sheet with foil for easy cleanup since sweet potatoes can get sticky. Bake them for 55 to 65 minutes until they’re soft when pierced with a fork—no resistance means they’re ready. Give them about 10 minutes to cool so handling won’t burn your fingers; trust me, your hands will thank you!
Step 2: Scoop, Mash, and Flavor the Filling
Once the potatoes are manageable, slice them in half lengthwise. Carefully scoop out the insides, leaving about a ¼-inch border so the skins hold their shape. I find using a metal spoon works best for this job. Transfer the scooped sweet potato into a large bowl and mash gently with a fork or potato masher. Now, add the milk, vanilla extract, maple syrup, salt, and cinnamon. Stir everything together until it’s smooth yet fluffy. This step is where the magic happens—those flavors marry into a creamy, sweet base that’ll make your mouth water.
Step 3: Stuff, Top, and Bake Again
Spoon the mashed sweet potato mixture back into the skins, fluffing it up so it’s light and airy. Then sprinkle the chopped pecans over the top for crunch, and finish with a generous layer of mini marshmallows. Turn your oven down to 350°F and pop the potatoes back in for 8 to 10 minutes. Keep a close eye—the marshmallows should turn golden and gooey without burning. That warm, toasted marshmallow smell is such a treat.
Pro Tips for Making Twice Baked Sweet Potatoes with Marshmallows Recipe
- Avoid Overcooking: Check the potatoes at 55 minutes to avoid mushy skins and maintain structure for scooping.
- Fluff the Filling: Fluffing the mash with a fork instead of over-mashing keeps the texture light and airy.
- Marshmallow Watch: Keep a close eye on the marshmallows under the broiler—you want golden tops but no black spots.
- Pecan Prep: Lightly toast the pecans beforehand for extra flavor and crunch; it’s a step that takes the topping up a notch.
How to Serve Twice Baked Sweet Potatoes with Marshmallows Recipe
Garnishes
I often sprinkle a little fresh chopped parsley or a light dusting of cinnamon on top just before serving for a pop of color and extra aroma. Some chopped toasted pecans scattered after baking add a fresh crunch contrast I adore.
Side Dishes
This recipe shines alongside roasted turkey or grilled chicken, but it also pairs amazingly well with steamed green beans or a crisp fall salad. For a cozy meal, I love serving it with garlic sautéed kale to balance all the sweetness.
Creative Ways to Present
For holiday dinners, I like piping the sweet potato filling back into the skins using a large star tip for a fancy swirl effect before topping with marshmallows. It makes the dish feel extra special and Instagram-worthy! Another fun idea is to serve the mashed potatoes in mini ramekins topped with the toasted marshmallows for individual portions.
Make Ahead and Storage
Storing Leftovers
I usually store any leftover twice baked sweet potatoes in an airtight container in the fridge for up to 3 days. Covering them well prevents the marshmallows from getting soggy. When ready, they’ll still be tasty and satisfying.
Freezing
I’ve frozen the filling alone before, scooped out and mashed but not topped with marshmallows. Freeze it in a freezer-safe container for up to 2 months. When reheating, add marshmallows fresh on top before the final bake to keep that gooey texture.
Reheating
To reheat, I pop the potatoes back into a 350°F oven for about 15 minutes until warmed through. Adding a few extra marshmallows on top before reheating helps restore that toasted topping magic. Avoid microwaving to keep the texture nice and fluffy.
FAQs
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Can I make Twice Baked Sweet Potatoes with Marshmallows Recipe ahead of time?
Absolutely! You can bake and mash the sweet potatoes a day ahead, then stuff and top them right before baking the second time. This saves time on busy days or holiday meals.
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What kind of sweet potatoes work best?
I recommend using large, firm orange-fleshed sweet potatoes for this recipe. They’re naturally sweet and creamy when baked, which complements the marshmallows beautifully.
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Can I use regular marshmallows instead of mini marshmallows?
You can, but mini marshmallows toast more evenly and melt into that perfect golden topping without burning too quickly. If you only have regular-sized ones, consider chopping them into smaller pieces first.
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How do I keep the sweet potato skins from getting soggy?
Leaving a bit of potato flesh (about ¼-inch) inside the skins helps maintain their structure. Also, avoid overfilling and bake at a moderate temperature during the second bake to prevent sogginess.
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Is there a way to make this recipe vegan?
Yes! Use a plant-based milk like almond or oat milk and substitute the marshmallows with a vegan brand. It’s just as delicious and perfect for dairy-free diets.
Final Thoughts
I often turn to this Twice Baked Sweet Potatoes with Marshmallows Recipe whenever I want to impress guests without stress or just treat my family to something special. It’s that delightful mix of creamy, sweet, and toasty that always brings smiles around the table. Honestly, once you try it, you’ll see why it’s become one of my go-to comfort foods. Give it a whirl—you won’t regret it!
Print
Twice Baked Sweet Potatoes with Marshmallows Recipe
- Prep Time: 5 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Delicious Twice Baked Sweet Potatoes with a creamy, lightly sweetened filling topped with toasted marshmallows and crunchy pecans, perfect as a comforting side dish or festive treat.
Ingredients
Sweet Potatoes
- 4 large sweet potatoes (8 ounces each, scrubbed clean)
Filling
- 1/3 cup fat free milk (or milk alternative such as almond)
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
Toppings
- 2 tablespoons chopped pecans
- 3/4 cup mini marshmallows
Instructions
- Preheat and prepare sweet potatoes: Preheat your oven to 425°F. Line a baking sheet with foil for easy clean-up if desired. Prick each sweet potato all over with a fork to allow steam to escape during baking.
- Bake sweet potatoes: Place the sweet potatoes on the prepared baking sheet and bake until tender, about 55 to 65 minutes. Test doneness by inserting a fork into the thickest part; it should meet no resistance.
- Cool and reduce oven temperature: Remove the potatoes from the oven and allow them to cool for 10 minutes so they are easier to handle. Meanwhile, reduce the oven temperature to 350°F.
- Scoop and mash filling: Cut the sweet potatoes in half lengthwise. Carefully scoop out the flesh with a metal spoon into a large bowl, leaving about ¼-inch of flesh intact in the skins. Mash the sweet potato flesh with a fork or potato masher.
- Mix filling ingredients: To the mashed sweet potatoes, add the fat free milk, vanilla extract, pure maple syrup, kosher salt, and ground cinnamon. Mix well to create a smooth, flavorful filling.
- Stuff and top potatoes: Spoon the sweet potato mixture back into the empty skins, keeping the filling fluffy. Evenly sprinkle the mini marshmallows and chopped pecans on top.
- Bake a second time: Place the stuffed sweet potatoes back into the oven and bake for 8 to 10 minutes, or until the marshmallows are golden brown and toasted.
Notes
- For a vegan version, substitute marshmallows with a vegan variety and use a non-dairy milk.
- Use aluminum foil on the baking sheet for easier cleanup after the marshmallows melt.
- Be careful when scooping to leave enough sweet potato flesh in the skin so it holds its shape.
- Chopped pecans add texture but can be omitted or replaced with walnuts for personal preference.
- Adjust sweetness by adding more or less maple syrup to taste.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
