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
Scale
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
