Twice Baked Sweet Potatoes with Marshmallows
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Twice Baked Sweet Potatoes with Marshmallows — Sweet, creamy, decadent, and reminiscent of sweet potato casserole but individually portioned! FAST and EASY enough for family dinners or make them for more formal holiday celebrations! Either way, these are always the PERFECT comfort food side dish that everyone devours!
Easy Twice Baked Sweet Potato Recipe
I love sweet potato casserole so much! It’s probably my favorite part of Thanksgiving dinner. However, because of the quantity it makes, I tend to only enjoy it once a year which is a shame, but true.
For that reason, I created these twice baked sweet potatoes, which have the wonderful creamy, sweet, and perfectly spiced flavor of sweet potato casserole minus the large quantity of food.
They’re a great weeknight side dish or make them for Sunday family dinner.
I like that it’s served in the sweet potato skins so it feels like everyone “gets their own” portion.
I topped these twice baked sweet potatoes with marshmallows that are lightly toasted. If you’re not a marshmallow person, I suggested alternatives below for other ideas from crumble topping to savory ideas.
Ingredients in Twice Baked Sweet Potatoes
For these easy baked sweet potatoes with marshmallows that could practically be dessert rather than a side dish, all you’ll need are a few very basic ingredients.
Get out the following:
- Sweet potatoes
- Brown sugar
- Unsalted butter
- Pumpkin pie spice (or cinnamon)
- Heavy cream (or half-and-half)
- Kosher salt
- Mini marshmallows
How to Make Twice Baked Sweet Potatoes
Step 1: Begin by preheating the oven to 425F, line a baking pan with foil, poke holes in the sweet potatoes, and roast them whole for about 1 hour.
Step 2: After baking, slice the sweet potatoes in half vertically.
Step 3: Using a spoon, scoop out the flesh from all the halved potatoes and place in a large bowl.
Step 4: To the bowl with the sweet potato flesh, add the brown sugar, butter, pumpkin pie spice, cream, and beat with a hand mixer until as smooth as desired.
Step 5: Place all the skins back in the baking pan.
Step 6: Fill the skins back in with the flesh mixture.
Step 7: Then, top with marshmallows, reduce the heat of your oven to 350F, and bake until the marshmallows are as golden browned as desired. Keep an eye on them since marshmallows are prone to burning!
Can the Recipe Be Made in Advance?
Partially, yes. You can bake the sweet potatoes, scoop out the flesh, make the filling, and re-stuff the potatoes. Then, cover them with foil and chill under ready to bake and serve!
Can I Halve the Recipe?
Yes, of course! With these twice baked sweet potatoes, I usually bake 4 to 6 good sized sweet potatoes, definitely on the larger side, and that serves at least 6 since not everyone eats a whole large potato in my family.
So feel free to halve the recipe if you’re cooking for two or three people and you should be fine.
Can the Marshmallows Be Substituted?
If you are just not a marshmallow person or don’t like the combination of marshmallows with sweet potatoes, you can skip them.
In that case, I recommend doing a crumble topping like I do for my famous Sweet Potato Casserole with Butter Pecan Crumble Topping. For those feeling more adventurous, you could do a potato chip topping or just keep them plain.
Nothing wrong with twice baked sweet potatoes as there is nothing “plain” about them!
Substitutions for Savory Twice Baked Sweet Potatoes
I love making twice baked sweet potatoes with marshmallows, but if you’d rather make savory sweet potatoes here are some ideas:
- For the bacon lovers, you can always add some crumbled bacon to the butter, brown sugar, and cream mixture.
- On that vein, you could also incorporate chorizo.
- While you’re at it, add some baked beans (from a can to save time) for that whole pork ‘n beans vibe in a sweet potato as the vessel.
- For the adventurous and cheese-aholics, try topping the sweet potato flesh mixture once you have it back in the skins with cheese such as mozzarella or Parmesan and let it melt.
- Of course, you can always top them with minced chives, red onions, crispy fried sage, fresh parsley, or whatever herbs for garnishes you have on hand.
How to Crisp Up Sweet Potato Skins
I realize many people don’t love the skin on potatoes, especially that of sweet potatoes because it can be tough and fibrous. However, slightly crispy potato skin is so delectable!
In order to get the sweet potato skin crispy, rub with skins with coconut oil. Avocado oil or even olive oil may be substituted but I really enjoy the complementary flavor profile of sweet potatoes and the subtle coconut hint that coconut oil imparts.
Then, roll them in large grain sea salt or a coarse Kosher salt like Diamond Crystal. This is what will give you that crispy, crusty, salt skin.
Can I Make Vegan Twice Baked Sweet Potatoes?
Yes, you can! Use a vegan buttery substitute, a dairy free creamer, and vegan marshmallows and you’re all set. This is a very easy recipe to veganize!
Most brands of vegan marshmallows are also gluten-free so at that point you’ll have a vegan and gluten-free side dish on your hands that’s perfect for Thanksgiving and Christmas celebrations.
What Goes With Twice Baked Sweet Potatoes?
- Parker House Rolls
- Honey Baked Ham
- Balsamic Brussels Sprouts
- Thanksgiving Stuffing
- Herb Roasted Carrots
- Cheesy Scalloped Potatoes
Tips for the Best Twice Baked Sweet Potatoes
I line my baking pan with heavy duty foil for easier cleanup. Because if any of the marshmallows melt onto an unlined pan, it can be quite a job to get it all unstuck, and I’d rather not waste the elbow grease but do as you prefer.
I really love the flavor of pumpkin pie spice, which is a mixture of cinnamon, allspice, ginger, nutmeg, and cloves because there is just more depth to the finished potatoes. However, you can use solely ground cinnamon if you prefer.
After baking the sweet potatoes, remember that they will be extremely hot as you pull them out of that 425F oven where they were for an hour. Use tongs when handling them.
Additionally, I always wear a pair of latex Handsaver Kitchen Gloves for jobs like this which saves my fingers from getting burnt. They really are hand savers!
You can allow the potatoes to cool somewhat before handling them, but not completely because the butter won’t melt nor will the cream combine as nicely if they’re too cold.
Definitely pay attention and be aware of the shape of the sweet potato skins.
Don’t just hack into them haphazardly as you’re removing the sweet potato flesh, because remember, you will need the skins for the second baking. Hence the twice baked sweet potatoes title.
Additionally, don’t remove every last bit of flesh because that will cause the skins to collapse.
Finally, after you’ve added the marshmallows, remember to reduce the oven temp to 350F from the roasting temp which was 425F.
Also, keep a very close eye on the marshmallows. Depending on your oven, they will likely toast quite quickly in 5 minutes or so.
- 4 to 6 medium/large sweet potatoes, scrubbed well
- ½ cup brown sugar, packed* (See Notes)
- ⅓ cup unsalted butter, diced into large cubes
- ½ teaspoons pumpkin pie spice** (See Notes)
- 2 tablespoons heavy cream (half-and-half may be substituted)
- ½ teaspoon kosher salt, or to taste
- 2 cups mini marshmallows
- Preheat oven to 425F and line a 9x13-inch baking pan or large casserole dish with heavy duty aluminum foil (optional but keeps cleanup easier); set aside.
- Scrub the sweet potatoes well, and then pierce them in about 6 places with a fork or paring knife so they don't explode.*** (See Notes)
- Place potatoes in the baking pan and roast for about 1 hour, or until fork tender. A paring knife or fork should be able to be inserted easily without resistance when they're done. Note that more medium sized potatoes may cook in 45-50 minutes whereas really large ones will take over an hour, 60 to 75 minutes.
- After the potatoes have baked, cut them vertically down the center with a sharp knife, the sharper the better so you don't mutilate the skins too much because you need to save them. Note - remember the potatoes will be extremely hot as you pull them out of that 425F oven where they were for an hour. Use tongs when handling them. Additionally, I always wear a pair of latex Handsaver Kitchen Gloves for jobs like this which saves my fingers from getting burnt. You can allow the potatoes to cool somewhat before handling them, but not completely because the butter won’t melt nor will the cream combine as nicely if they’re too cold.
- Reduce the oven temp to 350F.
- Carefully scoop out the flesh from the sweet potatoes and place it in a large bowl, taking care not too scoop every last bit of it nor go too shallowly, because the skins will not hold their shape if you do so.
- To the bowl with the sweet potato flesh, add the brown sugar, butter, pumpkin pie spice, cream, salt, and beat with a handheld electric mixer on medium-high speed until as smooth as desired. Alternatively, you can mash by hand with a potato masher if you prefer a chunkier texture.
- Evenly divide and spoon the mixture back into the potato skins and place filled potatoes back in the original baking pan.
- Evenly top with the marshmallows, return to the oven (note the reduced oven temp to 350) and bake again for about 10 minutes, or until the marshmallows are as golden browned as desired; keep a close eye on them as marshmallows are prone to burning.
- Serve immediately.
*I use dark brown sugar because it imparts a richer and deeper caramel flavor than light, but light brown sugar is fine.
**I really love the flavor of pumpkin pie spice which is a mixture of cinnamon, allspice, ginger, nutmeg, and cloves because there is just more depth to the finished potatoes. However, you can use solely ground cinnamon if you prefer.
***Optionally, in order to get the sweet potato skin crispy, rub with skins with coconut oil. Avocado oil or even olive oil may be substituted but I really enjoy the complementary flavor profile of sweet potatoes and the subtle coconut hint that coconut oil imparts. Then, roll them in large grain sea salt or a coarse Kosher salt like Diamond Crystal. This is what will give you that crispy, crusty, salt skin. However, this is optional.
Storage: Extra potatoes will keep airtight in the fridge for uo to 5 days. Allow them to come to room temp on the counter, then heat gently in the microwave or in the oven (cover the tops with foil so the marshmallows don't burn).
Amount Per Serving: Calories: 320Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 166mgCarbohydrates: 52gFiber: 4gSugar: 32gProtein: 3g
Favorite Sweet Potato Side Dishes:
Sweet Potato Casserole with Pecan Topping — This is the BEST sweet potato casserole ever!! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans!
Roasted Sweet Potato and Apple Casserole — A HEALTHIER and DELICIOUS twist on sweet potato casserole!! The potatoes and apples retain some texture with the perfect amount of crumble topping! Put it on your holiday menu!!
Sweet and Savory Sweet Potato Casserole — A fun and EASY twist on classic sweet potato casserole that uses potato chips in the topping for a SALTY-SWEET flavor the whole family will love!! Great for Thanksgiving and Christmas celebrations!!
Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip – The honey glaze and the creamy cinnamon dip make these potatoes irresistible!!
Roasted Sweet Potato Salad — Goodbye mayo-loaded, mushy, boring potato salad. Hello to a Mexican-inspired potato salad full of flavor and texture with corn, black beans, peppers, and cilantro!
Honey Butter Smashed Sweet Potatoes — Soft, tender potatoes with crispy skin and the most HEAVENLY melted honey butter on top!! EASY comfort food that’s a perfect side dish anytime!!
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