Gourmet Made Deliciously Simple

Toasted Marshmallow Twice Baked Sweet Potatoes + Video

Toasted marshmallow twice baked sweet potatoes- it’s like classic sweet potato casserole, but in an individual serving. The crispy marshmallows on top are everything!

{scroll down for video tutorial}

Toasted marshmallow twice baked sweet potatoes- an easy make ahead side dish for Thanksgiving. It's quite a crowd-pleaser too!

Toasted marshmallow twice baked sweet potatoes- it's like classic sweet potato casserole, but in an individual serving. The crispy marshmallows on top are everything! #sweetpotatoes #sweetpotatocasserole #Thanksgiving

Planning your Thanksgiving menu yet? Just kidding, let’s get done with Halloween first, huh?

But I just can’t wait any longer and I NEED to share this fabulous sweet potato recipe with you ASAP! Because you need this in your life!! And when the holidays roll in, you can treat your guests too.

For the last 5+ years, I’ve been hosting our family Thanksgiving dinner and one dish I’ve never cooked was sweet potato casserole. My mother-in-law makes a great one and I always ask her to bring it to the dinner. Well, don’t know what hit me this year, but I’ve been craving sweet potatoes a lot this fall. And classic sweet potato casserole simply wasn’t inspiring to me.

Today’s twice baked sweet potato recipe (aka loaded sweet potato skins!!) is nothing boring. You’re gonna love all the creamy, sweet, crunchy, gooey goodness.

Let’s talk details, shall we?

First, how to cook sweet potatoes?

  1. Wash and scrub them well. And then dry them with paper towel.
  2. Using a fork, pierce the potatoes all around a few times. This helps the potatoes cook quicker.
  3. Rub a little oil all over and bake! It takes about 45-50 minutes in 400°F oven. And once the potatoes are cooked you can enjoy it how ever you like it.

In our case, we’re going to scoop the flesh out, mash it with goodies, then fill them back up and bake again topped with nuts and marshmallows!

Oh my gosh, it’s seriously addicting! The toasted marshmallows on top are to die for! I highly recommend big marshmallows so you can enjoy that crispy topping with gooey inside.

And the best part, you can totally make this ahead, which makes it an absolute perfect side dish for holiday menu. The make-ahead details are all in the recipe below.

Baked sweet potato skins topped with toasted marshmallows and crunchy nuts! An irresistibly addicting side dish, perfect for holiday season!

I really hope you’ll try these sweet potato skins soon. Thanks for stopping by!

And here’s a quick video tutorial to walk you through the whole process.

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Toasted Marshmallow Twice-Baked Sweet Potatoes

It’s like classic sweet potato casserole, but in an individual serving. The crispy marshmallows on top are everything!

Yield: 10 servings

Prep Time:25min

Cook Time:55-65min

Total Time:1.5 hours

Ingredients:

  • 5 large sweet potatoes, washed and dried
  • 1 tablespoon vegetable or canola oil
  • 4 tablespoons (55gr) unsalted butter
  • 2 tablespoons brown sugar
  • ¼ cup (60ml) heavy (whipping) cream
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup (125gr) chopped pecans
  • 20 large marshmallows

Directions:

  1. Preheat the oven to 400°F (200°C).
  2. Rub sweet potatoes with vegetable oil and poke the potatoes with a fork a few times.
  3. Arrange them on a baking sheet, lined with a foil.
  4. Bake the potatoes for 45-50 minutes, or until soft.
  5. Cool the potatoes slightly and cut them in half vertically.
  6. Carefully scoop out the flesh, leaving the skin intact.
  7. In a medium bowl, combined scooped sweet potatoes, butter, brown sugar, heavy whipping cream, cinnamon, salt and nutmeg and mix well, mashing the potatoes into a smooth mixture.
  8. Fill the sweet potato skins with mashed potatoes.
  9. Top with pecans and marshmallows.
  10. Bake the potatoes for 10-15 minutes, or until the marshmallows are nice and toasted. Serve immediately.

Make-Ahead Tip: You can prepare everything through step #8, cover and refrigerate overnight. When ready to serve take out the sweet potatoes, bring them to room temperature (about 30 minutes on the counter) and continue with step #9.

All images and text ©Shinee D. for Sweet & Savory by Shinee

Nutrition Information

Yield: 10 servings, Serving Size: 1 half potato

  • Amount Per Serving:
  • Calories: 260 Calories
  • Total Fat: 19.8g
  • Saturated Fat: 6.6g
  • Cholesterol: 30.1mg
  • Sodium: 166.2mg
  • Carbohydrates: 20.5g
  • Fiber: 3.8g
  • Sugar: 6.1g
  • Protein: 2.9g

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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

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13 comments

  1. Salt is in the ingredients list but I don’t see it in the instructions! Help!

    • Hi, Rebecca. Sorry for confusion. Salt goes in with butter. sugar and such in step 7. I just updated the recipe. Thank you for pointing it out. Hope you’ll love these sweet potatoes. Let us know. Happy Thanksgiving!

  2. Wow, those look like bread, I want to try it. I hope my oven can do this. The potatoes seem yummy!

  3. What a fun idea for Thanksgiving!

  4. Made these-yummy! But ingredients lists whipping cream and don’t incorporated into directions. I used it when mashing them—

    Rating: 5
  5. Made them-yummy! BUT! Your recipe has whipping cream and then doesn’t mention it, when preparing the dish! I used it when mashing them after they cooked—–

    Rating: 5
  6. I would never have thought of this combination, well done! I am very interested in trying them out. Sweet potato is not for me when it comes to savory dishes, but like this might work! Thanks 🙂

  7. YUM. I’m drooling just thinking about the perfect forkful of sweet potato and that puffy toasted mallow. MUST try these!

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