These twice baked sweet potatoes with marshmallows are a fun twist on classic sweet potato casserole! Perfectly portioned, they’re a crowd-pleasing side dish (or dessert) for the holidays but are so tasty you’ll make them for weeknights, too.
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Pin ItWhy you’ll love these twice baked sweet potatoes
I’ve hosted my family’s Thanksgiving for years, but my mother-in-law always handled the sweet potato casserole. Or, she did until I made these individual baked sweet potatoes with marshmallows!
Here’s why they were an instant family favorite:
- Texture – The potato skins are nice and crispy, the filling is soft and fluffy, and the top is gooey with a satisfying crunch thanks to the nuts.
- Flavor – The natural sweetness of the potatoes is enhanced with sugar and marshmallows, made extra rich with cream and butter, and given a bit of warmth with a few spices for a well-rounded taste.
- Easy – These little bites might look impressive, but they come together with just 15 minutes of prep time, making them the perfect option for busy holidays.
Try out these twice baked sweet potatoes for Thanksgiving or Christmas, and you may never go back to classic sweet potato casserole again!
Key Ingredient Notes
- Sweet potatoes – The star of the show! Look for large sweet potatoes that are fairly wide as they’ll be easier to stuff. Make sure to wash and rinse them thoroughly before you begin!
- Oil – Use vegetable oil or canola oil to coat the potato skins, helping them become nice and crisp as they bake.
- Unsalted butter – I don’t recommend using salted butter, because it’ll impact the flavor of your potatoes!
- Brown sugar – You can use light or dark brown sugar. Just keep in mind that dark brown sugar will result in a slightly more molasses-like taste. Take a look at my tips to soften brown sugar if it becomes a little too hard!
- Heavy whipping cream – This makes the filling extra rich and fluffy.
- Spices – Ground cinnamon, salt, and freshly grated nutmeg add a touch of warmth to balance out the sweetness of the rest of the dish.
- Chopped pecans add a satisfying crunch!
- Marshmallows – I like to use large marshmallows, but you can use mini ones if preferred.
How to make this twice baked sweet potatoes recipe
Before you begin, preheat your oven to 400°F, and line a baking sheet with aluminum foil.
1. Bake the potatoes
- Wash the sweet potatoes throughly.
- Poke holes around them with a fork.
- Rub the sweet potatoes with oil.
- Arrange the potatoes on the prepared baking sheet.
- Bake for 45-50 minutes or until soft.
- Cool slightly until you can easily handle them with your hands.
- Slice each potato in half vertically.
2. Prepare the filling
- Carefully scoop out the flesh of each potato, leaving the skin intact.
- Combine the sweet potato flesh, butter, brown sugar, heavy whipping cream, and spices in a medium bowl.
- Mash the potatoes into a smooth mixture, stirring to combine the ingredients evenly.
Avoid over scooping
Try not to scoop out too much of the potato flesh, or your potatoes will fall apart when you add the filling!
3. Fill and bake the potatoes
- Spoon the potato mixture into the potato skins.
- Top with pecans and marshmallows.
- Bake for 10-15 minutes or until the marshmallows are nice and toasted.
Tips for Success
- Look for potatoes that are roughly the same size to ensure even baking.
- Make sure to leave the potato skins intact! You don’t want to scoop out so much flesh that the skins become flimsy and can’t hold the weight of the filling.
- Similarly to mashed potatoes, you’ll want to avoid overmashing the potato filling. Otherwise, it’s likely to become a bit tough and rubbery!
Serving Suggestions
Ever since I first made them, these potatoes have been a staple at all my holiday meals! They pair wonderfully with turkey, roasted chicken, or ham.
However, they’re easy enough to make and serve as a side dish or dessert with weeknight dinners such as bacon-wrapped filet mignon, stuffed chicken roll-ups, or roasted leg of lamb.
Make-Ahead Tips
These baked sweet potatoes with marshmallows are great to prep in advance, making them a lifesaver on holidays when you’re rushing around the kitchen!
- Prepare everything through step eight in the recipe card, baking the sweet potatoes, and filling the skins.
- Cover the potatoes, and refrigerate them overnight.
- To serve, bring the potatoes to room temperature. This takes about 30 minutes on the counter!
- Continue as normal, adding the toppings, and baking.
Storing Tips
Cover any leftover twiced baked sweet potatoes with aluminum foil, or transfer them to an airtight container. Store in the fridge for 3-4 days.
Reheat in the oven at 350°F or in the microwave just until warmed through. Be careful not to burn! If the marshmallows begin to become too brown in the oven, cover the potatoes with foil, and continue to bake until your desired temperature is reached.
FAQs
You’ll want to wash and dry your potatoes thoroughly before you begin, but I don’t find it necessary to soak them.
Be careful not to overbake the potatoes or overmash the filling!
If your potatoes are falling apart, it’s likely because you scooped out too much flesh. Be careful not to get too close to the skin!
More Holiday Side Dishes
Toasted Marshmallow Twice-Baked Sweet Potatoes
Ingredients
- 5 large sweet potatoes washed and dried
- 1 tablespoon vegetable or canola oil
- 4 tablespoons (55 g) unsalted butter
- 2 tablespoons brown sugar
- ¼ cup (60 ml) heavy (whipping) cream
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 1 cup (125 g) chopped pecans
- 20 large marshmallows
Instructions
- Preheat the oven to 400°F (200°C).
- Rub sweet potatoes with vegetable oil and poke the potatoes with a fork a few times.
- Arrange them on a baking sheet, lined with a foil.
- Bake the potatoes for 45-50 minutes, or until soft.
- Cool the potatoes slightly and cut them in half vertically.
- Carefully scoop out the flesh, leaving the skin intact.
- 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.
- Fill the sweet potato skins with mashed potatoes.
- Top with pecans and marshmallows.
- Bake the potatoes for 10-15 minutes, or until the marshmallows are nice and toasted. Serve immediately.
Tips & Notes
– Store leftovers in an airtight container or wrapped with aluminum foil in the fridge for 3-4 days.
– Reheat in the oven at 350°F or in the microwave just until warmed through. Be careful not to burn! If the marshmallows begin to become too brown in the oven, cover the potatoes with foil, and continue to bake until your desired temperature is reached.
For the past 5 years and the next 20 years I’m to bring sweet potatoes to thanksgiving dinner. With so many people and dishes on the table, your idea of twice baked sweet potatoes gives me a great idea of making the typical marshmellow potatoes and one I prefer with rosemary and onions on one platter. Thanks so much!
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!
Wow, those look like bread, I want to try it. I hope my oven can do this. The potatoes seem yummy!
Haha these look like bread? Well, they’re delicious regardless. Hope you’ll give it a try, Tiana. Thanks!
What a fun idea for Thanksgiving!
Isn’t it? Thanks, Shawn!
Made these-yummy! But ingredients lists whipping cream and don’t incorporated into directions. I used it when mashing them—
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—–
Ooops, thanks for the heads up, Patty. Corrected the recipe. And yay, so glad you made and liked these! Thank you for your feedback.
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 🙂
Hi, Stine. I’d say this’s more sweet than savory side dish. I hope you’ll love it. Let me know if you give it a try.
YUM. I’m drooling just thinking about the perfect forkful of sweet potato and that puffy toasted mallow. MUST try these!
Oh please do try! It’s so good. Thanks, Karly!