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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!
Prep Time 25 minutes
Servings 10 servings
Calories 260kcal
Author Shinee


  • 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


  • 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.


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.


Serving: 1half potato | Calories: 260kcal | Carbohydrates: 20.5g | Protein: 2.9g | Fat: 19.8g | Saturated Fat: 6.6g | Cholesterol: 30.1mg | Sodium: 166.2mg | Fiber: 3.8g | Sugar: 6.1g