Quick Look: Twice Baked Sweet Potatoes
- Ready In: about 1 hour 20 minutes, plus cooling and preparation time as needed
- Serves: 6
- Main Ingredients: sweet potatoes, butter, brown sugar, mini marshmallows, pecans and warm spices.
- Dietary Info: gluten-free, vegetarian, and dairy-free friendly
- Best For: Thanksgiving, Christmas, or another special occasion.
- Flavor: all the delicious flavors of a traditional sweet potato casserole with marshmallows, but in individual shells.
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Why Your Holiday Needs This Sweet Side Dish
- The cooking process of classic twice baked potatoes with all the flavors of sweet potato casserole with marshmallows.
- BEST smooth and creamy texture, thanks to our trusty electric mixer!
- Make Ahead Tips: prepare the night before and add marshmallows just before baking.
- Great for entertaining in the fall or around the holidays!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Sweet Potatoes – try to purchase medium, similarly sized sweet potatoes for even baking (aim for 3/4 pound per potoato). Many U.S. grocery stores sell these orange-fleshed sweet potatoes as yams.
- Butter – added for the flavor and to make the filling creamy. Option to use a plant-based butter, if needed.
- Mini Marshmallows – a classic sweet potato topping that adds the perfect amount of sweetness.
- Chopped Pecans – added for that delicious crunchy texture when the rest of the filling is smooth and creamy.
How To Make Twice Baked Sweet Potatoes
Step 1 – Pierce sweet potatoes with a fork, rub with oil, sprinkle with salt, and bake for 1 hour.
Step 2 – Cut them in half and scoop out some of the sweet potato meat, leaving ¼ inch of sweet potato flesh around the edges.
Step 3 – Put the scooped out sweet potato meat in a bowl with butter, brown sugar, vanilla extract, and spices.
Step 4 – Fully combine the filling mixture with an electric mixer.
Pro Tip for a Creamy Filling
Use an electric hand mixer or stand mixer with a paddle attachment to whip the scooped sweet potato with the butter, brown sugar, and spices! It creates a light and creamy texture. A manual hand mixer can be used but it wouldn’t be as smooth.
Step 5 – Fold in the mini marshmallows and chopped pecans to the filling mixture.
Step 6 – Divide the filling mixture between the sweet potato skins and place a few marshmallows on top. Bake for 7-8 minutes.
Erin’s Testing Tips: What We Learned
- Marshmallows: We tested adding marshmallows only on top vs. mixing them into the filling AND adding them on top. Both were delicious, but the combination was our favorite! The marshmallows inside stay gooey while the tops get lightly toasted.
- Pecans: We loved the little bit of crunch they added to the creamy filling, but they can easily be omitted.
- Delicate Skins: Sweet potato skins are thinner than regular potato skins! Leave about ¼ inch of sweet potato flesh around the edges when scooping so the shells hold their shape.
Can You Make Twice Baked Sweet Potatoes Ahead of Time?
Yes! We tested preparing these the night before, and they turned out great! Simply prepare the sweet potatoes through the step of filling the skins, but leave out the marshmallows. Cover and refrigerate overnight.
When ready to serve, gently press 3–4 mini marshmallows into each sweet potato filling, covering them slightly, and add a few more on top. Bake at 350°F for approximately 15–18 minutes, or until warmed through and the marshmallows are lightly toasted.
Testing Tip: We found that marshmallows develop an odd texture when refrigerated overnight, so it’s best to add them just before baking. For an even easier option, simply add marshmallows on top!
Other Easy Sweet Potato Recipes You Might Like
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Equipment
- Electric Hand Mixer or a manual hand mixer
Ingredients
- 3 sweet potatoes, about ¾ pounds each
- 1 tablespoon extra virgin olive oil
- 3 tablespoons butter, sub plant-based butter
- 2 tablespoons brown sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon kosher salt, plus more for roasting sweet potatoes
- ⅛ teaspoon ground cinnamon
- pinch ground cloves
- ½ cup mini marshmallows, plus more for topping
- ⅓ cup chopped pecans
Instructions
- Prep: Preheat oven to 425℉.
- Bake Potatoes: Rinse 3 sweet potatoes under cold water, pat dry, and pierce several times with a fork. Rub the sweet potatoes with 1 tablespoon extra virgin olive oil, sprinkle with a little kosher salt, and place them on a parchment-lined baking sheet. Move the whole pan to the oven to bake for approx. 60 minutes or until soft all the way through (size and shape of the potatoes will vary).
- Cut + Scoop: Let the sweet potatoes cool slightly, enough to touch. Then cut each one in half, lengthwise. Carefully scoop out the inside of each half leaving a little bit of the cooked potato next to the skin (approx. 1/4 inch), so it can hold itself up. Put that scooped sweet potato meat in a mixing bowl and the potato skins back on the baking sheet.
- Combine: In the bowl of scooped out sweet potato "meat", add 3 tablespoons butter, 2 tablespoons brown sugar, ¼ teaspoon vanilla extract, ⅛ teaspoon kosher salt, ⅛ teaspoon ground cinnamon, and a pinch ground cloves. (if the butter was cold, let the cooked sweet potatoes warm it a bit before mixing) Use an electric hand mixer to fully combine this mixture. Add ½ cup mini marshmallows and ⅓ cup chopped pecans and gently fold into the sweet potato mixture.
- 2nd Bake: Drop the oven temperature to 350℉. Divide the sweet potato mixture evenly between the sweet potato skins on the baking sheet and add a few more mini marshmallows on top of each one. Return to the oven to bake for another 7-8 minutes or until the marshmallows are lightly toasted and the filling is warmed through.
- Serve: Enjoy right away!
Notes
- Dairy Free: use a plant-based butter.
- Make Ahead: Prepare the sweet potatoes through the step of filling the skins, leaving out all marshmallows. Cover and refrigerate overnight. When ready to serve, gently press 3–4 mini marshmallows into each filling, covering them slightly, and add a few more on top. Bake at 350°F for approximately 15–18 minutes, or until warmed through and the marshmallows are lightly toasted. For an easier option, simply add marshmallows on top!
Bridget says
These sweet potatoes are delicious and have been added to our holiday menu!