If you’re on the lookout for a festive side that feels like a cozy hug on a plate, I’ve got just the thing for you. The Twice Baked Sweet Potatoes with Marshmallows Recipe is my go-to comfort dish during the holidays (and honestly, any chilly evening). Sweet, creamy, and topped with those toasty mini marshmallows? It’s a fan-freaking-tastic upgrade from your usual baked potatoes, and I can’t wait to share all my tips so you nail it perfectly every time.
Why You’ll Love This Recipe
- Classic Comfort with a Twist: This isn’t just any sweet potato dish—it’s baked twice with fluffy marshmallows, adding that dreamy gooey topping everyone loves.
- Simple Ingredients, Big Flavor: With vanilla, maple syrup, and cinnamon, these sweet potatoes taste indulgent but come together with pantry staples.
- Great for Entertaining: Serve these at your next holiday dinner or potluck and watch how quickly they disappear.
- Flexible & Kid-Friendly: Everyone from little ones to adults finds them irresistible—and they’re pretty forgiving to make!
Ingredients You’ll Need
These ingredients come together beautifully to create a creamy, sweet base with just the right touch of warmth, topped off with crunchy pecans and melty marshmallows. Don’t worry if you don’t have every exact item on hand—I’ve got some helpful notes for each below.
- Sweet potatoes: Choose firm, large sweet potatoes—about 8 ounces each—so they cook evenly and yield plenty of fluffy filling.
- Fat free milk (or milk alternative): I often use almond milk to keep it light, but any milk works just fine.
- Pure maple syrup: This adds natural sweetness without overpowering—try to get real maple syrup for the best flavor.
- Vanilla extract: A little vanilla elevates the taste to something really special, making it feel homemade and rich.
- Kosher salt: Just a pinch balances the sweetness perfectly—don’t skip it even though it’s a sweet dish.
- Ground cinnamon: The warm spice brings a cozy autumn vibe that pairs perfectly with sweet potatoes.
- Chopped pecans: Adds a delightful crunch; you can toast them lightly for extra depth if you like.
- Mini marshmallows: Tiny marshmallows melt perfectly on top—no need for giant ones that might overwhelm the dish.
Variations
I love making this Twice Baked Sweet Potatoes with Marshmallows Recipe my own by tweaking a few things—it’s a great canvas for your tastes and dietary needs, so don’t be shy about experimenting.
- Nut-Free Version: If you’re allergic or just skipping nuts, leave out the pecans and try topping with toasted coconut flakes instead for some crunch.
- Spice It Up: Sometimes I stir in a dash of ground nutmeg or ginger for a bolder autumn flavor—that extra warmth is amazing.
- Dairy-Free Swap: Using coconut milk or oat milk instead of dairy keeps it rich and creamy without any dairy.
- Sweetness Adjustment: If you’re watching sugar, reduce the maple syrup slightly; the marshmallows add enough sweetness on their own.
How to Make Twice Baked Sweet Potatoes with Marshmallows Recipe
Step 1: Bake the Sweet Potatoes to Perfection
Start by preheating your oven to 425°F. Take your scrubbed sweet potatoes and prick them all over with a fork—this helps steam escape and cooks them evenly. Lay them on a baking sheet lined with foil; this makes clean-up so much easier. Pop them in the oven and bake for 55 to 65 minutes, until they’re tender. You’ll know they’re done when a fork slides easily into the thickest part with no resistance. When I first tried this, I was impatient and undercooked one, which made scooping impossible—so don’t rush this step!
Step 2: Scoop, Mash, and Mix Your Magic
After baking, let the sweet potatoes cool for about 10 minutes—they’ll be easier to handle but still warm enough to mash perfectly. Reduce the oven temperature to 350°F while you prep the filling. Cut each potato in half lengthwise, then carefully scoop out the flesh with a metal spoon, leaving about a ¼-inch layer inside the skins so they stay sturdy. Mash the scooped flesh with a fork or potato masher and add your milk, maple syrup, vanilla, salt, and cinnamon. This is where the magic happens: tasting as you go helps you decide if you want it sweeter or spicier.
Step 3: Fill, Top, and Toast
Spoon the fluffy mashed mixture back into the potato skins, making sure they’re nicely filled but not overstuffed. Top each half with mini marshmallows and chopped pecans. Pop the tray back into the 350°F oven for about 8 to 10 minutes, or until the marshmallows are perfectly golden and melted. I like to keep a close eye here, because marshmallows can go from gooey to burnt pretty quickly—feel free to switch to broil for the last minute if you want extra browning, but watch it like a hawk.
Pro Tips for Making Twice Baked Sweet Potatoes with Marshmallows Recipe
- Even Cooking: Choose sweet potatoes that are similar in size so they cook evenly in the oven—otherwise some might be mushy and others underdone.
- Scoop Carefully: Leaving a thin layer of flesh inside the skin helps keep the potato sturdy enough to hold the filling and toppings.
- Toast Nuts Separately: Toast your pecans lightly in a dry pan before adding—they get more flavor and crunch, boosting the dish’s texture.
- Marshmallow Watch: Marshmallows brown super fast under broil—set a timer and keep the oven door slightly open to avoid burning.
How to Serve Twice Baked Sweet Potatoes with Marshmallows Recipe
Garnishes
I usually finish these with a sprinkle of extra chopped pecans and a tiny pinch of sea salt on top to balance the sweetness—trust me, that little salty contrast does wonders. Sometimes a few fresh chopped herbs like parsley add a bit of color and freshness, which makes it look gorgeous on your table.
Side Dishes
This Twice Baked Sweet Potatoes with Marshmallows Recipe pairs beautifully with a crispy roasted turkey or glazed ham. I also love serving it alongside green beans almondine or a fresh cranberry sauce for that perfect holiday combo.
Creative Ways to Present
For special occasions, I like to serve these in mini ramekins or straight from halved sweet potato boats on a wooden board for a rustic feel. You can even sprinkle a little edible gold dust on the marshmallows if you’re feeling fancy (kids think it’s magical!).
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge for up to 3 days. I find keeping the marshmallows on top means they can get a little sticky, so I sometimes remove the marshmallows before storing and add fresh ones when reheating.
Freezing
Freezing works, but be mindful that the texture of the marshmallows changes a bit. I recommend freezing the mashed sweet potato filling on its own and adding marshmallows right before baking for the best results.
Reheating
Reheat in a 350°F oven until warmed through. If you removed the marshmallows before storing, pop some fresh mini marshmallows on top during reheating to get that gorgeous toasted finish again.
FAQs
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Can I use regular-sized marshmallows instead of mini ones?
You can, but mini marshmallows melt more evenly and brown nicely without overwhelming the sweet potato. If you only have large marshmallows, chop them into smaller pieces first for the best result.
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How can I make this recipe vegan?
Use a plant-based milk like almond or oat milk and swap regular marshmallows for vegan marshmallows, which are becoming more widely available.
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What’s the best way to make these ahead for a big gathering?
You can fully prepare, fill, and bake the sweet potatoes, then store them in the fridge. Reheat gently in the oven with the marshmallows on top. Alternatively, prep the filling and skins separately and assemble right before baking to keep them fresh.
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Can I make this gluten free?
Absolutely! This recipe is naturally gluten free as long as your marshmallows and any milk alternatives are certified gluten free.
Final Thoughts
This Twice Baked Sweet Potatoes with Marshmallows Recipe has become a heartfelt favorite in my family, and I absolutely love how it brings everyone around the table with big smiles. The balance between sweet, creamy, and slightly toasted marshmallow goodness is something you’ll want to make again and again. If you’re craving a side dish that’s warm, approachable, and a bit nostalgic, I wholeheartedly encourage you to try this one—you’ll be so glad you did.
Print
Twice Baked Sweet Potatoes with Marshmallows Recipe
- Prep Time: 5 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Twice Baked Sweet Potatoes with Marshmallows offer a delightful twist on a classic side dish, perfect for Thanksgiving or any cozy meal. These sweet potatoes are baked, scooped, mashed with flavorful ingredients like maple syrup and cinnamon, then baked again topped with gooey marshmallows and crunchy pecans for a sweet and savory treat.
Ingredients
Sweet Potatoes
- 4 large sweet potatoes (8 ounces each, scrubbed clean)
Sweet Potato Mixture
- 1/3 cup fat free milk (or milk alternative such as almond)
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
Toppings
- 2 tablespoons chopped pecans
- 3/4 cup mini marshmallows
Instructions
- Preheat and Prepare Potatoes: Preheat the oven to 425°F. Place the sweet potatoes on a foil-lined baking sheet if desired for easier cleanup, and prick them all over with a fork to allow steam to escape during baking.
- Bake Sweet Potatoes: Bake the sweet potatoes in the preheated oven until tender, about 55 to 65 minutes, or until a fork inserted in the thickest part offers no resistance. Remove from oven and let cool for 10 minutes for easier handling.
- Reduce Oven Temperature: Lower the oven temperature to 350°F while the potatoes cool.
- Scoop Out and Mash Flesh: Cut each sweet potato in half lengthwise. Carefully scoop the flesh out with a metal spoon, leaving about a ¼-inch layer of flesh inside the skins to keep them sturdy. Transfer the scooped flesh to a large bowl.
- Mix Ingredients: Mash the sweet potato flesh using a fork or potato masher. Add the milk, vanilla extract, maple syrup, kosher salt, and cinnamon, mixing well until combined and fluffy.
- Refill and Top: Spoon the mashed mixture evenly back into the potato skins, spreading it fluffily. Sprinkle the chopped pecans and mini marshmallows on top of each filled potato half.
- Final Bake: Bake the stuffed sweet potatoes at 350°F for 8 to 10 minutes, or until the marshmallows are golden and slightly toasted on top. Serve warm as a sweet and comforting side dish.
Notes
- Twice Baked Sweet Potatoes with Marshmallows are like personal sweet potato casseroles—the perfect Thanksgiving side dish!
- Using foil on the baking sheet makes cleanup easier but is optional.
- For a dairy-free version, use almond milk or another milk alternative.
- Ensure sweet potatoes are fully cooled before handling to prevent burns when scooping.
- Watch the marshmallows closely during the final bake to avoid over-browning.
Nutrition
- Serving Size: 1 loaded half
- Calories: 142 kcal
- Sugar: 11 g
- Sodium: 106 mg
- Fat: 1.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30.5 g
- Fiber: 3.5 g
- Protein: 2.5 g
- Cholesterol: 0.5 mg
