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
Scale
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
