I absolutely love how these Twice Baked Sweet Potatoes with Marshmallows Recipe turn out every single time. There’s something so cozy and nostalgic about the warm, fluffy sweet potato paired with gooey golden marshmallows on top — it reminds me of family gatherings and holiday dinners. Whether you’re looking for a side dish that feels like a hug or just want to treat yourself to a comforting classic, this recipe hits the spot.
When I first tried this Twice Baked Sweet Potatoes with Marshmallows Recipe, I was surprised at how simple it was to prepare but how impressive it looked on the table. You’ll find that, with a few easy steps, you can take regular sweet potatoes from plain to festive and flavorful. Plus, it’s a perfect recipe to make ahead, so you can free up your oven time during busy cooking days.
Why You’ll Love This Recipe
- Warm, Comforting Flavor: The blend of vanilla, cinnamon, and maple syrup makes these sweet potatoes irresistibly cozy.
- Easy But Impresses Everyone: Simple prep with a wow factor — perfect for weeknight dinners or holiday feasts.
- Textural Contrast: Crispy toasted marshmallows and crunchy pecans add amazing layers of texture.
- Make Ahead Friendly: You can prep in advance and bake right before serving for convenience.
Ingredients You’ll Need
The magic of this Twice Baked Sweet Potatoes with Marshmallows Recipe comes from the balance of creamy sweet filling combined with sweet and crunchy toppings. Each ingredient complements the others beautifully, creating a harmonious dish you’ll want again and again.
- Sweet potatoes: Choose large, firm potatoes with no bruises for the best texture and flavor.
- Fat free milk (or milk alternative): Adds creaminess without weighing down the potatoes; almond milk works great if you want dairy-free.
- Pure maple syrup: Use real maple syrup instead of pancake syrup for natural sweetness and depth.
- Vanilla extract: Just a splash adds warmth and elevates the sweetness beautifully.
- Kosher salt: Balances sweetness, bringing out all the flavors.
- Ground cinnamon: Brings a cozy spice note that pairs perfectly with sweet potatoes and marshmallows.
- Chopped pecans: Toast them lightly for extra crunch and a nutty flavor contrast.
- Mini marshmallows: Use mini ones so they melt evenly and brown quickly without burning.
Variations
I love how versatile this Twice Baked Sweet Potatoes with Marshmallows Recipe is — you can easily tweak it depending on your mood or dietary needs. Feel free to experiment and make it your own!
- Nut-free variation: Simply omit the pecans for allergy-friendly serving; the marshmallows still bring great texture.
- Spicy kick: I once added a pinch of cayenne to the mashed sweet potatoes for a subtle warmth that stunned the family.
- Extra indulgence: Stir in some softened butter or cream cheese for a richer, creamier filling.
- Mini portion bites: Use small sweet potatoes or cut regular ones into rounds for a fun appetizer version.
How to Make Twice Baked Sweet Potatoes with Marshmallows Recipe
Step 1: Roast Your Sweet Potatoes to Tender Perfection
First things first — preheat your oven to 425°F and line a baking sheet with foil for easier cleanup (trust me, it’s worth it!). Use a fork to prick each sweet potato all over; this helps steam escape and cooks them evenly. Pop them on the sheet and roast for about 55 to 65 minutes. You’ll know they’re done when a fork slides into the thickest part with no resistance. I usually check around 55 minutes to avoid overcooking.
Step 2: Scoop, Mash, and Mix Your Filling
After roasting, let the potatoes cool for about 10 minutes so they’re easier to handle without burning your fingers. Then, cut them in half lengthwise and carefully scoop out the flesh, leaving about a quarter-inch of potato in the skin to keep them sturdy. Transfer the scooped flesh to a large bowl and mash it with a fork or potato masher. Now comes the fun part: add the milk (or alternative), vanilla extract, maple syrup, salt, and cinnamon. Mix well until fluffy and smooth — this combination fills the potatoes with cozy, sweet flavors that make this Twice Baked Sweet Potatoes with Marshmallows Recipe so memorable.
Step 3: Fill, Top, and Bake Again
Preheat your oven again, but this time to 350°F. Spoon the mashed sweet potato mixture back into the skins, packing it gently but leaving it fluffy on top. Sprinkle chopped pecans evenly over the potatoes, then cover each halve generously with mini marshmallows. Pop them back in the oven for 8 to 10 minutes until the marshmallows puff up and turn that perfect golden brown. Keep a close eye at the end — marshmallows can burn fast if left too long!
Pro Tips for Making Twice Baked Sweet Potatoes with Marshmallows Recipe
- Choose Uniform Sweet Potatoes: Selecting potatoes close in size ensures even baking and prevents some from being under or overdone.
- Don’t Overmix the Filling: I learned that overmashing can make the filling dense, so keep it light and fluffy for the best texture.
- Toast Pecans Ahead: Toasting pecans separately before topping adds a toasty aroma and crunch that elevates the dish.
- Watch the Marshmallows Closely: They can brown quickly, so start checking after 8 minutes to avoid burning.
How to Serve Twice Baked Sweet Potatoes with Marshmallows Recipe
Garnishes
I usually sprinkle a few extra toasted pecans on top after baking for that last crunch and a light drizzle of pure maple syrup if I want a touch of extra sweetness. A little fresh thyme or rosemary can add an unexpected herbaceous note that contrasts nicely with the sweet flavors — especially during the holidays.
Side Dishes
My family goes crazy for this Twice Baked Sweet Potatoes with Marshmallows Recipe alongside roasted turkey, glazed ham, or simple grilled chicken. For veggies, I pair it with green beans almondine or a crisp Brussels sprouts salad to balance the sweet richness.
Creative Ways to Present
For special occasions, I like to serve these in individual ramekins for a cute, personalized touch. You can also make mini twice baked sweet potato cups using halved baby sweet potatoes — they’re perfect finger foods for holiday parties or potlucks!
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover Twice Baked Sweet Potatoes with Marshmallows Recipe tightly covered in the fridge. They keep well for up to 3 days. Just make sure to cover the marshmallow topping so it doesn’t dry out or get chewy.
Freezing
I’ve frozen the mashed sweet potato filling on its own with great success. Just freeze in airtight containers and thaw overnight in the fridge before scooping into skins and topping to bake. Freezing after marshmallow topping isn’t recommended because the texture suffers.
Reheating
To reheat, I pop the potatoes back in a 350°F oven for about 15 minutes until heated through and the marshmallows melt slightly again. Avoid microwaving if you want to keep that delicate toasted top.
FAQs
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Can I make Twice Baked Sweet Potatoes with Marshmallows Recipe ahead of time?
Yes! You can prepare the mashed sweet potato filling and stuff the skins a day in advance. Just wait to add the marshmallow topping until you’re ready to bake them for that fresh melted texture.
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What’s the best type of sweet potato for this recipe?
I recommend using large, firm orange-fleshed sweet potatoes as they have a naturally sweet flavor and creamy texture that complements the marshmallows perfectly.
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Can I substitute marshmallows in this Twice Baked Sweet Potatoes with Marshmallows Recipe?
You can substitute marshmallows with a sprinkle of brown sugar and a small pat of butter on top for a caramelized finish, but you’ll miss that iconic gooey topping that makes this dish so special.
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How do I prevent the marshmallows from burning?
Keep a close eye on the final bake and start checking at 8 minutes. You can also move the baking sheet to a lower rack to avoid direct heat or broiling.
Final Thoughts
I still remember the first time I made this Twice Baked Sweet Potatoes with Marshmallows Recipe — it quickly became a family favorite that we turn to every fall and winter. It’s one of those dishes that feels like a warm blanket after a chilly day, yet it’s elegant enough for festive meals. Give it a go, and I think you’ll love the way the sweet, creamy, and toasted layers come together. Trust me, once you try it, it’ll become your go-to side dish too!
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 is a comforting and delicious side dish featuring tender sweet potatoes mashed with milk, maple syrup, vanilla, and cinnamon, then baked again with a golden topping of mini marshmallows and chopped pecans. Perfect for holiday dinners or cozy family meals.
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
Topping
- 2 tablespoons chopped pecans
- 3/4 cup mini marshmallows
Instructions
- Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 425°F. Line a baking sheet with foil if desired for easy clean-up. Prick the sweet potatoes all over with a fork to allow steam to escape during baking.
- Bake Sweet Potatoes: Place the sweet potatoes on the prepared baking sheet and bake until tender, about 55 to 65 minutes, or until a fork inserted into the thickest part meets no resistance.
- Cool Sweet Potatoes: Remove the potatoes from the oven and let them cool for 10 minutes, which makes them easier to handle. Meanwhile, reduce oven temperature to 350°F for the next baking step.
- Scoop and Mash: Cut each sweet potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving about a 1/4-inch layer of flesh in the skins to keep their shape. Mash the sweet potato flesh with a fork or potato masher until smooth.
- Mix Ingredients: Add the fat free milk, vanilla extract, pure maple syrup, kosher salt, and ground cinnamon to the mashed sweet potato. Mix well to combine all the flavors evenly.
- Refill Potato Skins: Spoon the mashed sweet potato mixture back into the skins, ensuring they are fluffy and evenly filled.
- Add Toppings and Bake Again: Sprinkle the mini marshmallows and chopped pecans evenly on top of each filled sweet potato half. Return them to the oven and bake for 8 to 10 minutes more, until the marshmallows turn golden and slightly toasted.
Notes
- For a vegan option, use a plant-based milk and substitute marshmallows with vegan marshmallows.
- Ensure to leave some flesh inside the skins to help the potatoes maintain their shape during the second bake.
- Chopped walnuts can be used instead of pecans based on preference or availability.
- Adjust maple syrup sweetness to taste or substitute with honey if preferred.
Nutrition
- Serving Size: 1/2 sweet potato
- Calories: 200 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg
