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
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
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
