There’s something truly cozy about Twice Baked Sweet Potatoes with Marshmallows Recipe—it’s like comfort food with a little festive sparkle. I love this recipe because it combines the natural sweetness of roasted sweet potatoes with a melty marshmallow topping that feels like a warm hug on a plate. Whether you’re preparing for a holiday feast or just want a side dish that feels special, this is the perfect recipe to pull out to impress your family and friends.
When I first tried these twice baked sweet potatoes, I was blown away by how simple ingredients came together to create something so flavorful and satisfying. You’ll find that the vanilla and maple syrup add an extra layer of depth without overpowering the sweet potatoes, while the marshmallows add that nostalgic golden, gooey finish everyone loves. It’s a recipe you’ll want to make over and over, and I’m excited to share all my tips so you nail it every time.
Why You’ll Love This Recipe
- Ultimate Comfort Food: Combines creamy, sweet, and toasty flavors that satisfy both kids and adults alike.
- Simple Ingredients: Uses pantry staples you likely already have, making it easy and approachable.
- Make Ahead Friendly: Prep in advance and bake just before serving to save time on busy days.
- Perfect for Holidays: An elevated side dish that pairs beautifully with turkey, ham, or any festive meal.
Ingredients You’ll Need
For this Twice Baked Sweet Potatoes with Marshmallows Recipe, selecting fresh, firm sweet potatoes is key. The other ingredients build sweetness and spice to create a perfectly balanced side—plus a crunchy touch from the pecans!
- Sweet potatoes: Look for medium to large sweet potatoes that are firm and unblemished for the best texture and flavor.
- Fat free milk (or milk alternative): I like almond milk for a subtle nuttiness, but any milk works well to keep the mash creamy.
- Pure maple syrup: Adds natural sweetness and depth—you’ll taste the difference with a good quality maple syrup!
- Vanilla extract: This little ingredient lifts the flavor, giving a warm aromatic layer that complements the sweetness.
- Kosher salt: Essential for balancing flavors, don’t skip it—even in a sweet dish.
- Ground cinnamon: Adds cozy spice; fresh-ground cinnamon works best if you have it on hand.
- Chopped pecans: For that lovely crunch and nutty contrast, roasted pecans are my favorite addition.
- Mini marshmallows: The star topping that melts into golden, gooey goodness—choose mini for even toasting.
Variations
I love experimenting with this Twice Baked Sweet Potatoes with Marshmallows Recipe depending on the season and who I’m cooking for. Don’t hesitate to tweak things to suit your taste or dietary needs—customization is part of the fun!
- Dairy-free variation: Swap the milk for coconut milk and use dairy-free marshmallows to keep it vegan-friendly. It’s surprisingly delicious with a little coconut aroma.
- Nut-free: Omit pecans if you have allergies, or replace with toasted pumpkin seeds for a similar crunch and texture.
- Spiced-up version: Add a pinch of nutmeg or ground ginger along with cinnamon for a more complex flavor profile I sometimes enjoy around the holidays.
- Savory twist: Leave out the marshmallows and add a little Greek yogurt or sour cream into the mash with chopped fresh herbs for a savory side.
How to Make Twice Baked Sweet Potatoes with Marshmallows Recipe
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 425°F. Take your sweet potatoes and prick them all over with a fork—this helps steam escape and lets them cook evenly. I like lining the baking sheet with foil for easy cleanup, then placing the sweet potatoes on it. Bake them until they’re tender when pierced with a fork, usually around 55 to 65 minutes. You’ll know they’re done when the skin looks slightly wrinkled and the fork slides in without resistance.
Step 2: Scoop and Mix the Filling
After baking, give the sweet potatoes about 10 minutes to cool enough to handle safely. Then, cut them in half lengthwise and carefully scoop out the flesh, leaving about a ¼-inch layer inside the skins to keep them sturdy. Transfer the scooped potato to a large bowl and mash it with a fork or potato masher. Add the milk, pure maple syrup, vanilla extract, kosher salt, and cinnamon. Mixing these right into the flesh makes for a creamy, flavorful filling. Trust me, this part is where the magic happens!
Step 3: Fill, Top, and Bake Again
Reduce your oven temperature to 350°F now. Spoon the mashed sweet potato mixture back evenly into the skins, keeping it light and fluffy. Sprinkle the tops with chopped pecans and then pile on the mini marshmallows for that classic melty topping everyone adores. Pop the twice baked sweet potatoes back into the oven and bake for another 8 to 10 minutes, or until the marshmallows turn golden and slightly toasted. Keep an eye on them—you don’t want the marshmallows to burn but that toasty top is the best part!
Pro Tips for Making Twice Baked Sweet Potatoes with Marshmallows Recipe
- Choosing Sweet Potatoes: Always pick evenly sized potatoes to ensure they bake uniformly without some being over or undercooked.
- Scooping Carefully: Leave enough flesh inside the skins to keep them sturdy—about ¼ inch thickness works great to avoid breakage.
- Toasting Marshmallows Evenly: Arrange marshmallows close but not crowded for even browning and delightful gooeyness.
- Preventing Soggy Bottoms: Use a baking sheet lined with foil or parchment to catch drips and help crisp the underside slightly.
How to Serve Twice Baked Sweet Potatoes with Marshmallows Recipe
Garnishes
I usually finish these with an extra sprinkle of chopped pecans for crunch and a tiny dusting of cinnamon for warmth and aroma. Sometimes I add fresh chopped parsley for a subtle color contrast—it’s unexpected but lovely!
Side Dishes
This recipe pairs beautifully with roasted turkey or glazed ham—classic holiday proteins that complement the gentle sweetness. It’s also fantastic alongside green beans almondine or a simple arugula salad to balance richness.
Creative Ways to Present
If you’re hosting a holiday dinner, try serving the halves on a large platter garnished with fresh rosemary sprigs and a scattering of toasted pecans for a festive look. I like to add a drizzle of extra maple syrup just before guests dig in—it feels indulgent but in the best way!
Make Ahead and Storage
Storing Leftovers
I store leftover twice baked sweet potatoes in an airtight container in the refrigerator for up to 3 days. Keeping them covered well helps maintain moisture so they don’t dry out and stay creamy when reheated.
Freezing
You can freeze the mashed sweet potato filling without marshmallows, sealed tightly in freezer-safe bags for up to 2 months. When ready to enjoy, thaw overnight in the fridge, reassemble with fresh marshmallows, and bake as usual for best results.
Reheating
To reheat leftovers, I pop them in the oven at 350°F for about 15-20 minutes until warmed through and marshmallows are soft again. Avoid microwaving if you can—the oven helps the marshmallows regain their golden, toasty top.
FAQs
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Can I use regular-sized marshmallows instead of mini ones?
Yes, you can, but mini marshmallows toast more evenly and create a better texture on top. If you use regular-sized marshmallows, consider chopping them into smaller pieces for the best results.
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Can I prepare the sweet potatoes completely ahead of time?
Absolutely! You can roast and mash the sweet potatoes a day ahead and keep the filling refrigerated. When ready to serve, fill the skins, top with marshmallows and pecans, and bake until golden.
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How do I prevent the sweet potato skins from breaking?
Leaving about ¼-inch of sweet potato flesh inside the skins while scooping helps keep them firm. Also, handle them gently when transferring and filling to avoid tears.
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What can I substitute for pecans?
Walnuts or toasted sunflower seeds work well as substitutes if you don’t have pecans or need a nut-free option. Each offers a pleasant crunch and flavor.
Final Thoughts
My family goes crazy for this Twice Baked Sweet Potatoes with Marshmallows Recipe every time I make it. Honestly, it’s become such a staple during the holidays, but it’s easy enough that I often whip it up on a chilly weeknight when we want something sweet and comforting without fuss. I hope you give this recipe a try and enjoy the cozy flavors and fun textures as much as we do—there’s nothing quite like that golden marshmallow top to make the moment feel special.
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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 (8 loaded halves)
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Twice Baked Sweet Potatoes with Marshmallows are a delicious and festive side dish perfect for Thanksgiving or any cozy meal. Tender sweet potatoes are baked, scooped and mashed with vanilla, maple syrup, cinnamon, and milk, then returned to their skins and topped with toasted marshmallows and pecans for a sweet, comforting treat.
Ingredients
Sweet Potatoes
- 4 large sweet potatoes (8 ounces each, scrubbed clean)
Filling
- 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 Sweet Potatoes: Preheat your oven to 425°F (220°C). On a baking sheet lined with foil for easy clean-up, prick the sweet potatoes all over with a fork to allow steam to escape during baking.
- Bake Sweet Potatoes: Bake the sweet potatoes at 425°F for 55 to 65 minutes, or until they are tender and a fork inserted into the thickest part meets no resistance.
- Cool and Reduce Oven Temperature: Remove sweet potatoes from the oven and let them cool for 10 minutes to make them easier to handle. Lower the oven temperature to 350°F (175°C) while they cool.
- Scoop and Mash: Slice each sweet potato in half lengthwise. Using a metal spoon, carefully scoop out the flesh into a large bowl, leaving about a ¼-inch layer of flesh inside the skins to retain their shape. Mash the flesh with a fork or potato masher.
- Add Flavorings: To the mashed sweet potato, add the fat-free milk, vanilla extract, maple syrup, kosher salt, and ground cinnamon. Mix until well combined and fluffy.
- Refill and Top: Spoon the mashed sweet potato mixture back into the potato skins, filling each one generously. Top each filled potato with mini marshmallows and chopped pecans evenly.
- Bake Again: Return the potato halves to the oven and bake for an additional 8 to 10 minutes at 350°F, or until the marshmallows are melted and golden brown on top.
Notes
- These twice baked sweet potatoes are like individual sweet potato casseroles, making a perfect side dish for Thanksgiving or holiday meals.
- You can substitute the fat free milk with almond or any other milk alternative for dairy-free options.
- For a nuttier flavor, toast the pecans lightly before adding them on top.
- To speed up the initial bake, you can microwave the sweet potatoes until soft before proceeding, but the oven baking ensures the best texture and flavor.
Nutrition
- Serving Size: 1 loaded half (one potato half with filling and toppings)
- Calories: 142 kcal
- Sugar: 11 g
- Sodium: 106 mg
- Fat: 1.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.0 g
- Trans Fat: 0 g
- Carbohydrates: 30.5 g
- Fiber: 3.5 g
- Protein: 2.5 g
- Cholesterol: 0.5 mg
