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
Scale
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
