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Twice Baked Sweet Potatoes start with tender cooked whole sweet potatoes and then the filling is made extra sweet and creamy and topped with marshmallows.
This tasty recipe is very similar to my sweet potato casserole that I make every year for Thanksgiving. Instead of serving it as a casserole, however, each person gets their own!
Why this recipe works:
Sweet potatoes are such a great side dish option, especially during the fall and winter months.
They’re full of fiber, vitamins, and minerals. They also taste heavenly when cooked properly.
Yes, I do add quite a bit of not-so-healthy ingredients to my twice baked sweet potatoes. I consider it the perfect balance between healthy and naughty!
How to make this recipe:
- The first step is to bake your sweet potato (photo 1). I pierce them several times and then bake them right on the rack in the oven. You want the flesh to be soft, creamy, and cooked all the way through.
- Next, you’ll slice each baked sweet potato in half lengthwise. Scoop out as much flesh as you can while still leaving a shell (photo 2).
- Combine that cooked sweet potato that you scooped out with your mix-ins. I like to use butter, chopped pecans, and pumpkin pie spice (photo 3).
- You’ll take that filling mixture and use it to fill your sweet potato shells (photo 3). I like to top them with as many mini marshmallows as I can get to stick (photo 4). Then, you pop them back in the oven for the twice baked portion of the recipe. You’ll cook them long enough to heat the filling through and toast the marshmallows (photo 6)
Cooking tips:
- I tried baking the sweet potatoes in my Instant Pot much like I make my baked potatoes, however that was a recipe fail. You see, for successful twice baked potatoes, you must have a dry skin. The Instant Pot added too much moisture and the skin just peeled away. I ended up using those for a different recipe and started all over again.
- Sweet potatoes tend to be long and skinny. I highly recommend using thick, round sweet potatoes if you’re wanting to twice bake them. It might take some sorting through the pile in the produce section, but they are much easier to work with for this recipe.
- Feel free to experiment with the types and quantities of your mix-ins. Some other favorites you might consider mixing in could be crushed pineapple, dried cranberries, or more butter.
Other great sweet potato recipes:
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Twice Baked Sweet Potatoes start with tender cooked whole sweet potatoes and then the filling is made extra sweet and creamy and topped with marshmallows.
Ingredients
- 2 large sweet potatoes
- 4 tablespoons butter
- 2 tablespoons pecans chopped
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 cup mini marshmallows
Instructions
- Preheat oven to 400 degrees F.
- Pierce sweet potatoes with knife of fork. Bake in preheated oven for 1 hour, turning once half way though cooking process.
- Remove sweet potatoes from oven and allow to cool. Once cool enough to handle, carefully cut in half lengthwise. Try not to allow the skin to tear.
- Carefully spoon out as much flesh as you can while leaving about a 1/4 inch thick layer against the skin.
- In large bowl, mash flesh with butter, pecans, brown sugar, and pumpkin pie spice. Spoon filling back into skins. Top with equal amounts of marshmallows. Set on parchment lined baking sheet.
- Set sweet potatoes back in oven and cook until heated through and marshmallows are golden brown, about 20 minutes.
Notes
Cooking tips:
- I tried baking the sweet potatoes in my Instant Pot much like I make my baked potatoes, however that was a recipe fail. You see, for successful twice baked potatoes, you must have a dry skin. The Instant Pot added too much moisture and the skin just peeled away. I ended up using those for a different recipe and started all over again.
- Sweet potatoes tend to be long and skinny. I highly recommend using thick, round sweet potatoes if you’re wanting to twice bake them. It might take some sorting through the pile in the produce section, but they are much easier to work with for this recipe.
- Feel free to experiment with the types and quantities of your mix-ins. Some other favorites you might consider mixing in could be crushed pineapple, dried cranberries, or more butter.
Nutrition
Calories: 326kcal, Carbohydrates: 46g, Protein: 3g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 30mg, Sodium: 200mg, Potassium: 593mg, Fiber: 6g, Sugar: 17g, Vitamin A: 24468IU, Vitamin C: 4mg, Calcium: 66mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave me a comment below
As a Brit who enjoys sweet potatoes but who knows little about recipes for them (I usually either mash them, or just bake them and eat with butter) I find it hard to imagine eating what is basically a dessert with the main course. However, I would really like to try. Is it an acquired taste or something that is just so yummy (like cranberry sauce with turkey)? This will sound so basic to you but it’s very new to me.
LOVE your comment! Americans love their sweets. I’m not sure if this is an acquired taste or not because I’ve been eating sweet potatoes with marshmallows my whole life, but I love the combination of sweet and savory.
What a good looking casserole! This will be perfect for fall and definitely a must-serve dish for Thanksgiving!
I’m a big sucker for those toasted marshmallows! Looks so delicious 😀
OMGEEE! What a clever idea to twice bake sweet potatoes! And topping them with marshmallows, this is like Thanksgiving all wrapped up in a sweet potato!
These are seriously delicious! What a perfect texture the double baking does to this dish
Yum, this looks like a nice way to serve portion controlled dish, each person just need to grab one. 🙂 Can I treat this like a dessert since it has the pumpkin pie spice, pecan, and marshmallows.