Twice Baked Sweet Potatoes

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!

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!

The best way to make twice baked sweet potatoes:

1. 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.
2. 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).
3. 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).
4. 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.

Twice Baked Sweet Potatoes

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.

5 from 5 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 40 minutes

Hover to scale: 4 servings

Author: Krissy Allori

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 INFORMATION

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

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My favorite sweet potato recipes:

• Mashed Sweet Potatoes
• Sweet Potato Casserole
• Sweet Potato Stacks
• Whipped Sweet Potatoes
• Gingersnap Sweet Potato Pie
• Sweet Potato Pancakes
• Sweet Potato Hash with Ham
• Hasselback Sweet Potatoes
• Sweet Potato Quick Bread
• Sweet Potato Frittata with Bacon