Twice Baked Sweet Potatoes with Marshmallows Recipe

Whenever the holidays roll around or I’m craving a cozy, comforting side dish, I reach for my Twice Baked Sweet Potatoes with Marshmallows Recipe. It’s like having a personal sweet potato casserole, but without the hassle of slicing and layering—just pure, fluffy sweet potato goodness topped with toasted marshmallows and crunchy pecans. I love how each bite gives you that perfect blend of sweet, creamy, and toasty textures that feels like a hug on a plate.

You’ll find that this recipe shines not only during festive dinners but any time you want a warm, satisfying side that everyone will ask for seconds on. Plus, if you appreciate dishes that come together with simple ingredients but deliver big on flavor, this Twice Baked Sweet Potatoes with Marshmallows Recipe is a must-try in your cooking rotation.

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Ingredients You’ll Need

Each ingredient in this Twice Baked Sweet Potatoes with Marshmallows Recipe works together to create that creamy, sweet, and nutty flavor combo you’ll fall in love with. Here’s what you’ll want to have on hand before we dive in.

• Large sweet potatoes: Choose ones about 8 ounces each; firm and unblemished sweet potatoes roast up fluffy and sweet.
• Fat free milk (or milk alternative): Milk adds just the right creaminess without weighing down the filling.
• Pure maple syrup: If you like your potatoes with a natural and rich sweetness, maple syrup is my go-to.
• Vanilla extract: This little addition enhances the sweetness and gives a warm undertone.
• Kosher salt: Just a pinch to balance and bring out all the flavors.
• Ground cinnamon: Cinnamon adds that hug-in-a-spice flavor that smells heavenly in the oven.
• Chopped pecans: For crunch and a nutty contrast to the creamy filling and soft marshmallows.
• Mini marshmallows: The star topping that goes golden and melty — pure magic.

Variations

I love how this Twice Baked Sweet Potatoes with Marshmallows Recipe is so easy to tweak — it’s a great canvas for your flavor favorites. Sometimes I swap out nuts or try different sweeteners, and it always turns out delicious.

• Nut-free version: I’ve made it without pecans for allergy-friendly gatherings, and it’s still delightfully rich with the marshmallow topping.
• Spicier twist: A pinch of nutmeg or a dash of cayenne kicked it up a notch once—I was surprised how well it balanced the sweetness.
• Dairy-free alternative: Using almond or oat milk keeps it creamy but perfect for those avoiding dairy.
• Savory-sweet combo: Adding a bit of softened cream cheese or browned butter created an indulgently creamy filling.

How to Make Twice Baked Sweet Potatoes with Marshmallows Recipe

Step 1: Bake the Sweet Potatoes Until Tender

Start by preheating your oven to 425°F. I like to line a baking sheet with foil—makes cleanup a breeze after roasting those sweet potatoes. Use a fork to prick each sweet potato all over; this helps steam escape and cooks them evenly. Bake them for about 55 to 65 minutes until they feel soft when you poke the thickest part with a fork. If you’re unsure, just test with a skewer or fork—it should slide in easily without resistance.

Step 2: Scoop and Mash the Sweet Potato Flesh

When the potatoes are cool enough to handle (around 10 minutes), reduce your oven temperature to 350°F. Slice each potato in half lengthwise, then gently scoop out the flesh with a metal spoon. Leaving about a quarter-inch of flesh inside keeps the skins sturdy for baking again. Transfer the scooped flesh into a bowl and mash it until smooth with a potato masher or fork.

Step 3: Add Flavor and Refill the Skins

Now stir in your milk, vanilla extract, maple syrup, kosher salt, and cinnamon. This mixture is where the magic happens—each ingredient adds layers of flavor that really elevate the natural sweetness of the potatoes. Spoon the fluffy filling back into the potato skins, piling it just enough to be soft but not overflowing.

Step 4: Top with Marshmallows and Pecans, Then Bake Again

Sprinkle mini marshmallows and chopped pecans evenly over the top of each half. Pop them back into the oven for about 8 to 10 minutes until the marshmallows have puffed and turned golden brown. Keep a close eye near the end so they don’t burn — the toasted marshmallow topping is what makes this Twice Baked Sweet Potatoes with Marshmallows Recipe absolutely irresistible.

How to Serve Twice Baked Sweet Potatoes with Marshmallows Recipe

Garnishes

I often top mine with an extra sprinkle of chopped pecans or a light dusting of cinnamon right before serving for a little extra texture and boost of flavor. Sometimes I add a few fresh rosemary leaves if I’m feeling fancy — they add a subtle herbal note that plays nicely with the sweetness.

Side Dishes

This dish pairs wonderfully with roasted turkey, baked ham, or even as part of a vegetarian feast alongside sautéed greens. My family loves it with simple green beans or a crisp salad to balance out all that sweet and creamy goodness.

Creative Ways to Present

For holiday dinners, I sometimes serve these in individual ramekins instead of potato skins, layering the marshmallows on top right before baking. It makes for a charming presentation and is perfect if you want to add customized toppings for each guest.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store them covered in an airtight container in the refrigerator. They keep well for up to 3 days, and the flavors actually deepen a bit overnight, making them even tastier the next day.

Freezing

I’ve had good luck freezing the filling by itself (before adding marshmallows and pecans). Just scoop the filling into freezer-safe containers and thaw overnight in the fridge when ready. Once thawed, I mix in fresh marshmallows and nuts before the final bake.

Reheating

To reheat, I pop individual potato halves into a 350°F oven for about 15 minutes until warmed through and the marshmallows regain their softness. If needed, a quick broil at the end helps toast the marshmallows again — just watch carefully!

FAQs

Final Thoughts

This Twice Baked Sweet Potatoes with Marshmallows Recipe has become a little tradition in my kitchen that brings warmth and smiles to the table every time. It’s the kind of dish that tastes like a cozy celebration wrapped up in spoonfuls of sweet, cinnamon-kissed comfort. I can’t recommend trying it enough — it’s easy to make, uses simple ingredients, and delivers exactly the kind of soul-satisfying flavor you’ll want to share with your loved ones.

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