Description
Twice Baked Sweet Potatoes with Marshmallows is a comforting and delicious side dish perfect for holiday gatherings like Thanksgiving. The tender sweet potato flesh is mashed with milk, maple syrup, vanilla, cinnamon, and salt, then baked again in the skins topped with marshmallows and pecans for a sweet, fluffy, and slightly crunchy finish.
Ingredients
Scale
Sweet Potatoes
- 4 large sweet potatoes (8 ounces each, scrubbed clean)
Mixture
- 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 Oven and Prepare Potatoes: Preheat your oven to 425°F. Line a baking sheet with foil for easy cleanup if desired. Prick the sweet potatoes all over with a fork to allow steam to escape during baking.
- Bake Sweet Potatoes: Place the potatoes on the baking sheet and bake until tender when pierced with a fork, about 55 to 65 minutes.
- Cool and Reduce Oven Temperature: Remove the sweet potatoes from the oven and allow them to cool for 10 minutes so they can be handled safely. Reduce the oven temperature to 350°F during this time.
- Prepare Sweet Potato Filling: Carefully cut each sweet potato in half lengthwise. Using a metal spoon, scoop out the flesh into a large bowl, leaving about a ¼-inch layer of flesh intact inside the skins to help them hold their shape.
- Mash and Mix Ingredients: Mash the sweet potato flesh with a fork or potato masher. Add the milk, vanilla extract, maple syrup, salt, and cinnamon, mixing well to combine into a smooth, fluffy filling.
- Stuff and Top Potatoes: Spoon the mashed sweet potato mixture back into the shells, filling them evenly and keeping the surface fluffy. Sprinkle the tops with mini marshmallows and chopped pecans.
- Final Bake: Return the stuffed sweet potatoes to the oven and bake for an additional 8 to 10 minutes, or until the marshmallows are golden and lightly toasted.
Notes
- These Twice Baked Sweet Potatoes with Marshmallows make a perfect personal-sized sweet potato casserole, excellent for holiday meals like Thanksgiving.
- You can substitute maple syrup with honey if preferred.
- For a nut-free version, omit the pecans or replace with toasted sunflower seeds.
- Almond or other plant-based milk works well as a dairy-free alternative.
Nutrition
- Serving Size: 1 loaded half
- Calories: 142 kcal
- Sugar: 11 g
- Sodium: 106 mg
- Fat: 1.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30.5 g
- Fiber: 3.5 g
- Protein: 2.5 g
- Cholesterol: 0.5 mg
