There’s a certain comfort that comes with the sweet, warm aroma of twice-baked sweet potatoes filling your kitchen—a reminder that home-cooked meals can be both indulgent and nourishing. The simple act of roasting sweet potatoes transforms them into a heavenly treat, and when you add a rich blend of brown sugar, creamy butter, and a sprinkle of pumpkin pie spice, it’s pure magic.
I discovered this delightful recipe for Twice Baked Sweet Potatoes with Marshmallows one chilly evening when I craved something cozy yet exciting to share with friends. It quickly became a favorite at gatherings, with the sweet, creamy filling topped with golden marshmallows making every bite feel like a warm hug.
Perfect for a holiday feast or a cozy weeknight dinner, these twice-baked beauties aren’t just easy to whip up; they’re also a crowd-pleaser that brings smiles around the table. Don’t let fast food steal the spotlight—let’s elevate your dinner game with this deliciously comforting recipe!
Why Twice Baked Sweet Potatoes with Marshmallows Shine?
Comforting and Cozy: The warm, sweet aroma of these twice-baked sweet potatoes envelops your kitchen, creating an inviting atmosphere.
Indulgent Flavor: A delightful mix of brown sugar and creamy butter combines with pumpkin pie spice for a superb taste experience.
Effortless Preparation: Simple steps mean you can impress guests without spending hours in the kitchen.
Versatile Delight: Perfect as a side for holiday feasts or a comforting weeknight dinner, satisfying all palates.
Crowd Favorite: The gooey marshmallow topping is guaranteed to wow family and friends, bringing joy to every gathering!
Don’t forget to prepare these as a unique offering at your next dinner party—you’ll quickly see why they’re a must-have!
Twice Baked Sweet Potatoes Ingredients
• Get ready to create a heavenly dish!
For the Sweet Potatoes
- Sweet potatoes – scrub them well to remove any dirt and retain their natural sweetness.
- Unsalted butter – using unsalted allows you to control the saltiness of the dish perfectly.
For the Sweet Filling
- Brown sugar – packed brown sugar adds a rich, caramel-like flavor that enhances the sweet potatoes.
- Pumpkin pie spice – this blend of spices brings warmth and nostalgia to your filling.
- Heavy cream – adds creaminess and rich texture, making the filling irresistible.
- Kosher salt – adjust the amount to taste; it helps balance the sweetness.
For the Topping
- Mini marshmallows – these melt beautifully to create a gooey, sweet topping that elevates your Twice Baked Sweet Potatoes with Marshmallows.
With these ingredients, you’re just a whisk away from a delicious dish that friends and family will love. Happy cooking!
How to Make Twice Baked Sweet Potatoes with Marshmallows
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Preheat your oven to 425°F and prepare a 9×13-inch baking pan by lining it with heavy-duty aluminum foil. This ensures easy cleanup and prevents sticking.
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Scrub the sweet potatoes thoroughly to remove any dirt, then pierce them about 6 times with a fork or paring knife. This step is crucial as it allows steam to escape while they cook.
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Roast the potatoes in the prepared pan for approximately 1 hour, or until they are fork-tender. The sweet aroma will fill your kitchen—be prepared to be tempted!
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Cut the roasted potatoes vertically down the center with a sharp knife, creating two halves. Take care when handling them, as they will be hot from the oven.
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Reduce the oven temperature to 350°F. This will set the stage for baking the filled sweet potatoes to perfection!
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Scoop out the flesh from each half and place it into a large mixing bowl. Leave a small border of sweet potato attached to the skin to create a sturdy shell.
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Mix in brown sugar, diced butter, pumpkin pie spice, heavy cream, and kosher salt into the sweet potato flesh. Using a handheld electric mixer on medium-high speed, beat until smooth and creamy.
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Divide the sweet potato mixture evenly back into the potato skins, ensuring each shell is generously filled. Place them back into the original baking pan.
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Top each filled potato with mini marshmallows, spreading them evenly for that perfect, gooey finish.
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Bake in the preheated oven for about 10 minutes, or until the marshmallows are golden brown and toasted to your liking. Keep an eye on them to avoid burning!
Optional: Drizzle with a little extra brown sugar before serving for added sweetness.
Exact quantities are listed in the recipe card below.
Twice Baked Sweet Potatoes with Marshmallows Variations
Feel free to make these twice-baked sweet potatoes your own with these delightful twists!
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Dairy-Free: Substitute unsalted butter with coconut oil and use almond milk instead of heavy cream for a creamy non-dairy treat.
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Nutty Addition: Stir in ½ cup of chopped pecans or walnuts into the sweet potato mixture for added crunch and flavor.
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Spicy Kick: Add a pinch of cayenne pepper to the filling to create a delicious contrast to the sweetness of the dish.
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Savory Twist: Mix in some cooked bacon bits or crumbled feta cheese for an unexpected savory flavor that pairs beautifully with sweet potatoes.
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Fruitful Flavor: Fold in ½ cup of finely diced apples or pears for a fruity twist that enhances the fall-inspired flavors.
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Extra Marshmallow Delight: For more gooey deliciousness, use large marshmallows instead of mini ones, and broil for a few minutes to toast them perfectly.
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Herb Infusion: Mix in chopped fresh rosemary or thyme to the sweet potato filling for a refreshing herbal note that adds depth.
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Maple Glaze: Drizzle maple syrup over the filled sweet potatoes before baking for an undeniable burst of sweetness that ties everything together.
By experimenting with these variations, you can create a version of this classic dish that perfectly suits your tastes and preferences!
Make Ahead Options
Twice Baked Sweet Potatoes with Marshmallows are perfect for meal prep enthusiasts! You can roast and prepare the sweet potato filling up to 24 hours in advance by following the first six steps of the recipe. After scooping out the flesh and mixing it with the remaining ingredients, simply store it in an airtight container in the refrigerator. To maintain flavor and texture, cover the filled sweet potato skins with plastic wrap. On the day you plan to serve, just fill the skins with the prepared mixture, add marshmallows, and bake at 350°F for about 10-15 minutes until golden brown. This way, you’ll enjoy deliciously comforting Twice Baked Sweet Potatoes with Marshmallows with minimal effort after a busy day!
Expert Tips for Twice Baked Sweet Potatoes
- Choose Wisely: Select medium to large sweet potatoes for even cooking and a satisfying filling. Smaller ones may dry out quicker.
- Perfectly Fluffy Filling: Use a handheld electric mixer for a smooth and creamy texture. Avoid overmixing, which can lead to gummy potatoes.
- Spice It Up: Adjust the amount of pumpkin pie spice according to your taste preferences. A little extra can make a delightful difference in flavor!
- Don’t Skip the Salt: A pinch of kosher salt enhances the sweetness and balances the flavors in your Twice Baked Sweet Potatoes with Marshmallows.
- Watch the Marshmallows: Keep an eye on the marshmallows while baking—they can go from golden brown to burnt quickly!
- Prep in Advance: For an easy dinner, you can prepare the sweet potato filling ahead of time, just fill and bake when ready to serve.
What to Serve with Twice Baked Sweet Potatoes with Marshmallows?
Transform your meal into a delightful feast with these perfect pairings.
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Savory Green Beans: Bright and crunchy, green beans balance the sweetness of the potatoes, adding a fresh touch.
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Herb Roasted Chicken: Juicy chicken seasoned with herbs complements the rich flavors of the sweet potatoes beautifully.
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Creamy Coleslaw: The crunchy texture and tangy flavor of coleslaw offer a refreshing contrast to the indulgent filling.
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Spiced Cranberry Sauce: Sweet and tangy, this sauce brings a pop of flavor that harmonizes splendidly with the sweetness of the dish.
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Garlic Bread Rolls: Soft, buttery rolls are perfect for soaking up any leftover filling—comfort food at its best.
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Autumn Salad: A mix of greens, apples, and nuts with a light vinaigrette brings a crisp freshness to your table, balancing the meal.
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Mulled Apple Cider: This warm, spiced drink enhances the cozy flavors of the sweet potatoes and makes for a delightful pairing.
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Chocolate Mousse: End on a sweet note with a rich mousse that echoes the dessert-like qualities of the marshmallow topping.
Feel free to mix and match these options to create an unforgettable dining experience!
How to Store and Freeze Twice Baked Sweet Potatoes with Marshmallows
Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best taste.
Freezer: Wrap individual portions tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag. They can be frozen for up to 2 months.
Thawing: To enjoy your frozen Twice Baked Sweet Potatoes with Marshmallows, thaw overnight in the fridge before reheating.
Reheating: Bake at 350°F for about 20 minutes, until heated through and the marshmallows are perfectly gooey. Enjoy the cozy flavors!
Twice Baked Sweet Potatoes with Marshmallows Recipe FAQs
How do I choose the best sweet potatoes?
Absolutely! Look for medium to large sweet potatoes that are firm and have smooth skin. Avoid any with dark spots or blemishes that may indicate internal issues. The more merry you are with your selection, the better the end result will be!
How should I store leftover Twice Baked Sweet Potatoes?
To keep them fresh, store any leftovers in an airtight container in the fridge for up to 3 days. Reheating in the oven will give you the best taste and texture, making them feel like freshly baked again!
Can I freeze Twice Baked Sweet Potatoes with Marshmallows?
Yes, you can! Wrap each portion tightly in plastic wrap or aluminum foil and then place them in a freezer-safe bag. They can be frozen for up to 2 months without losing their deliciousness. When you’re ready to enjoy, simply thaw them overnight in the fridge.
What’s the best way to reheat frozen Twice Baked Sweet Potatoes?
To reheat, preheat your oven to 350°F and bake the thawed sweet potatoes for about 20 minutes, until heated through. Keep an eye on those marshmallows; they should be gooey and golden brown!
Can I modify this recipe for dietary restrictions?
Of course! For a dairy-free version, substitute unsalted butter with a plant-based butter alternative, and use coconut cream instead of heavy cream. You can also omit the marshmallows or use vegan marshmallows for a delightful twist. Always make sure to check labels for allergens based on your needs.
What should I do if my sweet potatoes turn out too dry?
If they seem a bit dry, don’t worry! You can add an extra splash of heavy cream or milk when mixing the filling to help restore moisture. Be sure to avoid overbaking in the future to keep them nice and fluffy!
Twice Baked Sweet Potatoes with Marshmallows: A Cozy Delight
Ingredients
Equipment
Method
- Preheat your oven to 425°F and prepare a 9×13-inch baking pan by lining it with heavy-duty aluminum foil.
- Scrub the sweet potatoes thoroughly to remove any dirt, then pierce them about 6 times with a fork.
- Roast the potatoes in the prepared pan for approximately 1 hour, or until fork-tender.
- Cut the roasted potatoes vertically down the center with a sharp knife.
- Reduce the oven temperature to 350°F.
- Scoop out the flesh from each half and place it into a large mixing bowl.
- Mix in brown sugar, diced butter, pumpkin pie spice, heavy cream, and kosher salt into the sweet potato flesh.
- Divide the sweet potato mixture evenly back into the potato skins.
- Top each filled potato with mini marshmallows.
- Bake in the preheated oven for about 10 minutes, or until the marshmallows are golden brown.