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5.0 from 102 votes

Loaded Twice Baked Sweet Potatoes

These twice baked sweet potatoes are loaded with brown sugar pecan streusel, marshmallows and dried cranberries.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings: 6 potatoes
Calories: 314 kcal
Course: Side Dish
Cuisine: American

Ingredients

For the mashed potatoes
  • 8 medium sweet potatoes similar size and shape
  • 2 tablespoons of unsalted butter
  • 2 tablespoons of brown sugar
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon salt
For the streusel
  • 2 tablespoons of flour
  • 2 tablespoons of brown sugar
  • 2 tablespoons of finely chopped pecans
  • 2 tablespoons of cold butter cut into small cubes
  • 1/2 cup mini marshmallows
  • 1/4 cup dried cranberries roughly chopped
  • cooking spray

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray. Place the potatoes on the pan and prick each one a few times with a fork.
  2. Place in the oven and bake for 45-50 minutes, or until tender.
  3. When the potatoes are cool enough to handle gently slice the tops off and scoop out the insides, leaving a 1/4 inch thick border.
  4. Combine the potatoes with 2 tablespoons of butter, 2 tablespoons of brown sugar, cinnamon and 1/2 teaspoon of salt (or more to taste). Mash the potatoes with a mixer, potato masher or ricer.
  5. Spoon the potato mixture back into only 6 of the shells; discard the remaining 2 shells. Alternatively you can use a piping bag fitted with a large star tip to pipe the potatoes into the shells in a decorative fashion.
  6. At this point you can store the potatoes in the fridge for up to one day or proceed to baking.
  7. Preheat the oven to 350 degrees.
  8. In a bowl combine the flour and brown sugar. Using a fork, cut the cold butter into the flour mixture until coarse crumbs form. Stir in the pecans.
  9. Sprinkle the streusel mixture over the potatoes and lightly pat it down with your fingers so it sticks.
  10. Place the potatoes in the oven and bake for 20 minutes. If the potatoes are coming from the fridge you'll need to add 15 minutes to the bake time.
  11. Remove the potatoes from the oven and gently press the marshmallows into the tops. Bake for another 3 minutes or until marshmallows have melted.
  12. Remove the potatoes from the oven and sprinkle the dried cranberries over the top. Serve immediately.

Notes

  • Try to pick sweet potatoes that are the same size and shape. They will cook more evenly and the end result will look nicer if all your potatoes look similar.
  • I use a potato ricer for the smoothest end result but you can also use a standard potato masher or a mixer.
  • Choose any orange or red fleshed sweet potato for this recipe. You can use varieties like jewel or garnet sweet potatoes.

Nutrition Information

Serving 1g Calories 314kcal (16%) Carbohydrates 54g (18%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 5g (25%) Cholesterol 20mg (7%) Sodium 430mg (18%) Potassium 597mg (17%) Fiber 5g (20%) Sugar 22g (44%) Vitamin A 24825IU (497%) Vitamin C 4.1mg (5%) Calcium 61mg (6%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 6potatoes

Amount Per Serving

Calories 314

% Daily Value*

Serving 1g
Calories 314kcal 16%
Carbohydrates 54g 18%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 430mg 18%
Potassium 597mg 13%
Fiber 5g 20%
Sugar 22g 44%
Vitamin A 24825IU 497%
Vitamin C 4.1mg 5%
Calcium 61mg 6%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.