Twice Baked Sweet Potatoes with Marshmallows
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5.0
15 reviews
Excellent
Twice Baked Sweet Potatoes with Marshmallows
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Sweet, creamy, decadent, and reminiscent of sweet potato casserole but individually portioned! FAST and EASY enough for family dinners or make them for more formal holiday celebrations! đ đđ§Ą
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Ingredients
- 4 to 6 medium/large sweet potatoes scrubbed well
- ½ cup brown sugar packed* (See Notes)
- â cup unsalted butter diced into large cubes
- ½ teaspoons pumpkin pie spice** See Notes
- 2 tablespoons heavy cream half-and-half may be substituted
- ½ teaspoon kosher salt or to taste
- 2 cups mini marshmallows
Instructions
- Preheat oven to 425F and line a 9x13-inch baking pan or large casserole dish with heavy duty aluminum foil (optional but keeps cleanup easier); set aside.
- Scrub the sweet potatoes well, and then pierce them in about 6 places with a fork or paring knife so they don't explode.*** (See Notes)
- Place potatoes in the baking pan and roast for about 1 hour, or until fork tender. A paring knife or fork should be able to be inserted easily without resistance when they're done. Note that more medium sized potatoes may cook in 45-50 minutes whereas really large ones will take over an hour, 60 to 75 minutes.
- After the potatoes have baked, cut them vertically down the center with a sharp knife, the sharper the better so you don't mutilate the skins too much because you need to save them. Note - remember the potatoes will be extremely hot as you pull them out of that 425F oven where they were for an hour. Use tongs when handling them. Additionally, I always wear a pair of latex Handsaver Kitchen Gloves for jobs like this which saves my fingers from getting burnt. You can allow the potatoes to cool somewhat before handling them, but not completely because the butter wonât melt nor will the cream combine as nicely if theyâre too cold.Â
- Reduce the oven temp to 350F.
- Carefully scoop out the flesh from the sweet potatoes and place it in a large bowl, taking care not too scoop every last bit of it nor go too shallowly, because the skins will not hold their shape if you do so.
- To the bowl with the sweet potato flesh, add the brown sugar, butter, pumpkin pie spice, cream, salt, and beat with a handheld electric mixer on medium-high speed until as smooth as desired. Alternatively, you can mash by hand with a potato masher if you prefer a chunkier texture.
- Evenly divide and spoon the mixture back into the potato skins and place filled potatoes back in the original baking pan.
- Evenly top with the marshmallows, return to the oven (note the reduced oven temp to 350) and bake again for about 10 minutes, or until the marshmallows are as golden browned as desired; keep a close eye on them as marshmallows are prone to burning.
- Serve immediately.
Notes
- *I use dark brown sugar because it imparts a richer and deeper caramel flavor than light, but light brown sugar is fine.
- **I really love the flavor of pumpkin pie spice which is a mixture of cinnamon, allspice, ginger, nutmeg, and cloves because there is just more depth to the finished potatoes. However, you can use solely ground cinnamon if you prefer.
- ***Optionally, in order to get the sweet potato skin crispy, rub with skins with coconut oil. Avocado oil or even olive oil may be substituted but I really enjoy the complementary flavor profile of sweet potatoes and the subtle coconut hint that coconut oil imparts. Then, roll them in large grain sea salt or a coarse Kosher salt like Diamond Crystal. This is what will give you that crispy, crusty, salt skin. However, this is optional.
- Storage: Extra potatoes will keep airtight in the fridge for uo to 5 days. Allow them to come to room temp on the counter, then heat gently in the microwave or in the oven (cover the tops with foil so the marshmallows don't burn).
Nutrition Information
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Serving
1
Calories
320kcal
(16%)
Carbohydrates
52g
(17%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Cholesterol
32mg
(11%)
Sodium
166mg
(7%)
Fiber
4g
(16%)
Sugar
32g
(64%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 320kcal | 16% |
| Carbohydrates | 52g | 17% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 32mg | 11% |
| Sodium | 166mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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