Twice Baked Sweet Potatoes with Toasted Marshmallows
User Reviews
5
Twice Baked Sweet Potatoes with Toasted Marshmallows
Description
Twice Baked Sweet Potatoes with Toasted Marshmallows are made by baking large sweet potatoes until tender, then halving and scooping out most of the flesh while leaving a border of about a quarter inch around the skins. The sweet potato flesh is combined with brown sugar, unsalted butter, heavy cream, pumpkin pie spice, and kosher salt, which is beaten until fluffy to create a sweet, spiced filling. This creamy mixture is then spooned back into the potato skins to maintain the classic boat shape of the dish.
The assembled sweet potatoes are topped generously with mini marshmallows before baking again at a lower temperature to toast the marshmallows until golden brown. This step gives a soft, sticky, and slightly crisp finish on top, adding texture and sweetness that complements the velvety potato filling. The pumpkin pie spice introduces warm aromatic notes characteristic of autumn flavors.
This dish fits well as a dessert side or a sweet accompaniment to a meal, especially around fall holidays. The texture balances creamy mashed sweet potatoes with the soft, toasted marshmallow topping, making it a comforting and festive treat.
You can prepare these potatoes in advance by cooling the filled and topped sweet potatoes completely, then wrapping tightly and freezing for up to three months. Thaw in the refrigerator before baking as directed. Alternatively, refrigerate leftovers wrapped in plastic for shorter storage and reheat before serving.
Ingredients
- 4 large sweet potato
- 1/2 cup packed light brown sugar
- 1/3 cup butter unsalted
- 1 1/4 tsp pumpkin pie spice
- 1/4 tsp kosher salt
- 2 Tbsp heavy cream
- 2 cups mini marshmallows
Instructions
- Preheat oven to 425°F and line a rimmed baking sheet with foil.
- Wash and scrub potatoes, then dry completely. Pierce all over with the tines of a fork, and add to prepared baking sheet.
- Bake approximately 1 hour, or until fork tender.
- Once baked, carefully remove sweet potatoes to a cutting board (I use tongs), and slice each potato in half lengthwise.
- Reduce oven temperature to 350°F.
- Scoop out the flesh of the potatoes, leaving a 1/4 inch border around the inside. Place sweet potato flesh in a mixing bowl. Be careful, as the potatoes will be very hot.
- To the mixing bowl with sweet potato flesh, add brown sugar, butter, heavy cream, pumpkin pie spice and salt. Beat with a hand mixer on about MED speed until combined and fluffy.
- Add the sweet potato skins back to the baking sheet, and spoon the filling from the mixing bowl into the skins.
- Top with marshmallows and bake until marshmallows are as toasted as you'd like them to be. You can also broil the potatoes until the marshmallows are toasted, but you have to watch them very carefully as they can burn very quickly.
- Serve sweet potatoes hot.
Notes
- The filled sweet potatoes can be cooled completely, wrapped in plastic, and frozen in a freezer-safe container for up to three months; thaw in the refrigerator before baking.
- For shorter storage, refrigerate the prepared potatoes wrapped in plastic and bake them after bringing them to room temperature during oven preheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 116g | 39% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 365mg | 15% |
| Potassium | 1198mg | 25% |
| Fiber | 10g | 40% |
| Sugar | 55g | 110% |
| Vitamin A | 48820IU | 976% |
| Vitamin C | 8mg | 9% |
| Calcium | 139mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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