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5.0 from 24 votes

Twice Baked Sweet Potatoes with Toasted Marshmallows

These Twice Baked Sweet Potatoes are perfectly sweetened with brown sugar, warm Fall spices, then topped with mini marshmallows. They're like amazing individual sweet potato casseroles, and perfect for the holidays!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 4 servings
Calories: 640 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 4 large sweet potatoes
  • 1/2 cup packed light brown sugar
  • 1/3 cup unsalted butter
  • 1 1/4 tsp pumpkin pie spice
  • 1/4 tsp kosher salt
  • 2 Tbsp heavy cream
  • 2 cups mini marshmallows

Instructions

    Cup of Yum
  1. Preheat oven to 425°F and line a rimmed baking sheet with foil.
  2. Wash and scrub potatoes, then dry completely. Pierce all over with the tines of a fork, and add to prepared baking sheet.
  3. Bake approximately 1 hour, or until fork tender.
  4. Once baked, carefully remove sweet potatoes to a cutting board (I use tongs), and slice each potato in half lengthwise.
  5. Reduce oven temperature to 350°F.
  6. 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.
  7. 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.
  8. Add the sweet potato skins back to the baking sheet, and spoon the filling from the mixing bowl into the skins.
  9. 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.
  10. Serve sweet potatoes hot.

Notes

  • Make ahead directions:
  • Freezing directions:
  • Once you add the mashed sweet potatoes back to the potato skins, cool them completely, wrap them in plastic wrap and freeze in a freezer-safe container.
  • Potatoes will freeze for up to 3 months. Thaw in the refrigerator, then proceed with the recipe as directed.
  • Once you add the mashed sweet potatoes back to the potato skins, cool them completely, wrap them in plastic wrap and refrigerated in an airtight container.
  • When ready to bake, let the potatoes sit at room temperature for a bit while the oven is preheating. Add the potatoes to a baking sheet, top with marshmallows, and bake as directed.
  • Once you add the mashed sweet potatoes back to the potato skins, cool them completely, wrap them in plastic wrap and freeze in a freezer-safe container.
  • Potatoes will freeze for up to 3 months. Thaw in the refrigerator, then proceed with the recipe as directed.

Nutrition Information

Calories 640kcal (32%) Carbohydrates 116g (39%) Protein 6g (12%) Fat 18g (28%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 51mg (17%) Sodium 365mg (15%) Potassium 1198mg (34%) Fiber 10g (40%) Sugar 55g (110%) Vitamin A 48820IU (976%) Vitamin C 8mg (9%) Calcium 139mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 640

% 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.