These easy Twice Baked Sweet Potatoes are the perfect side dish for just about any dinner! The warm buttery cinnamon and brown sugar center combined with the toasted marshmallows, create an irresistible side dish.
Twice Baked Sweet Potatoes
I always loved toasting marshmallows around the campfire as a kid, and these toasted marshmallow sweet potatoes bring me right back to it. Full of fall flavors, sweet marshmallows, and buttery sweet potatoes, it’s a real treat for the kids, too! They love the idea of marshmallows for dinner!
Whole, fresh sweet potatoes are baked, stuffed with butter, brown sugar, cinnamon, chopped pecans, and marshmallows, and then quickly broiled for a delicious toasted treat! It’s a great side dish to add to your holiday meals such as Thanksgiving and Christmas, but also delicious any time of year.
Since these stuffed sweet potatoes are so easy to make, you’ll be able to whip up a side any day of the week. You can bake your sweet potatoes or use this handy instant pot sweet potatoes recipe that cooks them in half the time. Either way, it only takes a few minutes to stuff them and toast the brown sugar and marshmallow filling!
With only 6-ingredients, this side dish takes virtually no time at all to prep. Take a look at the ingredients and make sure you have everything you need!
- Sweet potatoes: For this recipe, you will want to use medium sized sweet potatoes. They work the best for cooking and stuffing.
- Butter: I used regular salted butter, but honey butter would be delicious with these stuffed sweet potatoes as well.
- Brown sugar: You will want to pack your tablespoons with butter and use a butter knife to scrape off the excess.
- Cinnamon: This spice adds another layer of flavor that pairs perfectly with the brown sugar and marshmallows.
- Pecans: You’ll need to chop your pecans. For more flavor, you could also toast them before you put them on your sweet potatoes.
- Marshmallows: The mini marshmallows work best for stuffing and toast really well.
How to Make Twice Baked Sweet Potatoes
Before beginning this recipe, you will need to cook your sweet potatoes in the oven or Instant Pot (Instant Pot Sweet Potatoes) to soften them. Wrap your sweet potatoes in foil and bake them for 1-hour at 400℉, and then follow the steps below:
Preheat and prep: First, turn your broiler on in your oven. Then, place your hot, cooked sweet potatoes on a baking sheet or in a casserole dish.
Make an opening: Next, slice the center of each sweet potato to make an opening. Then, squeeze the ends of the potato towards the middle to make it wider.
Stuff the sweet potatoes: Stuff your sweet potatoes with butter, brown sugar, cinnamon, and pecans. Then, top them with marshmallows.
Toast the sweet potatoes: Then, place the sweet potatoes on the middle rack in your oven under the broiler and let them cook for 1-3 minutes, or until the marshmallows are perfectly toasted.
Serve and Enjoy! These are best served fresh right out of the oven while the marshmallows are still perfectly soft and gooey!
Twice Baked Sweet Potato Tips
- Potatoes should be fork tender. Before stuffing your sweet potatoes, you want them to be fork tender or able to be gently squeezed.
- Remove some of the potato. If your potatoes are big, you can remove some of the inside of the potato to make room for stuffing it.
- Toast the pecans. Heating nuts makes them crunchier and enhances their nutty flavor. If you want more flavor, toast your pecans before using them.
Is It Okay to Eat Sweet Potato Skins?
Absolutely! In fact, the skins of any potato have the most nutritional value. Toasted and caramelized, sweet potato skins are delicious, too.
Can I Use Different Nuts?
If you aren’t a fan of pecans, you can use other nuts, instead. You could use walnuts, hazelnuts, macadamia nuts, or cashews if you like. However, walnuts are the closest substitute for pecans.
I make these marshmallow stuffed sweet potatoes as a side to my Thanksgiving turkey, but they make a delicious side to almost any dish. If you aren’t sure what to make them with, here are a few suggestions:
- Pan Fried Pork Chops
- Crockpot Turkey Breast
- Slow Cooker Country Style Ribs
- Roasted Citrus Chicken
- Stuffing Stuffed Chicken Breasts
How to Store Leftovers
If you want to store your already cooked sweet potatoes, simply put them in a tupperware bowl and place them in the refrigerator. Cooked sweet potatoes can last 3-5 days in the fridge.
- 4 cooked medium sized sweet potatoes**
- 4 tablespoons butter
- 4 tablespoons brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons chopped pecans
- 1 cup mini marshmallows, enough to cover the opening of each potato
- Turn on the broiler on your oven. Place hot cooked sweet potatoes on a baking sheet or casserole dish.
- Slice the center of each sweet potato to make an opening on the top of the potato. Softly squeeze the ends of the sweet potato towards the middle, to create an opening on top.
- Fill each opening with butter, brown sugar, cinnamon and pecans. Then top each opening with marshmallows.
- Place on middle rack in oven under the broiler and cook for about 1-3 minutes, until marshmallows are perfectly toasted.
- Remove from oven and serve immediately.
**You can bake your sweet potatoes in the oven (400°F, wrap the sweet potatoes in foil and bake them for about 1 hour, until soft) or cook them in the instant pot: Instant Pot Sweet Potatoes
Amount Per Serving: Calories: 373Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 150mgCarbohydrates: 55gFiber: 6gSugar: 26gProtein: 4g