Twice Baked Sweet Potatoes
Light and fluffy sweet potato filling & stuffed with browned butter and pecans with golden, gooey marshmallows. With each bite of these twice-baked sweet potatoes, you can expect a rich, indulgent, comfort. Perfect for any dinner table.
What’s not to love about sweet potatoes? They’re naturally sweet, pair well with everything, and when mixed with butter, brown sugar, and marshmallows they transform into the perfect side dish.
These twice-baked sweet potatoes take the flavor of sweet potato casserole and turn it into individual servings. They’re great for a Holiday dinner or to step up a regular old Sunday night.
With a toasted marshmallow topping and brown sugar buttery filling, the best part about the sweet potatoes is that they can be half-prepped in advance to make busy meals a bit easier.
Always a hit, these twice-baked sweet potatoes will have everyone grabbing second helpings in record time.
Ingredients You Need
- Sweet potatoes: try to get sweet potatoes that are roughly the same size so that they cook evenly.
- Butter: unsalted butter works best as you want a sweeter flavor to the dish.
- Brown sugar: both brown sugar and maple syrup will work here to bring out a rich, indulgent flavor.
- Pecans: make sure to chop the pecans (or purchase chopped) so that they disperse evenly and there’s a bit of crunch in every bite.
- Mini marshmallows: whatever you have in the cupboard will work. Fresh marshmallows will melt better on top of the potatoes.
Tips For Success
The Sweet Potatoes
There’s no need to peel the potatoes as you want to keep them in their skin to turn the skin into a crispy shell. On the initial bake, poke holes in the potatoes to let the steam out, this is what helps keep the flesh so fluffy.
Batching
This recipe is easy to adjust for a large crowd. Make as many sweet potatoes as you need and then just keep adding to the topping to fill them.
The Second Bake
After topping the baked sweet potatoes with the brown butter and marshmallow mixture, you’ll be baking the potatoes again. In the last few minutes keep a close eye on the oven. You want a golden brown look on the marshmallows but it can turn black very quickly. Remove from the oven as they start to brown. Do not broil.
Storing Leftovers
It’s rare you’ll have leftovers of these twice-baked sweet potatoes as they tend to get eaten up quickly. However, if you do, let them cool fully before storing.
Place the sweet potatoes into an airtight container in the fridge for up to 3 days.
To reheat them, pop them back into the oven on a lower heat (300F) until heated through. Reheating these twice-baked sweet potatoes in the microwave can be tricky as the marshmallows heat up far faster than the filling.
Do not freeze the sweet potatoes with the marshmallow topping as it doesn’t thaw well.
Making Twice Baked Sweet Potatoes Ahead Of Time
- To save yourself time in the kitchen, you can meal prep these sweet potatoes in advance by baking the sweet potatoes early.
- Wrap the potatoes in foil, bake them until cooked, and let them cool fully.
- Keep them in their foil wrapping as you store them in the fridge until you need them (ideally only 1-2 days later).
- When you need them, remove them from the fridge and let them come to room temperature as you make the buttery pecan topping.
- Top the sweet potatoes with the pecans and then marshmallows and bake until cooked through and golden brown.
Yes. Regardless of whether you’re cooking the sweet potatoes in the microwave or oven, you want to use a fork and poke multiple holes into the potato. This helps the steam that builds up inside escape and maintains a fluffy texture within the potato flesh.
More often than not it’s the size of the potatoes that will determine how long they take to bake. Larger potatoes will take longer and vice versa. You want your potatoes to be tender when you remove them from the oven. If you bake them too long, they’ll become hard.
When making twice-baked potatoes, you want to wrap your sweet potatoes in foil for the initial bake. This helps create a bit more moisture and results in a really creamy filling. On the second bake, however, you want crispier skin, so you leave the foil off. This allows some of the moisture to be reduced.
Twice Baked Stuffed Sweet Potatoes
Ingredients
- sweet potatoes
- butter
- brown sugar
- chopped pecans
- mini marshmallows
Instructions
- Preheat the oven to 350 degrees.
- Using a fork, poke holes in the sweet potatoe(s). Wrap individually in tin foil & place on a baking sheet. Bake for 1 hour.
- Let cool until they have cooled enough to handle. Remove the tin foil & split down the middle.
- In a skillet, melt a couple tablespoons of butter. Throw in some chopped pecans (about 2oz for 4 sweet potatoes) & cook for 3 minutes, stirring often. Mix in a couple tablespoons of brown sugar, and cook for an additional 2 minutes, stirring. Remove from the heat.
- Stuff mini marshmallows into the sweet potatoe(s) – really cramming them in – until halfway full. Top with the brown sugar pecans. Finish off with more mini marshmallows, packing them in as well.
- Bake for about 15 minutes on 350 degrees, or until the top of the marshmallows are lightly browned.
I can’t wait to try these this weekend. Thanks for sharing!