Twice Baked Stuffed Sweet Potatoes

I love sweet potatoes.  It’s a vegetable that tastes like a dessert – so really, what’s not to love? 

As much as I love sweet potatoes, we don’t eat them nearly enough for my liking.  Not because I’m not craving them – but because I get tired of making the same recipes over & again. I needed a sweet potato change-up!

Enter these Twice Baked Stuffed Sweet Potatoes.  These came to me while making twice stuffed baked potatoes, and I thought ‘Why not?’.  I know I can’t be the only one who has thought of such a concept, and I don’t really care. I’m just glad that these made their way into my tummy.  Because, that is all that matters at the end of the day, right?  

There are no exact measurements in this recipe & that is part of the beauty to it.  Customize the fire outta this one!

Preheat your oven to 350 degrees.  Take as many sweet potatoes as you want to cook, poke some holes in them with a fork, and then roll them individually in tin foil.  Put them on a baking sheet & bake them for an hour.

Remove from the oven, and let cool for a bit before removing the foil.  Once cool enough to handle, take the foil off & slice the potatoes down the middle – in half, but not all the way through.

In a small skillet, melt a couple tablespoons of butter.  Pour in some chopped pecans (I use 2oz for 4 sweet potatoes), and cook for about 2-3 minutes, stirring often.

Mix in a few tablespoons of brown sugar, and cook for another minute or two – stirring often.

Mmmm, pecans.

Stuff the inside of the sweet potatoes about halfway with mini marshmallows. Really cram them in there because they deflate once baked & cooled a little.

Divide the pecans among however many sweet potatoes you use.

Cram some more mini marshmallows on top of that.  Really – cram them in!  

Bake them on 350 for about 15 minutes, or until the marshmallows have started to brown a little.


Twice Baked Stuffed Sweet Potatoes

Author Mrs Happy Homemaker


  • sweet potatoes
  • butter
  • brown sugar
  • chopped pecans
  • mini marshmallows


  • 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.