Name: Twice Baked Sweet Potatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 4 medium sweet potatoes; 2 tablespoons butter; 1/4 cup brown sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 1/4 cup milk; 1/2 teaspoon vanilla extract; 1 cup mini marshmallows

Why You’ll Love This Recipe

Twice Baked Sweet Potatoes offer a unique twist on a classic side dish. The sweet potatoes are roasted until tender, scooped, whipped with butter, brown sugar, and spices, and then baked again with a luscious topping of mini marshmallows. The result is a creamy, flavorful filling and a golden, slightly crispy top that everyone will rave about. They’re simple to prepare, easy to make ahead, and look stunning on any table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes
Unsalted butter
Brown sugar
Ground cinnamon
Nutmeg
Vanilla extract
Salt
Milk or cream
Mini marshmallows

Directions

Preheat your oven to 400°F (200°C).
Wash and dry the sweet potatoes, then place them on a baking sheet and roast for about 45–60 minutes, or until fork-tender.
Let the sweet potatoes cool slightly, then slice each one in half lengthwise. Carefully scoop out the flesh, leaving a thin layer to maintain the potato’s structure.
In a mixing bowl, combine the sweet potato flesh with butter, brown sugar, cinnamon, nutmeg, vanilla extract, salt, and milk or cream. Mash until smooth and creamy.
Spoon the mixture back into the sweet potato skins, mounding slightly.
Top each with mini marshmallows.
Return to the oven and bake at 375°F (190°C) for another 10–15 minutes, or until the marshmallows are melted and lightly golden.
Serve warm and enjoy.

Servings and timing

This recipe serves 4 to 6 people and takes about 1 hour and 15 minutes from start to finish. Baking time includes the initial roasting and the second bake with the marshmallow topping.

Variations

Savory twist: Skip the brown sugar and marshmallows. Add sharp cheddar cheese, chives, and a pinch of smoked paprika.
Nutty topping: Mix chopped pecans with brown sugar and butter for a crunchy topping instead of marshmallows.
Maple flavor: Add a tablespoon of maple syrup to the filling for a richer depth of sweetness.
Vegan version: Use plant-based butter, non-dairy milk, and vegan marshmallows.
Spiced up: Add a pinch of cayenne or chili powder for a sweet-and-spicy balance.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the sweet potatoes in a 350°F (175°C) oven for 10–15 minutes until warmed through. Avoid microwaving if topped with marshmallows, as they may melt unevenly or become sticky.

FAQs

How do I know when the sweet potatoes are fully baked?

They should be fork-tender and soft all the way through. A knife or fork should slide in easily without resistance.

Can I prepare them in advance?

Yes, you can make the filling and stuff the potatoes a day ahead. Add the marshmallows just before baking.

Are these gluten-free?

Yes, this recipe is naturally gluten-free as long as all added ingredients are verified gluten-free.

What’s the best type of sweet potato to use?

Use orange-fleshed sweet potatoes such as Garnet or Jewel for their creamy texture and natural sweetness.

Can I use canned sweet potatoes?

Fresh sweet potatoes are recommended for texture and flavor, but canned can work in a pinch. Drain well and adjust the sweetness.

How do I make them less sweet?

Reduce the brown sugar or skip the marshmallows. You can also add a splash of lemon juice to balance the flavor.

Can I freeze twice baked sweet potatoes?

Yes. Freeze them after stuffing but before adding marshmallows. Thaw, then top and bake when ready to serve.

What can I use instead of marshmallows?

Try a pecan streusel topping or drizzle with maple syrup for a less sugary alternative.

Can I microwave the sweet potatoes instead of baking?

Yes, but roasting enhances flavor. If using the microwave, poke holes and cook for 5–8 minutes per potato, turning halfway through.

How do I keep the skins from tearing?

Let the potatoes cool slightly before scooping, and use a spoon carefully to avoid ripping the skins.

Conclusion

Twice Baked Sweet Potatoes are a deliciously rich and festive side dish that everyone will love. With their creamy, spiced filling and golden marshmallow topping, they bring warmth and comfort to any meal. Whether for a holiday table or a cozy dinner at home, this dish is sure to impress and satisfy.