Description
Twice Baked Sweet Potatoes are a showstopper with their creamy texture, warm spices, and gooey marshmallow topping. Perfect for the holidays or a cozy weeknight dinner!
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons unsalted butter
- 1/4 cup milk (or more as needed)
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup mini marshmallows
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
- Scrub sweet potatoes clean and pierce them several times with a fork. Place them on the prepared baking sheet and bake for 45-60 minutes, or until very tender.
- Remove from oven and let cool slightly. Reduce oven temperature to 350°F (175°C).
- Cut each potato in half lengthwise and carefully scoop out the flesh into a bowl, leaving a thin layer of potato inside the skins to help them hold their shape.
- To the bowl, add butter, milk, brown sugar, cinnamon, nutmeg, salt, and vanilla extract. Mash until smooth and creamy. Add more milk if needed for desired consistency.
- Spoon the filling back into the sweet potato skins, mounding slightly.
- Top each potato with mini marshmallows.
- Return to the oven and bake for 10-15 minutes, or until the marshmallows are golden brown and gooey.
- Serve warm and enjoy!
Notes
- You can prepare the filling ahead of time and refrigerate it until ready to bake.
- Try adding chopped pecans for a bit of crunch.
- Use dairy-free butter and milk for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sweet potato half
- Calories: 210
- Sugar: 14g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 10mg
