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5 from 1 vote

Twice Baked Sweet Potatoes

Rather than making an entire sweet potato casserole this year, why not try a fun presentation with these easy Twice Baked Sweet Potatoes! Topped with toasted marshmallows and filled with creamy, buttery yams, these are perfect for your Thanksgiving, Christmas, or Easter dinner, or any night when you are craving a delicious and unique side!
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 8 servings
Calories: 270kcal
Author: Amy Nash

Ingredients

  • 4 sweet potatoes
  • ½ cup dark brown sugar
  • cup salted butter
  • ½ teaspoon pumpkin spice
  • 2 Tablespoons heavy cream
  • 2 cups mini marshmallows

Instructions

  • Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Wash the sweet potatoes and pierce them all over several times with a sharp knife or the tines of a fork. Bake for 1 hour or until tender and a sharp knife slides easily into each of the potatoes.
  • Transfer the baked sweet potatoes to a cutting board and use a large sharp knife to cut them in half lengthwise. Scoop out the center of potatoes with a spoon into a large bowl, leaving a sturdy shell about ¼-inch thick. Be very careful as the potatoes will still be hot. 
  • Add the brown sugar, butter, pumpkin spice, and cream. Beat with a hand mixer until creamy and smooth.
  • Replace the sweet potato skins onto the lined baking sheet and then fill them with the mashed sweet potatoes and top with marshmallows.
  • Lower the oven temp to 350 degrees F. Bake just until the marshmallows are toasted, about 5-8 minutes. Serve warm.

Notes

  • Will keep refrigerated in an airtight container for 5-7 days.
  • Will also freeze well for up to 3 months, although I recommend freezing without the marshmallows on top. To thaw, place in the refrigerator overnight. Reheat in the oven or in a microwave safe dish, then top with the marshmallows to finish in the oven until toasted.
  • If you want to eat the sweet potato skins, I recommend rubbing the sweet potatoes with coconut, avocado, or olive oil and sprinkling with a generous amount of coarse or flaky salt before baking.

Nutrition

Calories: 270kcal | Carbohydrates: 47g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 145mg | Potassium: 406mg | Fiber: 3g | Sugar: 25g | Vitamin A: 16323IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg