Twice Baked Sweet Potatoes with Marshmallows Recipe

If you’re looking for a holiday side dish that truly steals the show, I’ve got just the thing. This Twice Baked Sweet Potatoes with Marshmallows Recipe is a fan-freaking-tastic twist on the traditional sweet potato casserole, and I absolutely love how it turns out every single time. Trust me, once you try this, you’ll see why it’s become my go-to for those family dinners and festive gatherings—sweet, creamy, with a hint of vanilla and that perfect golden marshmallow finish. Ready to impress? Let’s dive in!

this …

Ingredients You’ll Need

These ingredients come together to create that luscious, creamy texture with just the right touch of sweetness—and those toasted marshmallows on top? Absolute magic. When shopping, look for firm sweet potatoes with smooth skins, and fresh mini marshmallows work best for even melting.

• Sweet Potatoes: Choose large, firm ones around 8 ounces each—make sure they’re clean and free of bruises for the best results.
• Fat Free Milk (or alternative): I often use almond milk for a subtle nutty flavor and to keep things light, but plain milk works perfectly too.
• Pure Maple Syrup: This adds natural sweetness and depth—definitely not the same without it!
• Vanilla Extract: Just a splash elevates the flavor, making it warm and inviting.
• Kosher Salt: A little salt balances the sweetness and pulls the flavors together.
• Ground Cinnamon: A cozy spice that complements the sweet potato beautifully.
• Chopped Pecans: Adds a buttery crunch on top; you can toast them lightly for extra flavor.
• Mini Marshmallows: The crowning glory—melts perfectly and browns beautifully under the oven’s heat.

Variations

I love how forgiving this Twice Baked Sweet Potatoes with Marshmallows Recipe is—feel free to personalize it to your taste or dietary needs. I’ve tried different spins over the years, and each one brings a new flavor profile while keeping that cozy vibe intact.

• Nut-Free Version: For my friends with allergies, swapping pecans for toasted oats or coconut flakes works wonderfully and still adds texture.
• Spiced Up Variation: I sometimes toss in a pinch of nutmeg or allspice to bring extra warmth to the flavor—the family always notices and asks for more.
• Dairy-Free Substitute: Using coconut milk instead of cow’s milk adds a subtle tropical hint, making the dish feel a bit more indulgent.
• Adding Protein: Stirring in a spoonful of nut butter before baking boosts richness and keeps you feeling satisfied longer.

How to Make Twice Baked Sweet Potatoes with Marshmallows Recipe

Step 1: Roast Those Sweet Potatoes to Perfection

Start by preheating your oven to 425°F. Line a baking sheet with foil for easy cleanup (trust me, you’ll thank me later!) and prick each sweet potato all over with a fork. This helps steam escape and ensures they cook evenly. Pop them in the oven for about 55 to 65 minutes—you’re looking for tender potatoes with no resistance when you poke them with a fork. To avoid overcooking, start checking around 50 minutes.

Step 2: Cool and Scoop Out the Sweet Potato Flesh

Once done, let the potatoes rest for about 10 minutes to cool down enough to handle safely. Meanwhile, lower the oven temperature to 350°F. Then, slice each sweet potato in half lengthwise and carefully scoop out the soft flesh with a metal spoon, leaving about a ¼-inch border intact around the skins to hold their shape. Transferring the scooped flesh to a large bowl, you’re ready to mash and flavor.

Step 3: Mash, Flavor, and Refill

I like to mash the sweet potato flesh with a fork or potato masher until smooth but still a bit fluffy. Add in the milk (or your alternative), vanilla extract, maple syrup, salt, and cinnamon, then mix everything together until it’s luxuriously creamy and well combined. Spoon this luscious mix back into the sweet potato skins, keeping it fluffy but nicely packed.

Step 4: Top with Marshmallows and Pecans, Then Bake Again

Scatter the mini marshmallows generously over the filling and sprinkle with chopped pecans for that irresistible crunch. Bake the trays again for 8 to 10 minutes until the marshmallows turn golden and gooey. I like to watch closely in the last few minutes—it happens quickly, and you want perfect browning without burning.

How to Serve Twice Baked Sweet Potatoes with Marshmallows Recipe

Garnishes

I usually keep it simple with just toasted pecans to add crunch, but fresh chopped parsley or a light sprinkle of sea salt can add a surprising hit of contrast. For a little festive flair, a dusting of extra cinnamon or a few dried cranberries make a lovely pop of color and flavor.

Side Dishes

This dish pairs beautifully with roasted turkey or baked ham for holiday dinners, but I also love serving it with green beans almondine or a crisp autumn salad to balance the richness. Plus, it’s a hit alongside slow-cooked pulled pork for a cozy family meal.

Creative Ways to Present

For a special occasion, I’ve served these sweet potato boats on individual mini wooden trays with a sprig of rosemary on top—so charming and festive! You can also place them in a casserole dish for easy serving, and arrange the marshmallows in neat rows before baking for a fun twist. My guests always ask how I made them look so pretty.

Make Ahead and Storage

Storing Leftovers

Leftovers? No problem. I keep any extras in an airtight container in the fridge for up to three days. When you’re ready, just warm them gently in the oven or microwave—though I prefer the oven to keep that marshmallow topping a bit crispy and melty.

Freezing

If you want to freeze, scoop out and mash the sweet potato filling without the marshmallows, then freeze it in a sealed container. When thawed, refill the skins, top with marshmallows and pecans, and bake as usual. This way, the marshmallows don’t lose their texture in the freezer, which I’ve learned from experience!

Reheating

My favorite way to reheat is in a 350°F oven for about 15-20 minutes—just enough to warm through and revive that gooey marshmallow magic without overcooking. Avoid microwaving if you want to keep the texture perfect.

FAQs

Final Thoughts

I truly can’t recommend this Twice Baked Sweet Potatoes with Marshmallows Recipe enough—it blends nostalgic flavors with a fresh twist that feels both festive and comforting. Every time I serve these, I see happy faces and hear requests for seconds, which is exactly the kind of kitchen success I love sharing. Give it a try yourself, and you might just find a new holiday tradition in the making. Happy baking, friend!

Print