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Twice Baked Sweet Potatoes with Marshmallows Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 147 reviews
  • Author: Lauren
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

This Twice Baked Sweet Potatoes with Marshmallows recipe offers a delightful twist on a classic side dish, perfect for Thanksgiving or any cozy meal. Tender baked sweet potatoes are mashed with milk, vanilla, maple syrup, cinnamon, and salt, then spooned back into their skins and topped with crunchy pecans and toasted mini marshmallows for a sweet and comforting treat.

Ingredients

Scale

Sweet Potatoes

  • 4 large sweet potatoes (8 ounces each, scrubbed clean)

Filling

  • 1/3 cup fat free milk (or milk alternative such as almond)
  • 2 tablespoons pure maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon

Toppings

  • 2 tablespoons chopped pecans
  • 3/4 cup mini marshmallows

Instructions

  1. Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C). Line a baking sheet with foil for easier cleanup if desired. Prick each sweet potato all over with a fork to allow steam to escape during baking.
  2. Bake Sweet Potatoes: Place the pricked sweet potatoes on the prepared baking sheet and bake until very tender, about 55 to 65 minutes. Test doneness by inserting a fork into the thickest part; it should meet no resistance.
  3. Cool and Lower Oven Temperature: Remove the sweet potatoes from the oven and allow them to cool for about 10 minutes until they are easier to handle. Meanwhile, reduce the oven temperature to 350°F (175°C).
  4. Scoop and Mash Filling: Cut the sweet potatoes in half lengthwise. Carefully scoop out the flesh with a metal spoon, leaving about ¼-inch of flesh intact to maintain the structure of the skins. Transfer the scooped flesh to a large bowl and mash it using a fork or potato masher.
  5. Add Flavorings: To the mashed sweet potato flesh, add the fat free milk (or milk alternative), vanilla extract, pure maple syrup, kosher salt, and ground cinnamon. Mix well until the filling is smooth, creamy, and fluffy.
  6. Refill and Top: Spoon the mashed sweet potato mixture back into the skins, packing it lightly to keep the texture fluffy. Evenly sprinkle the chopped pecans and mini marshmallows over the top of each filled potato half.
  7. Final Bake: Return the stuffed sweet potatoes to the oven and bake for an additional 8 to 10 minutes, or until the mini marshmallows are golden and slightly toasted on top.

Notes

  • Twice Baked Sweet Potatoes with Marshmallows are a wonderful alternative to traditional sweet potato casseroles and make a perfect personal side dish for holiday meals like Thanksgiving.
  • You can substitute fat free milk with almond, soy, or other milk alternatives to suit dietary preferences.
  • For a nuttier flavor, try using toasted pecans as a topping.
  • Adjust the sweetness by adding more or less maple syrup according to taste.

Nutrition

  • Serving Size: 1 loaded half
  • Calories: 142 kcal
  • Sugar: 11 g
  • Sodium: 106 mg
  • Fat: 1.5 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 30.5 g
  • Fiber: 3.5 g
  • Protein: 2.5 g
  • Cholesterol: 0.5 mg

Find it online: https://tastyrates.com/twice-baked-sweet-potatoes-with-marshmallows-recipe/