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Twice Baked Sweet Potatoes with Marshmallows are like personal sweet potato casseroles—the right Thanksgiving side dish!

Twice Baked Sweet Potatoes with Marshmallows

These Twice Baked Sweet Potatoes are the epitome of comfort and nostalgia, all bundled into a pleasant package. The common-or-garden sweet potato is transformed right into a vessel of autumnal bliss through baking, mashing, and re-baking. You don’t wish to miss this whimsical and traditional Thanksgiving side! For more sweet potato side dishes, do that Thanksgiving Sweet Potato Casserole with Praline Topping, Mashed Sweet Potato Brulee, and Sweet Potato Casserole with Marshmallows.

This easy twice baked sweet potato recipe is filled with flavor. The primary bake softens the sweet potatoes, allowing their natural sugars to subtly caramelize and concentrate, bringing out a deeper, more intense taste. Once barely cooled, they’re hollowed out, leaving a skinny layer of sweet potato to keep up structure.
The scooped-out flesh is then mashed with maple syrup, vanilla, and cinnamon, spooned back into the skins, and topped with mini marshmallows and pecans. The sweet, fluffy marshmallows brown and puff within the oven. They’re delicious!

Why This Sweet Potato Recipe Works

• Easy Portions: Individual servings make for a more streamlined serving process throughout the meal, ensuring each guest gets an equal and sufficient portion without passing around a casserole dish.
• Seasonal Ingredients: Sweet potatoes are in season throughout the fall, making them a fresh and appropriate alternative for the Thanksgiving table.
• Make Ahead: You’ll be able to prep every little thing a day ahead, then add the marshmallows and pecans when able to bake.
• Family-Friendly: Kids are sometimes drawn to the marshmallow topping, making this dish an efficient method to get younger relations enthusiastic about eating a vegetable-heavy side.

Twice Baked Sweet Potatoes Ingredients

• Sweet Potatoes: Wash 4 large sweet potatoes.
• Milk: Use a 3rd cup of fat-free milk.
• Maple Syrup for sweetening the potatoes
• Vanilla Extract and Cinnamon for the very best warm, fall flavor
• Kosher Salt to balance the sweetness
• Pecans: Chop two tablespoons of pecans.
• Marshmallows: You’ll need three-quarters cup of mini marshmallows for the topping.

How one can Make Twice Baked Sweet Potatoes

1. Prick the sweet potatoes with a fork, and bake them at 425°F for about an hour.
2. Cut the potatoes in half and scoop out the flesh, leaving 1 / 4 inch intact.
3. Sweet Potato Filling: Transfer it to a big bowl, mash it with a fork or potato masher, and add the milk, vanilla, maple syrup, salt, and cinnamon.
4. Assemble the Potatoes: Spoon the mixture back into the potato skins and top with marshmallows and pecans.
5. Bake the sweet potatoes at 350°F for about 10 minutes until the marshmallows are golden.

Variations:

• Customize the Filling: Add ingredients, like a splash of bourbon as an alternative of vanilla for more depth. 
• Dairy-Free: Swap regular milk with any dairy-free alternative, like almond milk.
• Sweetener: Switch out maple with honey or brown sugar.
• Spices: Add nutmeg for more spice, or substitute pumpkin pie spice for cinnamon.
• Nuts: Sub walnuts for pecans.

What to Serve with Twice Baked Sweet Potatoes

These healthy twice baked sweet potatoes could be excellent in your Thanksgiving Menu with all of the classics.

How long and at what temperature do you reheat twice bake sweet potatoes?

You’ll be able to prep these sweet potatoes a day early, and skip the topping and second baking. Then, add the marshmallows and pecans before reheating, and bake them at 350° for 10 to twenty minutes until warm.

Twice baked sweet potatoes will stay good within the refrigerator for as much as 4 days. Reheat them within the microwave or oven until warm.

More Sweet Potato Recipes You’ll Love

Prep: 5 minutes mins

Cook: 1 hour hr 10 minutes mins

cooling time: 10 minutes mins

Total: 1 hour hr 25 minutes mins

Yield: 8 servings

Serving Size: 1 loaded half

• Preheat oven to 425F. On a baking sheet, (lined with foil for simple clean-up for those who wish) prick sweet potatoes throughout with a fork.

• Bake until tender, or until a fork inserted within the thickest part has no resistance, 55 to 65 minutes.

• Allow to chill for 10 minutes so that they are easier to handle. Meanwhile reduce oven to 350F.

• Cut sweet potatoes in half and punctiliously scoop out flesh with a metal spoon and transfer to a big bowl, leaving about ¼-inch of flesh intact.

• Mash with a fork or potato masher and add the milk, vanilla, maple syrup, salt and cinnamon.

• Spoon back within the potato skins leaving it fluffy, top with marshmallows and pecans and bake 8 to 10 more minutes, until the marshmallows are golden.

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