These Twice Baked Sweet Potatoes are roasted until fork-tender, then topped with a delicious mixture of brown sugar, butter, marshmallows, and pecans. They are baked again for a fun twist on sweet potato casserole. Serve it as a hearty side dish during the holidays or any time of the year!
You're going to love these individual sweet Twice Baked Sweet Potatoes with marshmallows and pecans! They're a fun twist on the classic sweet potato casserole - made right inside the loaded sweet potato!
A twice-baked loaded potato is a potato that has been roasted until fork-tender, then stuffed! It can be loaded with sweet or savoring fillings.
For savory, they can be filled with a mixture of butter, cheese, and often other ingredients such as bacon or sour cream. They are then baked again until the filling is hot and bubbly.
Twice baking sweet potatoes gives them a fluffy, creamy texture that is simply irresistible.
This recipe is a twist on the classic twice-baked potato and uses sweet potato as the base.
After the entire potato is baked, it's halved and topped with a mixture of sweet potato puree, brown sugar, butter, pecans, and marshmallows. Then it's baked again until the topping is melted and bubbly.
The result is a delicious side dish that is great at a holiday table or sweet enough to double as dessert!
Why Make This Recipe
- It's a fun twist on sweet potato casserole but individual-sized.
- The ingredients are simple and can be found anywhere.
- A great addition to your holiday table or as a weeknight side dish.
- You can customize what goes on top to suit your tastes.
- Sweet Potatoes - The main star of the show, sweet potatoes have a bright orange color and a sweet warming flavor.
- Vegetable Oil - Used to coat the outside of the potato to help it roast properly in the oven.
- Heavy Cream - Thins out the stuffed filling helping it maintain rich and creamy.
- Melted Butter - Adds a rich buttery flavor to the filling that pairs well with the rest of the ingredients.
- Brown Sugar - Adds a layer of sweet flavor to the filling that has a hint of caramelized molasses.
- Dried Seasonings - A mix of ground cinnamon, nutmeg, and salt is used to add warming flavor to the sweet potato.
- Chopped Pecans - Gives the topping a nutty crunch.
- Mini Marshmallows - A classic topping for twice-baked sweet potatoes that add a fun sweetness with a melty texture.
Please scroll down to the recipe card below for the full quantities.
Wondering how to make this Twice Baked Sweet Potatoes recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Preheat the oven to 400 degrees F. Grab a rimmed baking sheet and set it aside.
Prepare the sweet potatoes: Poke a few holes in each sweet potato with a fork or knife. Using a fork, poke multiple holes in each sweet potato, then brush or rub them with the oil all over.
Roast the sweet potatoes: Place the sweet potatoes onto a baking sheet lined with parchment paper and bake for 45 minutes or until cooked through and the skin wrinkles.
Remove the cooked center: Slice the sweet potatoes in half lengthwise and scoop out the flesh into a mixing bowl, leaving ¼ -inch around the edge of the sweet potatoes as a bowl for the filling. Set the sweet potato skins into a baking dish in a single even layer.
Assemble the filling: To the sweet potato flesh, add the cream, butter, sugar, spices and salt to the sweet potato flesh and blend with an electric mixer until combined and evenly distributed.
Fill and bake: Spoon the filling into the potato skins, and sprinkle with the chopped pecans. Then add the miniature marshmallows. Place the dish back into the oven and bake for 15 minutes or until the marshmallows begin to turn golden. Remove and serve.
Depending on the size of your sweet potatoes, they may need more or less time to cook. Check with a fork or sharp knife through the center.
Poking holes in the sweet potatoes before baking is important because it helps release the steam as they cook.
When you remove the filling from the potato, take care as it will be extremely hot and can cause burns.
Make sure the butter is slightly cooled before mixing into the filling to ensure everything mixes smoothly and evenly.
Keep an eye on the potatoes during the second bake as the marshmallows can quickly burn.
There are many types of sweet potatoes you can use for this recipe including Garnet, Beauregard, or even Jewel sweet potatoes.
For a bit of savory flavor, try adding bacon to the filling or topping.
You could also use chocolate chips in place of the marshmallows for a fun twist.
Top with caramelized onions for an extra touch of sweetness for a more savory potato.
Drizzle with honey or maple syrup for a touch of sweetness.
Replace the pecans with walnuts or almonds for a different flavor and texture.
If you want to lighten up this dish, use milk or unsweetened almond milk in place of heavy cream and use half the amount of butter. You could also leave out the marshmallows altogether.
Storage & Freezing
Storing: If you have any leftovers, make sure they are completely cooled, then store them in an airtight container and keep them in the fridge for up to four days.
Freezing: This twice-baked sweet potato dish can also be frozen. Simply bake as directed, allow to cool completely, then store in a freezer-safe dish for up to three months. When ready to serve, let thaw overnight in the fridge then reheat in a 350-degree oven until warmed through.
Yes, it is possible to overcook sweet potatoes. They should be cooked until fork-tender, but if they are cooked too long, they will become too mushy.
Sweet potatoes are done when they can be pierced with a fork or sharp knife with little resistance. You don't want them to be too hard, or they will be difficult to scoop out the center. You also don't want them to be too soft or they will turn to mush when you mix in the other ingredients.
Yes, you can make this dish vegan by using vegan butter and leaving out the marshmallows and cream or using vegan versions. You could also use chocolate chips in place of the marshmallows.
More side dish recipes
We hope that you love this tasty loaded sweet potatoes recipe! Be sure to also check out these other side dishes too!
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Twice Baked Sweet Potatoes
- Electric mixer
- Roasting Dish
- 4 sweet potatoes
- 2 teaspoons vegetable oil
- ¼ cup heavy cream
- 3 tablespoons butter melted and cooled
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup pecans chopped
- 1 ½ cup mini marshmallows
- Preheat the oven to 400°F.
- Using a fork, poke multiple holes in each sweet potato, then brush or rub them with the oil all over.
- Place the sweet potatoes onto a baking sheet lined with parchment paper and bake for 45 minutes or until cooked through and the skin wrinkles.
- Slice the sweet potatoes in half lengthwise (carefull, they’re hot!) and scoop out the flesh into a mixing bowl, leaving ¼ -inch around the edge of the sweet potatoes. Set the sweet potato skins into a baking dish.
- Add the cream, butter, sugar, spices and salt to the sweet potato flesh and blend with an electric mixer until combined.
- Spoon the filling into the potato skins, and sprinkle with the chopped pecans. Then add the miniature marshmallows.
- Place the dish back into the oven and bake for 15 minutes or until the marshmallows begin to turn golden.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
This recipe was SO delicious! It reminded me of sweet potato casserole, but so much easier! Love the sweetness from the brown sugar and cinnamon, with the crunchy pecans and gooey marshmallows. YUM!
I'm sweet potato obsessed and these are so good! Thanks for the recipe!