These Twice Baked Sweet Potatoes are perfectly sweetened with brown sugar, warm Fall spices, then topped with mini marshmallows. They’re like amazing individual sweet potato casseroles, and perfect for the holidays!
This is one of my Side Dish recipes I know you’ll want to keep on hand!
With the holidays coming in a month or so, I’m starting to get allll kinds of excited about Thanksgiving food. Specifically, the side dishes. I can’t get enough!
There’s one dish that I look forward to EVERY year… sweet potato casserole. By all accounts, it’s practically a dessert (which is probably why I like it so much), yet it’s served as a side dish. Sort of a pre-dessert item!
But if you’re having a smaller gathering, maybe you don’t want to make a huge casserole. That’s where these twice baked candied sweet potatoes come in!
Sweet, perfectly spiced, and topped with gooey marshmallows, these mini sweet potato casseroles come in their own serving boat.
With a large variety of topping options, as well as a few make ahead options, you’re sure to find the perfect combination for your holiday feast!
How to make twice baked sweet potatoes?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Bake sweet potatoes. Make sure you’ve pierced them all over with a fork, and that they’ve been scrubbed clean and dried.
- Slice potatoes. Slice them lengthwise, from tip to tip.
- Scoop the flesh. Make sure to leave at least a 1/4 inch border around the inside, otherwise the sweet potatoes will fall apart.
- Make the filling. Combine sweet potato flesh with sugar, butter, cream, and spices. Beat until smooth.
- Spoon into potatoes. Top with marshmallows.
- Bake. Just until the marshmallows are as toasted as you’d like them to be.
Try to find sweet potatoes that are somewhat similar in size and weight, so they’ll cook in about the same time frame. However, if the store doesn’t have a lot to choose from, bake until the smallest potatoes are tender, then set them aside and keep baking the larger ones until they’re finished. Then just continue with the recipe.
Variations of this recipe
- Brown sugar – I use light brown sugar, since that’s what I keep on hand, but dark brown sugar would work just as well.
- No marshmallows – the marshmallows get beautifully toasted and gooey, but if you’re not a fan, you can omit them, or replace them with the suggestions below.
- Nuts – pecans or walnuts make great additions to these sweet potatoes.
- Honey – in place of the marshmallows, add a pat of butter and drizzle of honey.
- Crumble topping – to make these even more like a mini sweet potato casserole, use the pecan crumble from my sweet potato casserole to top the potatoes before the second bake. You can use this with or without the marshmallows.
The reason is likely that you scooped a bit too much filling out of it. You really need at least a 1/4 inch border, otherwise there is nothing to hold the potato shape except that papery thin skin.
I like to use a hand mixer, so there aren’t lumps. But you could use a food processor, potato masher, or just a fork.
Making twice baked sweet potatoes ahead of time
During the holidays, your time is at a premium, so the good news is you can make these sweet potatoes ahead of time!
Once you add the mashed sweet potatoes back to the potato skins, cool them completely, wrap them in plastic wrap and refrigerated in an airtight container.
When ready to bake, let the potatoes sit at room temperature for a bit while the oven is preheating. Add the potatoes to a baking sheet, top with marshmallows, and bake as directed.
Leftover sweet potatoes should be stored in an airtight container and eaten within 3-5 days.
Twice baked sweet potatoes can also be frozen! The process is pretty similar to how to make the potatoes ahead of time.
Once you add the mashed sweet potatoes back to the potato skins, cool them completely, wrap them in plastic wrap and freeze in a freezer-safe container.
Potatoes will freeze for up to 3 months. Thaw in the refrigerator, then proceed with the recipe as directed.
This hand mixer works like a champ and works really well for mixing the sweet potato filling!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 4 large sweet potatoes
- 1/2 cup packed light brown sugar
- 1/3 cup unsalted butter
- 1 1/4 tsp pumpkin pie spice
- 1/4 tsp kosher salt
- 2 Tbsp heavy cream
- 2 cups mini marshmallows
- Preheat oven to 425°F and line a rimmed baking sheet with foil.
- Wash and scrub potatoes, then dry completely. Pierce all over with the tines of a fork, and add to prepared baking sheet.
- Bake approximately 1 hour, or until fork tender.
- Once baked, carefully remove sweet potatoes to a cutting board (I use tongs), and slice each potato in half lengthwise.
- Reduce oven temperature to 350°F.
- Scoop out the flesh of the potatoes, leaving a 1/4 inch border around the inside. Place sweet potato flesh in a mixing bowl. Be careful, as the potatoes will be very hot.
- To the mixing bowl with sweet potato flesh, add brown sugar, butter, heavy cream, pumpkin pie spice and salt. Beat with a hand mixer on about MED speed until combined and fluffy.
- Add the sweet potato skins back to the baking sheet, and spoon the filling from the mixing bowl into the skins.
- Top with marshmallows and bake until marshmallows are as toasted as you'd like them to be. You can also broil the potatoes until the marshmallows are toasted, but you have to watch them very carefully as they can burn very quickly.
- Serve sweet potatoes hot.
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Make ahead directions:
- Once you add the mashed sweet potatoes back to the potato skins, cool them completely, wrap them in plastic wrap and refrigerated in an airtight container.
- When ready to bake, let the potatoes sit at room temperature for a bit while the oven is preheating. Add the potatoes to a baking sheet, top with marshmallows, and bake as directed.
- Once you add the mashed sweet potatoes back to the potato skins, cool them completely, wrap them in plastic wrap and freeze in a freezer-safe container.
- Potatoes will freeze for up to 3 months. Thaw in the refrigerator, then proceed with the recipe as directed.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.