Twice Baked Sweet Potatoes with Toasted Marshmallows
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!
Servings: 4 servings
Calories: 640kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Freezing directions:
- 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.
Nutrition
Calories: 640kcal | Carbohydrates: 116g | Protein: 6g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 365mg | Potassium: 1198mg | Fiber: 10g | Sugar: 55g | Vitamin A: 48820IU | Vitamin C: 8mg | Calcium: 139mg | Iron: 2mg
