Twice Baked Sweet Potatoes with Marshmallows — 🍠🙌🧡 Sweet, creamy, decadent, and reminiscent of sweet potato casserole but individually portioned! FAST and EASY enough for family dinners or make them for more formal holiday celebrations! Either way, these are always the PERFECT comfort food side dish that everyone devours!
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These twice baked sweet potatoes have the creamy, sweet, and perfectly spiced flavor of sweet potato casserole — minus the huge quantity of food!
They’re a great weeknight side dish, or make them for Sunday family dinner. Or, feel free to serve them with your holiday turkey or ham for your fancier and more formal holiday celebrations at Thanksgiving or Christmas.
I like that it’s served in the sweet potato skins so it feels like everyone “gets their own” portion.
I topped these twice baked sweet potatoes with lightly toasted marshmallows. Who can resist the classic combination of sweet potatoes with marshmallows!
Ingredients in Twice Baked Sweet Potatoes
For these easy baked sweet potatoes with marshmallows that could practically be dessert rather than a side dish, all you’ll need are a few very basic ingredients.
Get out the following:
- Sweet potatoes
- Brown sugar
- Unsalted butter
- Pumpkin pie spice (or cinnamon)
- Heavy cream (or half-and-half)
- Kosher salt
- Mini marshmallows
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Twice Baked Sweet Potatoes
- Begin by preheating the oven to 425F, line a baking pan with foil, poke holes in the sweet potatoes, and roast them whole for about 1 hour.
- After baking, slice the sweet potatoes in half vertically. Using a spoon, scoop out the flesh from all the halved potatoes and place in a large bowl.
- To the bowl with the sweet potato flesh, add the brown sugar, butter, pumpkin pie spice, cream, and beat with a hand mixer until as smooth as desired.
- Place all the skins back in the baking pan. Fill the skins back in with the flesh mixture.
- Then, top with marshmallows, reduce the heat of your oven to 350F, and bake until the marshmallows are as golden browned as desired.
Recipe Variations
I love making twice baked sweet potatoes with marshmallows, but if you’d rather make savory sweet potatoes here are some ideas:
- For the bacon lovers, you can always add some crumbled bacon to the butter, brown sugar, and cream mixture.
- On that vein, you could also incorporate chorizo.
- While you’re at it, add some baked beans (from a can to save time) for that whole pork ‘n beans vibe in a sweet potato as the vessel.
- For the adventurous and cheese-aholics, try topping the sweet potato flesh mixture once you have it back in the skins with cheese such as mozzarella or Parmesan and let it melt.
- Of course, you can always top them with minced chives, red onions, crispy fried sage, fresh parsley, or whatever herbs for garnishes you have on hand.
Recipe FAQs
Yes, of course! With these twice baked sweet potatoes, I usually bake 4 to 6 good sized sweet potatoes, definitely on the larger side, and that serves at least 6 since not everyone eats a whole large potato in my family. So feel free to halve the recipe if you’re cooking for two or three people and you should be fine.
If you are just not a marshmallow person or don’t like the combination of marshmallows with sweet potatoes, you can skip them. In that case, I recommend doing a crumble topping like I do for my famous Sweet Potato Casserole with Butter Pecan Crumble Topping. For those feeling more adventurous, you could do a potato chip topping or just keep them plain.
Yes, you can! Use a vegan buttery substitute, a dairy free creamer, and vegan marshmallows and you’re all set. This is a very easy recipe to veganize! Most brands of vegan marshmallows are also gluten-free so at that point you’ll have a vegan and gluten-free side dish on your hands that’s perfect for Thanksgiving and Christmas celebrations. 
I really love the flavor of pumpkin pie spice, which is a mixture of cinnamon, allspice, ginger, nutmeg, and cloves because there is just more depth to the finished potatoes. However, you can use solely ground cinnamon if you prefer.
After baking the sweet potatoes, remember that they will be extremely hot as you pull them out of that 425F oven where they were for an hour. Use tongs when handling them. Additionally, I always wear a pair of latex Handsaver Kitchen Gloves for jobs like this which saves my fingers from getting burnt. They really are hand savers!
Partially, yes. You can bake the sweet potatoes, scoop out the flesh, make the filling, and re-stuff the potatoes. Then, cover them with foil and chill until ready to bake and serve!
What to Serve with Twice Baked Sweet Potatoes
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Twice Baked Sweet Potatoes with Marshmallows
Ingredients
- 4 to 6 medium/large sweet potatoes, scrubbed well
- ½ cup brown sugar, packed* (See Notes)
- ⅓ cup unsalted butter, diced into large cubes
- ½ teaspoons pumpkin pie spice**, See Notes
- 2 tablespoons heavy cream, half-and-half may be substituted
- ½ teaspoon kosher salt, or to taste
- 2 cups mini marshmallows
Instructions
- Preheat oven to 425F and line a 9×13-inch baking pan or large casserole dish with heavy duty aluminum foil (optional but keeps cleanup easier); set aside.
- Scrub the sweet potatoes well, and then pierce them in about 6 places with a fork or paring knife so they don’t explode.*** (See Notes)
- Place potatoes in the baking pan and roast for about 1 hour, or until fork tender. A paring knife or fork should be able to be inserted easily without resistance when they’re done. Note that more medium sized potatoes may cook in 45-50 minutes whereas really large ones will take over an hour, 60 to 75 minutes.
- After the potatoes have baked, cut them vertically down the center with a sharp knife, the sharper the better so you don’t mutilate the skins too much because you need to save them. Note – remember the potatoes will be extremely hot as you pull them out of that 425F oven where they were for an hour. Use tongs when handling them. Additionally, I always wear a pair of latex Handsaver Kitchen Gloves for jobs like this which saves my fingers from getting burnt. You can allow the potatoes to cool somewhat before handling them, but not completely because the butter won’t melt nor will the cream combine as nicely if they’re too cold.
- Reduce the oven temp to 350F.
- Carefully scoop out the flesh from the sweet potatoes and place it in a large bowl, taking care not too scoop every last bit of it nor go too shallowly, because the skins will not hold their shape if you do so.
- To the bowl with the sweet potato flesh, add the brown sugar, butter, pumpkin pie spice, cream, salt, and beat with a handheld electric mixer on medium-high speed until as smooth as desired. Alternatively, you can mash by hand with a potato masher if you prefer a chunkier texture.
- Evenly divide and spoon the mixture back into the potato skins and place filled potatoes back in the original baking pan.
- Evenly top with the marshmallows, return to the oven (note the reduced oven temp to 350) and bake again for about 10 minutes, or until the marshmallows are as golden browned as desired; keep a close eye on them as marshmallows are prone to burning.
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Thanksgiving Sweet Potato Side Dishes:
Classic Sweet Potato Casserole with Marshmallows — Tender and creamy sweet potatoes, the subtle crunch of a buttery pecan crumble, and gooey marshmallows make this comfort food side dish an automatic family FAVORITE! It’ll be on repeat for your Thanksgiving, Christmas, and holiday celebrations every year!
Sweet Potato Bites with Marshmallows and Pecans — Sliced sweet potato rounds are brushed with a maple cinnamon-and-sugar mixture, baked, and then topped with marshmallows and pecans! Sweet, decadent, FAST and EASY!
Easy Homemade Candied Yams — Learn how to make the BEST candied yams which are baked in the most wonderful buttery cinnamon-and-sugar sauce! Truly candy-like in how sweet and wonderful they are.
Sweet Potato Casserole with Pecan Topping — This is the BEST sweet potato casserole ever!! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans!
Roasted Sweet Potato and Apple Casserole — A HEALTHIER and DELICIOUS twist on sweet potato casserole!! The potatoes and apples retain some texture with the perfect amount of crumble topping! Put it on your holiday menu!!
Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip – The honey glaze and the creamy cinnamon dip make these potatoes irresistible!!
Savory Sweet Potato Casserole — If you thought sweet potato casserole couldn’t get any better, wait until you taste it topped with candied bacon and pecans! The sweet potatoes are smooth and creamy and the candied bacon topping is the perfect texture and flavor contrast!
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