Twice Baked Sweet Potatoes Recipe

Get ready to fall in love with the coziest, most irresistible side dish on the table: Twice Baked Sweet Potatoes. With their creamy, spiced filling, fluffy marshmallow topping, and golden-toasted finish, these beauties turn simple sweet potatoes into pure comfort food magic. Whether you’re hosting a holiday gathering or just need to jazz up your weeknight dinner, this recipe delivers big flavor and that nostalgic marshmallow touch everyone craves. The best part? They’re as fun to make as they are delicious to eat!

Ingredients You’ll Need

The ingredient list for Twice Baked Sweet Potatoes is short but mighty. Each component brings its own special something, from color and sweetness to spice and that gooey marshmallow magic. Here’s what you’ll need and why it matters:

• Sweet Potatoes: Go for six small to medium-sized sweet potatoes, which provide the perfect natural sweetness and plenty of creamy flesh to scoop and mash.
• Olive Oil: Rubbing the skins with a bit of oil helps crisp them up and keeps the potatoes moist inside.
• Softened Butter: Just two tablespoons make the filling extra luscious and rich.
• Light Brown Sugar: A quarter cup adds a warm caramel sweetness that pairs perfectly with the potatoes and spices.
• Vanilla Extract: One teaspoon brings a cozy, aromatic depth to the marshmallowy filling.
• Ground Cinnamon: This spice is essential for that classic, holiday-inspired flavor.
• Ground Nutmeg: A pinch brings a delicate, nutty warmth to every bite.
• Ground Allspice: Just a hint to round out the spices and give the dish a subtle complexity.
• Mini Marshmallows: One cup folded into the mixture creates pockets of gooey sweetness.
• Regular Marshmallows: Halved and placed on top for the ultimate marshmallow finish, or just use more minis if you prefer!

How to Make Twice Baked Sweet Potatoes

Step 1: Bake the Sweet Potatoes

Start by preheating your oven to 375 degrees. While it’s heating, give your sweet potatoes a good scrub and dry them. Rub each potato with olive oil—this does wonders for the texture of the skin—and place them on a parchment-lined baking sheet. Let them bake for 45 to 60 minutes, or until they’re fork-tender and the skins are slightly crisp. This initial bake gives the potatoes that naturally sweet, caramelized flavor.

Step 2: Let Them Cool and Prep

Once the potatoes are done, take them out and give them a little breather—just until they’re cool enough to handle without burning your fingertips. Reduce your oven temperature to 350 degrees at this point. Now, using a sharp knife, slice off the top half-inch of each potato lengthwise. Carefully scoop out the flesh, making sure to leave a thin layer inside to help those adorable potato “boats” hold their shape.

Step 3: Mash and Mix the Filling

Transfer the scooped potato flesh into a large mixing bowl (or the bowl of your stand mixer, fitted with the paddle attachment for serious mashing power). Add in the softened butter, brown sugar, vanilla extract, cinnamon, nutmeg, and allspice. Mash everything together until the mixture is creamy and smooth. Don’t forget to gently fold in a cup of mini marshmallows at the end for pillowy, gooey bites throughout!

Step 4: Fill and Top the Potatoes

Gently spoon the sweet potato mash back into the waiting potato skins, mounding it up slightly for that classic twice baked look. Nestle halved regular marshmallows (or more mini marshmallows) on top of each mound, pressing them lightly into the mixture. This is where the marshmallow magic really happens!

Step 5: Bake Again and Broil for the Finale

Return your potatoes to the oven and bake at 350 degrees for about 15 minutes, just enough to reheat the filling and soften the marshmallows. For that irresistible golden, toasty top, switch your oven to broil for about a minute. Keep watch—marshmallows brown fast! Serve immediately and watch them disappear.

How to Serve Twice Baked Sweet Potatoes

Garnishes

A sprinkle of cinnamon or a handful of chopped toasted pecans makes a lovely garnish and adds a little crunch to your freshly baked sweet potatoes. For an extra flourish, you could even drizzle a bit of maple syrup over the tops just before serving—trust me, it’s a hit!

Side Dishes

Twice Baked Sweet Potatoes are seriously versatile. They shine as a festive holiday side paired with roast turkey, glazed ham, or even a hearty vegetarian casserole. For regular weeknights, try them alongside grilled chicken, a crisp salad, or sautéed greens. They bring warmth and comfort to any plate.

Creative Ways to Present

If you want to elevate the presentation, try baking the filling in individual ramekins for a “deconstructed” approach, or serve them as part of a sweet potato bar with toppings like chopped nuts, dried cranberries, or candied ginger. You could even miniaturize them by using baby sweet potatoes for a party-perfect bite!

Make Ahead and Storage

Storing Leftovers

Any leftover Twice Baked Sweet Potatoes can be cooled completely and stored in an airtight container in the fridge for up to 3 days. Keep them separate from other foods to preserve their sweet flavor and fluffy texture.

Freezing

These sweet potatoes freeze surprisingly well! Simply bake, stuff, and cool them without the marshmallow topping, then freeze individually wrapped in foil. When you’re ready to serve, thaw in the fridge, add fresh marshmallows, and reheat in the oven.

Reheating

To reheat, place Twice Baked Sweet Potatoes on a baking sheet and warm them in a 350-degree oven for about 20-25 minutes, adding marshmallows before popping them in if needed. A quick broil at the end helps bring the marshmallows back to their toasty glory.

FAQs

Can I make Twice Baked Sweet Potatoes ahead of time?

Absolutely! Assemble and fill the sweet potatoes a day in advance, then refrigerate. On serving day, add the marshmallow topping and simply bake and broil right before eating.

What’s the best way to scoop out the sweet potato flesh?

Use a regular spoon and work gently, leaving a thin border of potato attached to the skin so the shells stay sturdy and don’t collapse when filled.

Can I substitute marshmallows for a different topping?

Of course! Try a crunchy pecan streusel, a sprinkle of brown sugar and crushed nuts, or even a dollop of whipped cream cheese for a savory twist.

How do I keep the potatoes from drying out when reheating?

Cover them loosely with foil while reheating, and add the marshmallows in the last few minutes so they stay gooey and the filling remains moist.

Are Twice Baked Sweet Potatoes gluten free?

Yes! All the ingredients in this recipe are gluten free as written, making it a great option for guests with dietary restrictions. Always double-check packaged ingredients like marshmallows to be sure.

Final Thoughts

There’s something deeply comforting and a little bit whimsical about Twice Baked Sweet Potatoes, especially when those marshmallows bubble and brown on top. I can’t recommend them enough—whether you’re celebrating a special day or just want to treat yourself at dinner, they bring pure joy to every table. Give them a try and share the sweetness with someone you love!

Print