Irresistible Twice-Baked Sweet Potatoes with Marshmallows

There’s something magical about the aroma of Twice-Baked Sweet Potatoes with Marshmallows wafting through the kitchen. Imagine buttery, fluffy sweet potato filling, perfectly combined with a hint of cinnamon and topped with golden, caramelized marshmallows. This dish doesn’t just tantalize your taste buds; it wraps you in a warm hug of comfort.

Growing up, my family would whip up these delightful potatoes every Thanksgiving. They were the star of the show, even competing with turkey for attention! Each bite is a nostalgic journey back to those cozy family gatherings filled with laughter and love. Whether it’s for a festive holiday or a simple weeknight dinner, these Twice-Baked Sweet Potatoes will make any occasion feel special.

Ingredients for Twice-Baked Sweet Potatoes with Marshmallows

Here’s what you’ll need to make this delicious dish:

• Sweet Potatoes: Choose medium-sized sweet potatoes for even baking and creamy texture.
• Butter: Unsalted butter works best for controlling the saltiness in the recipe.
• Brown Sugar: Light or dark brown sugar adds sweetness and depth to the filling.
• Cinnamon: Ground cinnamon gives that warm spice flavor that complements sweet potatoes perfectly.
• Marshmallows: Mini marshmallows are ideal for quick melting and achieving that gooey topping.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Twice-Baked Sweet Potatoes with Marshmallows

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). Grab a baking sheet and line it with aluminum foil or parchment paper for easy cleanup.

Step 2: Bake the Sweet Potatoes

Place the sweet potatoes on the baking sheet and bake them in the preheated oven for about 45-60 minutes until tender. You can tell they’re done when you can easily pierce them with a fork.

Step 3: Scoop Out Filling

Once cool enough to handle, slice each sweet potato in half lengthwise. Carefully scoop out most of the flesh into a mixing bowl, leaving some around the edges so they hold their shape.

Step 4: Make the Filling

To the bowl containing the sweet potato flesh, add butter, brown sugar, cinnamon, and a pinch of salt. Mash everything together until smooth and creamy.

Step 5: Refill Potato Skins

Spoon the sweet potato mixture back into each skin generously. Don’t be shy; pile it high!

Step 6: Toast Marshmallows

Top each filled potato half with mini marshmallows. Place them back in the oven at 375°F (190°C) for about 10-15 minutes until the marshmallows are golden brown and toasted.

Transfer to plates and serve these heavenly Twice-Baked Sweet Potatoes warm. Add extra marshmallows if you’re feeling adventurous—because why not live life on the edge? Enjoy your culinary creation while basking in all its glory!

Perfecting the Cooking Process

Start by baking the sweet potatoes until tender, then scoop out the flesh to mix with butter, brown sugar, and spices. Fill the potato skins generously before returning them to the oven to bake again. Top with marshmallows in the final minutes for that perfect melt.

Add Your Touch

Feel free to swap brown sugar for maple syrup for a deeper flavor or add cinnamon and nutmeg for extra warmth. You can even mix in crushed pecans or walnuts for a delightful crunch on top.

Storing & Reheating

Store leftover Twice-Baked Sweet Potatoes in an airtight container in the fridge for up to three days. To reheat, pop them back into a preheated oven at 350°F until heated through, about 20-25 minutes.

The first time I made these Twice-Baked Sweet Potatoes with Marshmallows, my family couldn’t stop raving about them. They even suggested I make it a regular feature at our holiday dinners—talk about pressure!

FAQs:

What are Twice-Baked Sweet Potatoes with Marshmallows?

Twice-Baked Sweet Potatoes with Marshmallows are a delicious side dish made by baking sweet potatoes, scooping out the insides, mixing them with ingredients like brown sugar and butter, and then refilling the skins. The dish is topped with mini marshmallows and baked again until golden. This comforting recipe combines sweetness from the potatoes and marshmallows for a delightful treat.

How do I make Twice-Baked Sweet Potatoes with Marshmallows healthier?

To make Twice-Baked Sweet Potatoes with Marshmallows healthier, consider using less sugar or substituting brown sugar with honey or maple syrup. You can also replace regular butter with olive oil or a plant-based alternative. Adding spices like cinnamon or nutmeg enhances flavor without extra calories, making your dish both delicious and nutritious.

Can I prepare Twice-Baked Sweet Potatoes with Marshmallows in advance?

Yes, you can prepare Twice-Baked Sweet Potatoes with Marshmallows in advance. Bake the sweet potatoes ahead of time and store them in the refrigerator after scooping out their insides. When you’re ready to serve, mix the filling ingredients, refill the skins, top with marshmallows, and bake until heated through. This makes it a convenient option for holiday gatherings or busy weeknights.

What pairs well with Twice-Baked Sweet Potatoes with Marshmallows?

Twice-Baked Sweet Potatoes with Marshmallows pair wonderfully with savory dishes such as roasted turkey, glazed ham, or grilled chicken. They also complement green vegetable sides like sautéed green beans or Brussels sprouts. This combination offers a delightful contrast between sweet and savory flavors on your plate.

Conclusion for Twice-Baked Sweet Potatoes with Marshmallows:

In conclusion, Twice-Baked Sweet Potatoes with Marshmallows are not just a tasty side dish; they also add warmth to any meal. Their simple preparation allows for flexibility in ingredients while still delivering rich flavor. Whether you enjoy them during holidays or as an everyday treat, these twice-baked delights will surely impress your family and friends. Embrace this comfort food that perfectly balances sweetness and satisfaction!