Twice-Baked Sweet Potatoes with Marshmallows
Twice-Baked Sweet Potatoes with Marshmallows are the perfect blend of sweet and savory, delivering nostalgia and comfort in every bite. This delightful dish features fluffy sweet potato filling infused with cinnamon, generously topped with golden mini marshmallows. Ideal for holiday gatherings or cozy weeknight dinners, these twice-baked wonders are a guaranteed crowd-pleaser that will keep everyone coming back for seconds.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium sweet potatoes
- 4 tbsp unsalted butter
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 2 cups mini marshmallows
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Bake sweet potatoes for 45-60 minutes until tender. Allow cooling slightly.
- Slice each potato in half lengthwise and scoop out the flesh into a mixing bowl, leaving some in the skins.
- Mix the scooped flesh with butter, brown sugar, cinnamon, and a pinch of salt until smooth.
- Refill potato skins generously with the mixture.
- Top each filled potato half with mini marshmallows and bake at 375°F (190°C) for 10-15 minutes until marshmallows are golden brown.
Nutrition
- Serving Size: 1 potato half (130g)
- Calories: 210
- Sugar: 18g
- Sodium: 115mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 15mg
Keywords: For added flavor, substitute brown sugar with maple syrup or mix in crushed nuts for a crunchy topping. Store leftovers in an airtight container for up to three days; reheat in a preheated oven at 350°F for about 20-25 minutes.