Name: Twice Baked Sweet Potatoes with Marshmallows
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 4 large sweet potatoes; 2 tbsp butter melted; ¼ cup milk; ⅓ cup brown sugar; 1 tsp vanilla; 2 tsp cinnamon; 3-4 cups miniature marshmallows; 1 tbsp salt

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If you are looking for a delicious Thanksgiving side, you’ve found it! I am a little bit obsessed with sweet potatoes, and I knew I wanted to make these twice baked sweet potatoes with marshmallows this year, so I got to work perfecting my recipe. These turned out so yummy. The toasted marshmallows on top give them a sweet potato casserole vibe, but this is definitely a fun twist.

Twice Baked Sweet Potatoes with Marshmallows

You need all the traditional sweet potato ingredients for these, and you probably have a lot of it on hand. I just had to pick up sweet potatoes and marshmallows to get these made up.

Here’s everything you’ll need-

4 large sweet potatoes
2 tbsp butter, melted
¼ cup milk
⅓ cup brown sugar
1 tsp vanilla
2 tsp cinnamon
3-4 cups miniature marshmallows
1 tbsp salt

To make them, start by preheating your oven to 375 degrees. Take your sweet potatoes and poke holes in them with a fork to let the steam out. Pull off a large sheet of foil, big enough to completely wrap your potato. Place the potato on the foil and sprinkle with a pinch of salt. Wrap the potato in foil, twisting the ends. Repeat these steps for each potato.

Place the potatoes on a baking sheet and bake them for 45-50 minutes, until the potatoes are tender.

Once the potatoes are out of the oven, give them a bit to cool so you can handle them. Cut the potatoes in half, and scoop out the insides into a large bowl, leaving about 1/4-1/2 inch of potato in the skin for stability.

Use a hand masher to mash the potatoes slightly. Add butter, milk, brown sugar, vanilla, and cinnamon. Stir well to combine.

Add the potato mixture back into the sweet potato skins.

Top with miniature marshmallows.

To toast the marshmallows, put the potatoes back into the oven and turn the broiler on low. Watch carefully, they will brown quickly, in about 2-3 minutes.

With a little prep work and some time in the oven, these super easy twice baked sweet potatoes will be ready to go! They are so yummy.

For a printable version of this recipe, see below.

You might like these kitchen supplies when it comes to making these twice baked sweet potatoes with marshmallows-

Yield: 8 servings

Twice Baked Sweet Potatoes with Marshmallows

Delicious twice baked potatoes topped with roasted marshmallows.

Prep Time 5 minutes

Cook Time 50 minutes

Total Time 55 minutes

Ingredients

4 large sweet potatoes
2 tbsp butter melted
¼ cup milk
⅓ cup brown sugar
1 tsp vanilla
2 tsp cinnamon
3-4 cups miniature marshmallows
1 tbsp salt

Instructions

Preheat your oven to 375 degrees.
Wash your sweet potatoes and poke the skins several times with a fork. Sprinkle potatoes with a pinch of salt.
Wrap the potatoes in tin foil, twisting the ends.
Bake on a baking sheet for 45-50 minutes, until potatoes are tender.
Give the potatoes some time to cool, then cut them in half and scoop out the potato from the skins.
Be sure to leave a nice buffer for yourself between your scooping and the skin of the potato.
Add the scooped potato into a large bowl.
Use your hand masher to mash your sweet potato slightly.
Add butter, milk, brown sugar, vanilla, and cinnamon, stir well to combine.
Fill the sweet potato skins back in with the sweet potato mixture.
Top with miniature marshmallows.
To toast the marshmallows, place the potatoes back into the oven with the broil setting on low. Watch carefully, they toast up quickly, in about 1-2 minutes.