Warm, comforting, and topped with fluffy marshmallows, these Twice Baked Stuffed Sweet Potatoes are the perfect option for when you’re craving those fall flavors.
Twice Baked Stuffed Sweet Potatoes are individual sweet potatoes, stuffed with a creamy, pumpkin pie spiced sweet potato filling, and topped with gooey marshmallows that are roasted until they are perfectly golden brown.
These stuffed sweet potatoes are perfect for small holiday gatherings or as Side Dishes for a family weeknight dinner.
We love the wonderful earthy flavor of roasted sweet potatoes. Whether I am making my Instant Pot Sweet Potatoes, Sweet Potato Casserole With Marshmallows, or Orange Glazed Guajillo Carrots, that sweet potato flavor truly shines, and I am immediately reminded of why they’re so delicious especially during fall.
Sweet, tender, versatile, sweet potatoes are easy to serve with various main dishes and salads.
Instead of building a casserole, sometimes I make these potatoes for my family or guests because they are easy to serve.
Twice-baked sweet potatoes are easier than casseroles because all you do is bake the potatoes, mix the filling ingredients, stuff the potatoes, then bake the sweet potatoes all over again. Easy!
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Why You’ll Love This Recipe
- Totally Customizable. These sweet potatoes are perfect for smaller gatherings. And because each potato is made individually, your guests can even choose their own toppings.
- Delicious and Cozy. Aromatic cinnamon and nutmeg are mixed with brown sugar, fluffy sweet potatoes, and marshmallows to create the ultimate recipe that screams comfort.
- Perfect for Holidays. Hosting a smaller gathering for the holidays? This recipe is great for whenever you want to make your favorite sweet potatoes for Thanksgiving, Christmas, or Easter.
- Easy. These sweet potatoes are easy peasy and suitable for whenever you are not trying to serve a large crowd. This recipe works because of minimal dishes used, which saves you time when cleaning up after dinner.
- Family-Friendly. Since these baked sweet potatoes are sweet like candy from perfectly roasted marshmallows and caramelized brown sugar, that means the entire family will enjoy them, including children.
Why This Recipe Works
After a lifetime of baking a variety of sweet potato recipes, I only share the very best sweet potato recipes with you.
- Caramelized Marshmallows. These sweet potatoes are topped with caramelized marshmallows to create that perfect sweet, sticky, gooey topping.
- Fall Flavor. Rather than just being made with cinnamon, these sweet potatoes are made with pumpkin pie spice which is a blend of various aromatic and robust spices.
- Few Ingredients. Although there is so much flavor with these potatoes, the ingredients are minimal which means this is a great recipe for whenever you’re looking to keep things simple.
- Budget-Friendly. I’m always trying to stretch every grocery dollar, and this is a great way to get a hearty, filling fall side dish for not a lot of money.
How to Make Twice Baked Sweet Potatoes
Equipment
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- Cutting Board – You need a cutting board and I like this large, sustainable bamboo cutting board.
- Chef’s Knife – Every kitchen needs a Chef’s Knife and this is a good affordable option.
- Vegetable Chopper – If you don’t want to use a knife, then I recommend using this vegetable chopper to make chopping easier.
- Baking Pan – This 9×13 Baking pan is perfect for baking desserts and casseroles and is a basic essential for any kitchen.
- Aluminum Foil. The foil is good to have to line the baking pan and make it easier to remove the bars from the pan.
- Hand Mixer – If you need a smaller hand mixer, this one is a good choice. It is portable and easy to store when you are not using it.
- Stand Mixer – This is one of those kitchen tools that really make life easier.
- Mixing Bowl – With the hand mixer, you will need a good mixing bowl. It is good to have a nice set of mixing bows and I like this set.
Ingredient Notes
Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient on hand. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Sweet Potatoes. Be sure to select sweet potatoes that are medium-size and round in the middle, not the long skinny ones.
- Brown Sugar. Feel free to use either dark or light brown sugar. You can also substitute with your favorite sweeteners such as maple syrup or coconut sugar.
- Butter. We like to make sure the sweet potatoes are not overly salty, so use unsalted butter. This choice is up to you.
- Cream. Heavy cream makes the filling smooth, fluffy, and rich in flavor.
- Pumpkin Pie Spice. The perfect blend of cinnamon, nutmeg, and allspice, pumpkin pie spice is the icing on the cake for this recipe. Feel free to just use cinnamon or even apple pie spice.
- Marshmallows. Optional, but highly encouraged if you are going all out for this recipe. The mini ones work best to provide even coverage.
Easy Instructions With Photos
- Bake The Potatoes.
- Place washed sweet potatoes on a pan and bake in a preheated oven for at least one hour. Times will vary based on the size of the potato.
- Make The Sweet Potato Filling.
- Use tongs to remove the sweet potatoes to a cutting board.
- With a large knife, cut the sweet potatoes in half and scoop out the center of the potato into a bowl. Be careful as the sweet potato mixture may still be warm, I like to handle mine with oven mitts.
- In the bowl with sweet potato, add the brown sugar, butter, and cream, and beat with a hand mixer until light and fluffy.
- Stuff The Potatoes.
- Replace the sweet potato skins onto the lined baking sheet and spoon-fill them.
- Make The Marshmallow Topping.
- Sprinkle marshmallows all over the top of each sweet potato.
- Bake The Sweet Potatoes Again.
- Bake the sweet potatoes until marshmallows start to melt and turn golden brown.
- Serve and enjoy!
Variations
- Vegan. Make these twice-baked sweet potatoes totally vegan by using vegan butter and coconut heavy cream.
- Toppings. Add chopped nuts to your sweet potatoes such as pecans, almonds, or peanuts. You can also add whipped cream as a topping.
- Creamy. Add a little bit of cream cheese to the potato mixture to make it richer.
- Savory. Make savory twice-baked sweet potatoes by mixing the sweet potato mixture with cream cheese and shallots and topping with shredded cheeses, herbs, and scallions. Skip out on the marshmallows if going in this direction.
- Bacon. Add chopped bacon to these sweet potatoes for crispiness and a sweet and salty flavor.
- Air Fryer. Cook these sweet potatoes in the air fryer instead of the oven.
Pro Recipe Tips
- Keep the cooked potatoes in the refrigerator in an airtight container or plastic wrap for up to five days.
- These potatoes are also freezer-friendly. Freeze the potatoes for up to three months. To thaw, place the potatoes in the refrigerator overnight. Microwave the potato in a safe dish. I wait to add the marshmallows until I am ready to cook.
- Be careful not to overcook the marshmallows after returning the potatoes back to the oven.
Frequently Asked Questions (FAQs)
Why are my Twice Baked Sweet Potatoes Gummy?
It is important to use the sweet potato mixture when it is warm so it does not get gummy. Also, be sure not to overmix these potatoes! Overmixing any type of potato is the biggest reason they get a weird texture.
How do you Keep Twice Baked Sweet Potatoes from Falling Apart?
If your sweet potatoes are falling apart, then that means you have scooped out too much of the sweet potato filling. You can add some more potato filling back into the potatoes and prop them up against each other for support while baking, which should reinforce the skins, which are thinner and looser than a typical potato.
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Twice Baked Stuffed Sweet Potato Recipe Card
Ingredients
- 4 sweet potatoes
- ½ cup dark brown sugar
- ⅓ cup butter
- ½ teaspoons pumpkin spice seasoning
- 2 tablespoons heavy cream
- 2 cups mini marshmallows
Instructions
- Preheat the oven to 425°. Line a baking pan with tin foil. Place washed sweet potatoes on a pan and bake for 1 hour or until tender. Poke with a fork to measure tenderness.
- Once baked, use tongs to place each potato on a cutting board and with a large sharp knife cut in half and scoop out the center of potatoes with a spoon into a large bowl. Please be very careful as the potatoes will still be hot. You can allow the potatoes to cool a little before handling, but not completely. Also be aware of the shape of the sweet potato skins as you don’t want to remove all the flesh so that the skins do not collapse.
- In the large bowl of sweet potato add the brown sugar, butter and cream, and beat with a hand mixer.
- Replace the sweet potato skins onto the lined baking sheet and then spoon fill them and top with marshmallows.
- Lower the oven temp to 350° Bake until marshmallows are browned.
- Plate the twice baked sweet potatoes and serve.
Video
Notes
- Keep the cooked potatoes in the refrigerator in an airtight container or plastic wrap for up to five days.
- These potatoes are also freezer-friendly. Freeze the potatoes for up to three months. To thaw, place the potatoes in the refrigerator overnight. Microwave the potato in a safe dish. I wait to add the marshmallows until I am ready to cook.
- Be careful not to overcook the marshmallows after returning the potatoes back to the oven.
Nutrition
What to Serve with Twice Baked Sweet Potatoes
You can serve up all kinds of awesome recipes with these twice-baked sweet potatoes. There are so many options from regular weeknight dinners to gourmet holiday meals.
Kristen says
This was the perfect side for our family gathering! We can’t wait to make again! 🙂
Cyndy says
I was just researching some new ideas for Thanksgiving and these are sooooo perfect. I love the fact that they are traditional, yet not! Can’t wait to try these.
Tara says
Such a comforting fall recipe! These sweet potatoes look absolutely amazing. I love all those toasted marshmallows on top.
Andrea says
Oh these are a perfect side dish for Sunday dinner or even the Holidays.