For an extra layer of flavor, consider adding a pinch of nutmeg or cinnamon to the sweet potato puree. If you prefer a crispier marshmallow topping, broil the potatoes for the last 1-2 minutes, keeping a close watch to prevent burning. The pureed sweet potato mixture and potato shells can be prepared ahead of time and refrigerated for up to 2 days. Allow them to return to room temperature before proceeding with the recipe.
Twice-Baked Sweet Potatoes With Mini Marshmallows
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING8 People
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VIEWS92
Indulge in the comforting embrace of Twice-Baked Sweet Potatoes, where creamy, spiced sweet potato meets the playful sweetness of mini marshmallows. This dish elevates a simple side into a delightful experience, perfect for holidays or a special weeknight treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol17 mg
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Fiber3 g
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Protein3 g
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Saturated Fat4 g
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Sodium195 mg
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Sugar8 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat & Bake: Adjust oven rack to low position and heat oven to 400 degrees Fahrenheit. Place sweet potatoes on a baking sheet lined with parchment paper or foil. Bake until fork tender, approximately 45-60 minutes. Let cool slightly.
02
StepPrepare Potato Mixture: Handling the potatoes with a potholder, slice each in half lengthwise. Scoop out the potato flesh into a blender or food processor, leaving about a 1/4-inch border of flesh inside the skin to maintain its shape. For a supremely smooth texture, a blender is recommended.
03
StepPuree Ingredients: Puree the scooped-out sweet potato flesh with salt and pepper until smooth. With the machine running, gradually add the buttermilk and milk through the feeder tube. Stop the machine, add butter, and process until the mixture is silky smooth.
04
StepReturn to Shells: Spoon the sweet potato puree back into each potato skin shell. Ensure each shell is generously filled.
05
StepAdd Marshmallows: Just before baking, gently press mini marshmallows into the top of the sweet potato puree in each shell.
06
StepFinal Bake: Bake at 400 degrees Fahrenheit until the potatoes are heated through and the marshmallows are golden brown, approximately 10-12 minutes.
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Emelie Okeefe
Mar 29, 2025David: I used almond milk and vegan butter, and they turned out great! A crowd-pleasing vegan option.
Julian Okeefe
Feb 11, 2025Emily: I found that broiling the marshmallows for the last minute gave them a perfect golden-brown color.
Caitlyn Torp
Sep 2, 2024Sarah: These were a hit at Thanksgiving! Everyone loved the creamy texture and the toasted marshmallows.
Bernadine Jakubowski
Aug 22, 2024Jessica: So easy to make ahead of time. Saved me so much stress on the day of the party.
Felicity Wisozk
Aug 11, 2024Michael: I added a bit of brown sugar to the puree for extra sweetness. Delicious!