Maple Marshmallow Twice-Baked Sweet Potatoes Recipe

If you love cozy, comforting flavors, you’re going to absolutely adore this Maple Marshmallow Twice-Baked Sweet Potatoes Recipe. It’s a sweet, buttery twist on a classic dish that’s perfect for holiday dinners or any time you want a luscious side that feels special but is super simple to pull off. I remember the first time I made these—they vanished in minutes, and my family kept begging me to whip them up again. Stick with me here, because this recipe is a total game-changer and I’m sharing tips to make sure yours turn out just as dreamy!

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Ingredients You’ll Need

The beauty of this Maple Marshmallow Twice-Baked Sweet Potatoes Recipe is how a handful of simple, quality ingredients come together for big flavor. Each element plays a role—like butter for richness, maple syrup for natural sweetness, and spices that add cozy warmth.

• Sweet potatoes: Look for medium-sized, firm sweet potatoes—these roast evenly and fit nicely into a baking sheet.
• Unsalted butter: I prefer unsalted so I can control the saltiness in the dish myself.
• Maple syrup: Use pure maple syrup, not the imitation kind, for the best flavor boost.
• Salt: Essential to balance out the sweetness and enhance the flavors throughout.
• Mini marshmallows: These melt and toast perfectly on top; regular-sized marshmallows don’t work quite the same.
• Cinnamon and nutmeg: Just a sprinkle adds cozy warmth and depth—don’t skip the nutmeg if you have it!
• Flaky salt: A finishing touch—you’ll love the little bursts of crunch and contrast.

Variations

I love tweaking this Maple Marshmallow Twice-Baked Sweet Potatoes Recipe depending on the occasion or who I’m cooking for. Feel free to play around and make it your own!

• Add a bit of spice: Sometimes I toss in a pinch of cayenne or smoked paprika to give an unexpected hint of heat that balances the sweet perfectly.
• Nutty crunch: Toasted pecans or walnuts sprinkled on top add amazing texture and flavor contrast that my family can’t get enough of.
• Dairy-free option: Swap the butter with coconut oil and use a dairy-free marshmallow to make this suitable for friends with dietary restrictions.
• Maple bacon twist: For a savory upgrade, crumble some crispy bacon into the filling before baking—it’s pure magic.

How to Make Maple Marshmallow Twice-Baked Sweet Potatoes Recipe

Step 1: Roast the Sweet Potatoes until Tender

Start by preheating your oven to 425°F. Use a fork to poke a few holes all over each sweet potato—that helps steam escape and ensures even cooking. Place them on a rimmed baking sheet (lining with foil helps with cleanup). Roast for about 45 to 60 minutes, checking at around 45. You want the potatoes to be soft when you poke them with a fork, but avoid overbaking so they don’t get mushy.

Step 2: Scoop and Prepare the Filling

Once the potatoes are cool enough to handle (I usually wait about 10 minutes), slice them lengthwise down the center. Carefully scoop out the soft flesh with a spoon, keeping the skins intact—this is your natural bowl. Here’s a little trick I learned: spritz the skins with olive oil and sprinkle a little salt before popping them back into the oven for 10-15 minutes. This crisps up the skins and adds divine flavor and texture.

Step 3: Whip the Filling for Silky Smoothness

Place the sweet potato flesh into the bowl of an electric mixer. You definitely can mash it by hand, but trust me—whipping it makes all the difference for fluffy, smooth filling. Add melted butter, maple syrup, and salt. Mix on medium speed until everything is combined and the texture is luxuriously creamy. This step gives you that luscious mouthfeel that elevates this dish from good to unforgettable.

Step 4: Assemble and Toast the Marshmallows

Spoon the creamy sweet potato filling back into the crisp skins, mounding it a bit if you like. Top each potato with a generous handful of mini marshmallows. Return the potatoes to the oven and bake for another 15-20 minutes until the filling is warmed through and the marshmallows puff up and turn golden brown. Towards the end, keep an eye so they don’t burn—marshmallows go from perfect to charred fast!

Step 5: The Finishing Touch

Pull the sweet potatoes out, sprinkle lightly with cinnamon and nutmeg, and finish with a pinch of flaky salt. This finishing salt gives just the right bursts of flavor and contrast to the sweet, gooey topping. Serve hot and watch your friends and family swoon over these stunning Maple Marshmallow Twice-Baked Sweet Potatoes!

How to Serve Maple Marshmallow Twice-Baked Sweet Potatoes Recipe

Garnishes

I usually finish these with just a sprinkle of flaky salt and a dusting of cinnamon and nutmeg—that combination brings out the maple’s sweetness and adds a cozy, fragrant note. If I’m feeling fancy, I’ll toss on some toasted pecans or a drizzle of maple syrup right before serving for an extra wow factor.

Side Dishes

This recipe pairs beautifully with simple roasted chicken, glazed ham, or even a hearty vegetarian main like stuffed acorn squash. If you want to keep the meal cozy, a bright green salad with tangy vinaigrette helps cut through all that buttery sweetness.

Creative Ways to Present

I’ve taken these to holiday potlucks where I plated each twice-baked potato on a small leaf of kale or collard greens for a rustic, festive feel. You can even serve smaller portions in halved baby sweet potatoes for a bite-sized hors d’oeuvre that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

I’ve stored leftover maple marshmallow twice-baked sweet potatoes in an airtight container in the fridge for up to 3 days. They stay moist and flavorful, though the marshmallows lose a bit of their fresh-toasted pop. Still delicious reheated!

Freezing

You can freeze the filling and the skins separately before assembling, which helps keep textures nice. Just thaw in the fridge overnight when you’re ready, then assemble and bake with marshmallows. I found the marshmallows aren’t quite as melty after freezing, so I usually add fresh marshmallows on top before baking.

Reheating

Reheat your leftovers in a 350°F oven until warmed through, about 15-20 minutes. I avoid microwaving because it makes the skins chewy and marshmallows gummy. If you want fresh marshmallows on top, pop them under the broiler for a minute or two after reheating.

FAQs

Final Thoughts

This Maple Marshmallow Twice-Baked Sweet Potatoes Recipe is one of those dishes that always feels like a cozy hug for your taste buds. I love it because it’s simple but elevated, sweet but balanced, and has this addictive texture combo of fluffy filling and toasty marshmallow topping. Whether it’s a holiday feast or a weeknight treat, I know these will bring smiles around your table. Give it a try—you might just find this becoming your new favorite sweet potato tradition!

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