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Maple Marshmallow Twice-Baked Sweet Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 116 reviews
  • Author: Lisa
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 to 6 servings 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

These Maple Marshmallow Twice Baked Sweet Potatoes are a delightful twist on a classic side dish. Sweet potatoes are baked until tender, then scooped out and whipped with butter, maple syrup, and salt for a silky smooth filling. Topped with mini marshmallows and a sprinkle of warm spices, then baked again to achieve a golden, melty topping with a perfectly crisped skin. A cozy, comforting recipe perfect for holiday dinners or any occasion.

Ingredients

Scale

Sweet Potatoes

  • 4 medium sweet potatoes

Maple Marshmallow Filling

  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons maple syrup
  • 1 teaspoon salt
  • 1 cup mini marshmallows

Seasonings & Garnish

  • Cinnamon, for sprinkling
  • Nutmeg, for sprinkling
  • Flaky salt, for sprinkling
  • Olive oil spray (optional, for crisping skins)

Instructions

  1. Preheat and Bake Sweet Potatoes: Preheat your oven to 425°F. Poke a few holes in the sweet potatoes using a fork to allow steam to escape. Place them on a baking sheet and bake for 45 to 60 minutes, until the potatoes are tender when pierced with a fork.
  2. Cool and Scoop: Allow the sweet potatoes to cool slightly so you can handle them safely. Slice each potato lengthwise down the center. Gently scoop out the flesh without breaking the skin, reserving the skin to be stuffed later.
  3. Crisp the Skins: Lightly spray the empty sweet potato skins with olive oil and sprinkle with salt. Return them to the oven for 10 to 15 minutes to crisp up the skins, adding a delicious texture and flavor.
  4. Prepare the Filling: Place the scooped sweet potato flesh into the bowl of an electric mixer. Add the salt, melted butter, and maple syrup. Mix on medium speed until the mixture is smooth, fluffy, and well combined.
  5. Stuff and Top: Spoon the creamy sweet potato mixture back into the crisped skins. Generously top each stuffed potato with mini marshmallows.
  6. Final Bake: Bake the stuffed sweet potatoes for 15 to 20 minutes, or until they are warmed through and the marshmallows are melted and slightly golden.
  7. Garnish and Serve: Remove from the oven and sprinkle the tops with cinnamon, nutmeg, and flaky salt for added flavor and a beautiful finish. Serve warm and enjoy!
  8. Make Ahead Tip: You can bake the sweet potatoes ahead of time and store them in the refrigerator until you’re ready to assemble and bake the final dish.

Notes

  • Using an electric mixer to mash the sweet potato results in a silkier, fluffier texture compared to hand-mashing.
  • Optional olive oil spray before baking the skins adds a delicious crispy texture to the potato skins.
  • Make ahead: bake potatoes and store in the fridge to save time on the day of serving.
  • For a vegan version, sub butter with a plant-based alternative and use vegan marshmallows.

Nutrition

  • Serving Size: 1 stuffed sweet potato
  • Calories: 280
  • Sugar: 15g
  • Sodium: 320mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 25mg

Find it online: https://yumyy.com/maple-marshmallow-twice-baked-sweet-potatoes-recipe/