If you like sweet potatoes you will just FLIP over these twice-baked sweet potatoes, they are smooth and creamy and for added fun topped with toasted marshmallows.
I have always loved sweet potatoes!
Seeing a tray of them topped with marshmallows on the holiday table would catch my eye first,
Although I have a huge sweet tooth, I never liked how sweet the syrup on them was, so these aren’t covered in syrup, but if you like things on the extra sweet side I’ll tell you just what to add to them. I gotcha covered. Cooking is all about options to make them your own, don’t you agree!
More great side dishes to see:
- Slow Cooker Mashed Potatoes – GOTTA love these, no fussing over the stove!
- Roasted Holiday Potatoes – a gorgeous mix of sweet potatoes and white potatoes.
- Scalloped Corn Bread – my favorite as a kid and still today!
- Garlic Pumpkin Mashed Potatoes – for the pumpkin lover in all of us.
Bake the sweet potatoes in the oven at 350 degrees for 1 hour.
Then slice them in half, and scoop out the inside with a spoon, be gentle the skin on sweet potatoes is thin. Don’t be afraid to leave some of the sweet potatoes around the edges.
Place all the scooped out sweet potato into a bowl add in some butter, brown sugar, salt, and nutmeg.
If you want the filling sweeter add some maple syrup (real maple syrup has a great flavor, not the inexpensive pancake type that is artificially flavored) more brown sugar and you can add cinnamon if you want to as well. I myself prefer them with just nutmeg added.
Mash the filling with a fork or use an immersion blender to puree the filling smooth, alternatively, you could use a food processor. ( I use THIS immersion blender) It’s one of my MOST used items in the kitchen, it’s great not only for pureeing soups, making whipped cream, salsa, sauces, and fillings like this… it also comes with a food processor bowl option making it great for this recipe, and it cleans up easy.
Place the sweet potato filling into a gallon bag, and cut off one of the bottom corners to easily pipe the filling into the skins.
To get the potatoes to be slightly over full, you’ll discard 1/2 of one of the skins for every 2 full sweet potatoes, depending on the size sweet potatoes, of course, adjust according to your needs. Like up all the sweet potato skins and start filling them, if you run out of filling, but accounted for some to be discarded you’ll have enough.
*just take that into consideration when purchasing, so you’ll have enough. And having these leftover makes them just about the most PERFECT grab and go leftover. Not going to lie, I had one at midnight… OMG so yummy. I might just have to start making these regularly to have them for my snacking needs.
Top the sweet potatoes with mini marshmallows and toast them under the broiler.
the perfect Thanksgiving side dish!
- 2 medium sweet potatoes (any size will work, just adjust the 1 hour cooking time longer if you use larger sweet potatoes)
- 1 tablespoon butter, melted
- 1 tablespoon brown sugar
- 1/8 teaspoon nutmeg
- pinch of salt
- 1 cup mini marshmallows
- Preheat oven to 350°
- Wash and dry sweet potatoes.'
- Place sweet potatoes on a baking sheet and bake for 1 hour, or for larger sweet potatoes maybe longer they should be easily pierced with a knife.
- Working with the sweet potatoes as hot as you can, slice them in half, then scoop out the center of avoiding the area closest to the skin so the skins don't tear.
- Place all the scooped out sweet potato into a bowl, add in the melted butter, brown sugar, nutmeg, and salt and mash with a fork, use an immersion blender (as I did to get them silky smooth) or a food processor to get the sweet potatoes to a smooth texture.
- Place the sweet potato mixture into a plastic bag or piping bag and cut off the corner edge to easily pipe the filling back into the skins.
- Top with mini marshmallows pressing them into the filling so they don't fall off as they puff up when baked.
- Bake for 5 more minutes at 350°.
- Then turn the broiler on the oven to HIGH and brown the marshmallows, this will go fast, 1-2 minutes.
- Do not walk away from the oven, keep it slightly open if you prefer to see exactly when to take them out of the oven.
- These are great leftovers, so be sure to make plenty!
Feel free to add a tablespoon of maple syrup if you prefer.
>>To get the potatoes to be slightly over full, you'll discard 1/2 of one of the skins for every 2 full sweet potatoes, depending on the size sweet potatoes, of course, adjust according to your needs. Like up all the sweet potato skins and start filling them, if you run out of filling, but accounted for some to be discarded you'll have enough.