Twice Baked Sweet Potatoes
The perfect sweet potato side dish that will WOW everyone! Adjust the amount to accommodate how many servings you'll need.
Recipe type: Side Dish
Cuisine: American
Serves: 4 servings
  • 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
  1. Preheat oven to 350°
  2. Wash and dry sweet potatoes.'
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Top with mini marshmallows pressing them into the filling so they don't fall off as they puff up when baked.
  8. Bake for 5 more minutes at 350°.
  9. Then turn the broiler on the oven to HIGH and brown the marshmallows, this will go fast, 1-2 minutes.
  10. 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.
  11. These are great leftovers, so be sure to make plenty!
If you like things sweet add more sugar, I don't prefer mine overly sweet.
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.
Recipe by Created by Diane at