Best 6 Twice Baked Sweet Potatoes With Marshmallows Recipes

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Indulge in a delightful culinary journey with our twice-baked sweet potato recipes, a harmonious blend of sweet and savory flavors. These delectable dishes elevate the humble sweet potato to a gourmet experience. Discover the classic twice-baked sweet potato, a comforting dish filled with a medley of butter, cinnamon, and brown sugar, topped with a golden-brown marshmallow crown. For a touch of elegance, try the twice-baked sweet potato casserole, featuring a creamy pecan filling and a crunchy pecan streusel topping. If you prefer a savory twist, explore the twice-baked sweet potato with bacon and cheese, a hearty combination of crispy bacon, melted cheese, and a hint of spice. And for a unique vegetarian option, the twice-baked sweet potato with black beans and corn offers a vibrant medley of flavors and textures. Each recipe promises an unforgettable culinary experience, perfect for special occasions or cozy family gatherings.

Check out the recipes below so you can choose the best recipe for yourself!

TWICE-BAKED SWEET POTATOES WITH BROWNED BUTTER AND TOASTED MARSHMALLOWS



Twice-Baked Sweet Potatoes with Browned Butter and Toasted Marshmallows image

These individual sweet potatoes are great for Thanksgiving, or any time of year. I browned the butter to add a nutty flavor, plus added some cayenne pepper for a kick.

Provided by sonjagroset

Categories     Side Dish     Vegetables     Sweet Potatoes     Sweet Potatoes With Marshmallow Recipes

Time 1h25m

Yield 8

Number Of Ingredients 9

1 tablespoon olive oil
4 sweet potatoes
sea salt to taste
¼ cup unsalted butter
1 (8 ounce) package cream cheese, softened
½ teaspoon salt
1 pinch cayenne pepper, or more to taste
ground black pepper to taste
1 cup mini marshmallows

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Rub olive oil onto the outside of each sweet potato and sprinkle sea salt over each. Arrange sweet potatoes on the prepared baking sheet.
  • Bake in the preheated oven until a sharp knife easily pierces the potato, 50 to 60 minutes. Cool sweet potatoes until easily handled, 10 to 15 minutes.
  • Melt butter in a saucepan over medium heat until solids begin to brown and smell nutty, 5 to 8 minutes.
  • Slice potatoes in half lengthwise and scoop insides into a large bowl. Add browned butter, cream cheese, 1/2 teaspoon salt, cayenne pepper, and black pepper and mash using a potato masher until smooth. Spoon mixture back into the sweet potato skins and top each with 1/4 cup marshmallows. Place sweet potatoes back onto the baking sheet.
  • Bake in the oven until warmed through and marshmallows are toasted, about 10 minutes.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 34.5 g, Cholesterol 46.1 mg, Fat 17.3 g, Fiber 4.3 g, Protein 4.4 g, SaturatedFat 10.1 g, Sodium 355 mg, Sugar 9.6 g

TWICE-BAKED SWEET POTATOES WITH MINI MARSHMALLOWS



Twice-Baked Sweet Potatoes With Mini Marshmallows image

Twice-Baked Sweet Potatoes are very do-ahead. If you find yourself in a pre-feast frenzy, skip spooning them back into the sweet potato cups and just warm the puree and serve it as is.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Sweet Potatoes     Sweet Potatoes With Marshmallow Recipes

Yield 8

Number Of Ingredients 7

4 medium sweet potatoes
¼ teaspoon salt
Freshly ground black pepper, to taste
⅓ cup buttermilk
⅓ cup milk
4 tablespoons butter
½ cup miniature marshmallows

Steps:

  • Adjust oven rack to low position and heat oven to 400 degrees. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until fork tender, about 45 to 60 minutes. Let cool slightly.
  • Handling the potatoes with a potholder, slice each in half lengthwise and scoop potato flesh into a blender or food processor - for an especially silky texture, use the blender - leaving a 14-inch border of flesh to support the potato skin. Puree scooped-out flesh, along with salt and pepper, until smooth. With machine motor running, gradually add both milks through feeder tube. Stop machine, add butter, then process until potatoes are silky smooth. (Puree and potato shells can be cooled, then refrigerated in an airtight container, up to 2 days.
  • Return to room temperature before proceeding.) Spoon puree back into each shell. Just before baking, press marshmallows into potatoes.
  • Bake at 400 degrees until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 26.5 g, Cholesterol 16.5 mg, Fat 6.1 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 194.8 mg, Sugar 7.5 g

TWICE BAKED SWEET POTATOES WITH SEA SALT MARSHMALLOW CARAMELS



Twice Baked Sweet Potatoes with Sea Salt Marshmallow Caramels image

Provided by Damaris Phillips

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 9

4 medium sweet potatoes (9 to 10 ounces each)
Coconut oil cooking spray
1/2 cup mascarpone
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 vanilla bean, split and seeds scraped
12 Modjeskas*, halved or 12 marshmallows and 16 soft caramels, each halved
Sea salt

Steps:

  • Preheat the oven to 375 degrees F.
  • Pierce the skin of the sweet potatoes all over with a fork, spray with cooking spray and place in a 9-by-13-inch flameproof baking dish. Bake the sweet potatoes until tender, about 1 hour.
  • Cool the sweet potatoes enough to handle, and then cut each in half the long way and scoop out the flesh, leaving 1/8-inch of flesh around the skin. Reserve the skins for a later use.
  • In a medium bowl, add the sweet potato flesh, mascarpone, brown sugar, cinnamon, cardamom and vanilla seeds. Using an electric hand mixer or the bowl of a stand mixer fitted with a paddle attachment, smash until combined. Spoon the mixture into the sweet potato skins. Top each potato skin with three Modjeska halves, caramel-side down. Alternatively, place 4 caramel halves topped with 3 marshmallow halves on each potato skin.
  • Return the sweet potatoes to the baking dish and bake until the centers are warm and the Modjeskas start to melt, about 15 minutes. Turn on the broiler and cook until dark brown and bubbly, 1 to 2 minutes. Sprinkle the tops with sea salt to serve.

STUFFED SWEET POTATOES WITH PECAN AND MARSHMALLOW STREUSEL



Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel image

Provided by Tyler Florence

Categories     side-dish

Time 1h20m

Yield 12 servings

Number Of Ingredients 8

12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
  • In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
  • Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

CREAMY TWICE-BAKED SWEET POTATOES



Creamy Twice-Baked Sweet Potatoes image

I like to make these twice-baked sweet potatoes because they can be prepared ahead of time. With the addition of cream cheese, they are very creamy and not overly sweet. It is so easy to increase the quantity to any number. -Linda Call, Falun, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 2 servings.

Number Of Ingredients 5

2 medium sweet potatoes (about 10 ounces each)
2 ounces cream cheese, softened
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons chopped pecans

Steps:

  • Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Bake on a foil-lined baking sheet until tender, 45-60 minutes. Cool slightly., Cut off a thin slice from top of each potato. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with cream cheese, brown sugar and cinnamon. Spoon into shells; return to pan. Top with pecans. Bake until heated through, 15-20 minutes.

Nutrition Facts : Calories 297 calories, Fat 16g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 100mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 4g fiber), Protein 5g protein.

EASY TWICE-BAKED SWEET POTATOES



Easy Twice-Baked Sweet Potatoes image

Our take on the beloved mini-marshmallow-topped casserole calls for baking and mashing sweet potatoes, then returning them to their jackets and baking again with pecans and marshmallows. Everyone will adore having their own at Thanksgiving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

14 (each about 8 ounces) sweet potatoes
1/2 cup sour cream
6 tablespoons unsalted butter, room temperature, plus 6 tablespoons cold unsalted butter, cut into 1/4-inch-thick slices
1 3/4 cups packed light-brown sugar
4 teaspoons fresh lemon juice
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
2/3 cup pecans, toasted, coarsely chopped
40 large marshmallows, halved crosswise

Steps:

  • Preheat oven to 400 degrees. Prick sweet potatoes with a fork. Bake until soft, about 50 minutes. Let cool slightly on a rack.
  • Cut a lengthwise slit in potatoes almost all the way through, leaving about 1 inch at each end intact. Scoop out flesh, leaving a 1/2-inch border on skins. Put flesh in a medium nonreactive bowl, then transfer half to a food processor. Process until smooth; return to bowl. Stir in sour cream, 6 tablespoons softened butter, 1 cup brown sugar, lemon juice, and nutmeg. Season with salt and pepper.
  • Reduce oven temperature to 350 degrees. Transfer sweet potato mixture in batches to a pastry bag fitted with a very large round tip. Pipe mixture into 12 of the potato shells, dividing evenly; discard remaining 2 shells. Filled shells can be refrigerated in an airtight container up to 1 day. Just before serving, top with remaining 3/4 cup brown sugar, the sliced butter, and pecans; arrange marshmallows on top. Bake on a rimmed baking sheet until hot and marshmallows are golden brown, 7 to 10 minutes.

Tips:

  • Choose sweet potatoes that are firm and free of blemishes. Pierce them with a fork and microwave for 5-7 minutes per potato, or until tender.
  • While the potatoes are cooking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Once the potatoes are cooked, let them cool slightly before handling. Then, cut them in half lengthwise and scoop out the flesh, leaving a 1/4-inch border.
  • Place the potato skins on the prepared baking sheet and brush with melted butter. Season with salt and pepper.
  • In a large bowl, combine the scooped-out potato flesh, brown sugar, butter, milk, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Beat until smooth.
  • Divide the potato mixture evenly among the potato skins. Top with marshmallows.
  • Bake for 15-20 minutes, or until the potatoes are heated through and the marshmallows are golden brown.
  • Let the potatoes cool for a few minutes before serving.

Conclusion:

Twice-baked sweet potatoes are a delicious and versatile dish that can be enjoyed as a side dish or main course. They are easy to make and can be tailored to your own taste preferences. With their sweet and savory flavor, they are sure to be a hit at your next gathering. Whether you are looking for a classic comfort food or a new twist on an old favorite, twice-baked sweet potatoes are the perfect choice.

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