Best 5 Twice Baked Sweet Potatoes With Mini Marshmallows Recipes

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Indulge in a culinary journey with our twice-baked sweet potatoes, an irresistible dish that tantalizes taste buds with its harmonious blend of sweet and savory flavors. Embark on a delightful culinary adventure with our curated collection of recipes, each offering a unique twist on this classic dish. From the traditional rendition to variations featuring a medley of delectable ingredients, our recipes will guide you in creating this crowd-pleasing dish that is perfect for special occasions, potlucks, or a cozy family dinner. Dive into a world of culinary delights as we explore the diverse flavors and textures that twice-baked sweet potatoes have to offer.

Here are our top 5 tried and tested recipes!

TWICE BAKED SWEET POTATOES



Twice Baked Sweet Potatoes image

These easy twice baked sweet potatoes are creamy and fluffy with a crunchy pecan top. Sweet and savory, they are more healthy than most!

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 1h35m

Number Of Ingredients 10

5 small/medium sweet potatoes (about 8 to 10 ounces each)
2 ounces reduced fat cream cheese
2 ounces unsalted butter
1 (5-ounce) container vanilla nonfat Greek yogurt
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 ground black pepper
1/8 teaspoon cayenne pepper
1/3 cup chopped untoasted (raw) pecans

Steps:

  • Preheat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil or parchment paper.
  • Scrub the sweet potatoes, then pierce all over with the tines of a fork. Place the potatoes on the prepared baking sheet. Bake until fork-tender, about 50 minutes to 1 hour 15 minutes, depending upon the size of your potatoes. Remove the sweet potatoes from the oven and let cool slightly.
  • While the potatoes bake, cut the cream cheese and butter into a small dice. Let come to room temperature while the potatoes bake (you can also melt the butter if you prefer).
  • Once they are cool enough to handle, carefully cut off the top third of the 4 largest sweet potatoes lengthwise so that you have an open sweet potato boat (reserve the 5th, smallest sweet potato). With a spoon, scoop out the potato flesh from the base and transfer it to a food processor fitted with a steel blade. Leave a thin inner layer of sweet potato flesh lining the inside of the base so that it holds its shape. Scrape the flesh away from the cut tops and discard the peels or save for compost. Return the bases to the same baking sheet.
  • Split the final, smallest sweet potato in half and scoop all of the flesh into the food processor. Discard the peel or use it for compost (the extra sweet potato flesh will allow you to impressively fill up the bases).
  • To the food processor, add the Greek yogurt, salt, cinnamon, nutmeg, black pepper, cayenne pepper, cream cheese, and butter. Process until the ingredients are very well blended and the puree is ultra smooth and light, stopping to scrape down the bowl as needed. Taste and adjust the seasoning as desired. (I add a pinch more salt; if you'd like more of a kick, add a bit more cayenne.)
  • Generously mound the sweet potato bases with the filling, piling it high (we are going for presentation here!), then sprinkle the pecans evenly over the top.
  • Return the sweet potatoes to the oven and bake for 10 minutes, until the pecans are crisp and the filling is heated through. Enjoy warm.

Nutrition Facts : ServingSize 1 (of 4) potatoes, Calories 363 kcal, Carbohydrate 40 g, Protein 7 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 39 mg, Fiber 6 g, Sugar 12 g, UnsaturatedFat 10 g

TWICE BAKED SWEET POTATOES



Twice Baked Sweet Potatoes image

These twice-baked sweet potatoes from Food Network have cinnamon, nutmeg and ginger to make them twice as nice.

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 8

6 sweet potatoes, even in size and scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
  • Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
  • Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

Nutrition Facts : Calories 257 calorie, Fat 14 grams, SaturatedFat 8.5 grams, Cholesterol 41 milligrams, Sodium 250 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 3 grams, Sugar 14 grams

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.

TWICE BAKED SWEET POTATOES WITH MINI MARSHMALLOWS



Twice Baked Sweet Potatoes With Mini Marshmallows image

I found this in an article by columnist Pam Anderson in USA Weekend (Nov. 14-16, 2003). I made it for Thanksgiving dinner at my mother's house. Since I have have a fairly large family, I decided to double the recipe. Everyone loved it! I will definitely be making this again. It's not complicated and makes a wonderful alternative to ordinary baked potatoes or mashed potatoes. And it has the rare quality of being better the next day! So now you've got something with a bit of zip to go with all of that left-over turkey! Per Serving: 159 calories, 5g protein, 14g carbohydrates, 9g fat (4g saturated), 2g fiber, 268mg sodium (these were written at the bottom of the recipe).

Provided by BassetmamaX2

Categories     Yam/Sweet Potato

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 7

4 medium sweet potatoes, pricked with a fork (about 2 lbs)
1/4 teaspoon salt
fresh ground black pepper, to taste
1/3 cup buttermilk
1/3 cup milk
4 tablespoons butter
1/2 cup mini marshmallows, garnish

Steps:

  • Adjust oven rack to low position and heat oven to 400°F.
  • 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 1/4-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°F until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.

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

Tips for Perfect Twice-Baked Sweet Potatoes:

  • Select the Right Potatoes: Choose medium-sized, firm sweet potatoes for even cooking and a fluffy texture.
  • Proper Baking: Bake the potatoes until tender; a fork should easily pierce through them. Undercooked potatoes will be hard, while overcooked ones will be mushy.
  • Scoop Carefully: When scooping out the potato flesh, leave a thin shell to prevent it from breaking.
  • Seasoning: Generously season both the potato flesh and the filling mixture with salt, pepper, and your preferred spices.
  • Butter and Milk: Add butter and milk to the mashed potato mixture for a creamy, rich texture.
  • Flavorful Fillings: Experiment with different fillings, such as savory mixtures with bacon, cheese, and vegetables or sweet fillings with fruits and nuts.
  • Mini Marshmallows: If using mini marshmallows, add them during the last 5-10 minutes of baking to prevent burning.

Conclusion:

Twice-baked sweet potatoes are versatile dish that can be enjoyed as a hearty side dish or a delectable vegetarian main course. By following these tips and experimenting with different flavor combinations, you can create a dish that will impress your taste buds and become a family favorite. So, get creative, have fun, and enjoy the process of making this delicious and visually appealing dish!

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