Baked sweet potato with brown sugar and cinnamon and marshmallows

These delicious Twice Baked Sweet Potatoes with Marshmallows are a fun alternative to a classic Thanksgiving sweet potato casserole! Sweet potatoes are baked, then mashed with orange juice and brown sugar, refilled, and topped with vegan marshmallows and brown sugar pecans. Every bite is crispy, fluffy, caramelized and delicious!

• 🥔 Why We Love This Recipe
• 🍯 Ingredients
• 📖 Ingredient Notes
• 🔪 Step-by-step Instructions
• 💭 Expert Tips and FAQs
• 🍽 Related Recipes
• 📖 Recipe

🥔 Why We Love This Recipe

• Fun twist on a classic holiday recipe: traditional Thanksgiving sweet potato casserole isn't really my thing. These twice baked sweet potatoes with marshmallows are a similar version, but a bit more modernized. They also get a nice crispy, caramelized exterior, which provides a great contrast to the creamy, flavorful filling. Not going to lie...I definitely went back for seconds (and maybe thirds!).
• Packed with flavor: The sweet potato filling is flavored with cream cheese for tanginess, cinnamon for spice, brown sugar for sweetness and a splash of orange juice for brightness. It's well balanced and a perfect counterpart to the super sweet marshmallow topping!
• Easy to make vegan: we make these vegan by using vegan butter, cream cheese and marshmallows, but they're also easy to make with regular versions of those ingredients, so everyone can enjoy! This recipe is also naturally gluten free.
• Make ahead potential: to cut down on busy holiday prep work, you can bake and fill the sweet potatoes several days ahead of time. When ready to serve, simply top with the marshmallows and pecans and bake until browned and melty!

🍯 Ingredients

Here are the key ingredients you'll need for these twice baked sweet potatoes with marshmallows:

📖 Ingredient Notes

• Sweet potatoes: If your supermarket has jewel or garnet yams instead of traditional sweet potatoes, either are a fine option in this recipe. (They're all very similar – they just vary slightly in color and texture.) We wouldn't suggest using Japanese (white) sweet potato, which does not have quite as creamy a texture. You can, however, use purple sweet potatoes if you would like!
• Cream cheese: vegan or regular cream cheese work in this recipe – just be sure to let it soften at room temperature for best results. If you don't, you may end up with some clumps in the filling.
• Mini marshmallows: again, vegan or regular work here. Regular marshmallows contain gelatin, which is why they aren't vegan. We always use vegan and actually prefer the taste!
• Pecans: you can also sub with walnuts, or a seed (like pepitas) to keep it nut free.
• Cinnamon: you can also sub with pumpkin pie spice blend.

🔪 Step-by-step Instructions

PREP: Preheat oven to 375˚F. 

(1) Slice four 1-inch slits in each potato (to release steam while baking). We make our slits along the middle of the potato, where we plan to slice the potato in half after baking.

(2) Place potatoes on a sheet pan and roast for 45-50 minutes, until fork tender. Remove from oven and let cool for 10-15 minutes. 

(3) Make brown sugar pecans: add brown sugar, pecans, cinnamon, melted butter, and salt to a small mixing bowl.

(4) Stir until well coated. Set aside.

(5) Slice each potato in half, then use a small spoon to scoop out the filling, leaving a small border around the edge and at the bottom of the potato. 

(6) Add the filling to a mixing bowl with cream cheese, brown sugar, orange juice, butter, cinnamon and salt.

(7) Mash/stir until well combined. 

(8) Fill each potato half with the mashed filling mixture.

(9) Top each potato with mini marshmallows and brown sugar pecans. Press the marshmallows slightly into the sweet potato so they don't fall off while baking.

(10) Return to oven and bake for 15 minutes, until marshmallows are golden brown and melty. Serve right away. 

💭 Expert Tips and FAQs

• Make ahead: you can make this recipe ahead of time up until the point where you add the marshmallows and bake for the final 15 minutes. You want to serve these nice and warm so the marshmallows are melty, otherwise they'll harden up as they cool. To majorly cut down on prep time for the holidays, bake the sweet potatoes up to a few days ahead of time. Mash and fill the potatoes, store, then add the marshmallows/pecans and bake just before serving!
• Use a hand mixer for a super creamy filling: Instead of mashing, try a hand mixer for a fluffier filling. Mashing/stirring works fine too, you'll probably just end up with larger chunks of sweet potato.
• Press the marshmallows slightly into the potato filling so they don't fall off while baking.
• Best served right away: we recommend serving these within 30 minutes of removing from the oven, otherwise the marshmallows will harden up. If that does happen, you can pop them in a warming drawer or back in the oven for a few minutes until the marshmallows soften again.
• Storage: store leftovers in an airtight container for up to 2-3 days (although these are best eaten fresh). Warm up in the oven or microwave.

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• Purple Sweet Potato Pie

• Sweet Potato Casserole with Maple Granola

• Vegan Scalloped Potatoes

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📖 Recipe

Description

These delicious Twice Baked Sweet Potatoes with Marshmallows are a fun alternative to a classic Thanksgiving sweet potato casserole! Sweet potatoes are baked, then mashed with orange juice and brown sugar, refilled, and topped with vegan marshmallows and brown sugar pecans. Every bite is crispy, fluffy, caramelized and delicious!

Sweet Potatoes:

• 5 small sweet potatoes
• ⅓ cup cream cheese (vegan or regular)
• 3 tablespoons brown sugar
• 1 tablespoon orange juice
• 1 tablespoon butter (vegan or regular)
• ¼ teaspoon cinnamon
• Pinch of salt
• 7 oz mini marshmallows (vegan or regular)

Brown Sugar Pecan Topping:

• ½ cup finely chopped raw pecans
• 2 teaspoons brown sugar
• 1 tablespoon melted butter
• ¼ teaspoon cinnamon
• Pinch of salt

1. Preheat oven to 375˚F.
2. Slice four 1-inch slits in each potato (to release steam while baking). We make our slits along the middle of the potato, where we plan to slice the potato in half after baking. Place potatoes on a sheet pan and roast for 45-50 minutes, until fork tender. Remove from oven and let cool for 10-15 minutes.
3. Meanwhile, in a small bowl, stir together all ingredients for the brown sugar pecans.
4. Slice each potato in half, then use a small spoon to scoop out the filling, leaving a small border around the edge and at the bottom of the potato.
5. Add the filling to a mixing bowl with cream cheese, brown sugar, orange juice, butter, cinnamon and salt. Mash/stir until well combined.
6. Fill each potato half with the mashed filling mixture. Top each potato with mini marshmallows and brown sugar pecans.
7. Return to oven and bake for 15 minutes, until marshmallows are golden brown and melty. Serve right away.

Notes

Easy to make vegan: simply sub in vegan butter, cream cheese and marshmallows.

Make ahead: you can make this recipe ahead of time up until the point where you add the marshmallows and bake for the final 15 minutes. You want to serve these nice and warm so the marshmallows are melty, otherwise they'll harden up as they cool. To majorly cut down on prep time for the holidays, bake the sweet potatoes up to a few days ahead of time. Mash and fill the potatoes, store, then add the marshmallows/pecans and bake just before serving!

Use a hand mixer for a super creamy filling: Instead of mashing, try a hand mixer for a fluffier filling.

Press the marshmallows slightly into the potato filling so they don't fall off while baking.

Sweet potatoes: If your supermarket has jewel or garnet yams instead of traditional sweet potatoes, either are a fine option in this recipe. (They're all very similar – they just vary slightly in color and texture.) We wouldn't suggest using Japanese (white) sweet potato, which does not have quite as creamy a texture. You can, however, use purple sweet potatoes if you would like!

• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Oven
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 343
• Sugar: 19 g
• Sodium: 597.3 mg
• Fat: 17.9 g
• Carbohydrates: 44.3 g
• Fiber: 5.2 g
• Protein: 4.3 g

Keywords: twice baked sweet potatoes