These Stuffed Baked Sweet Potatoes with Marshmallows are the perfect side dish for any holiday meal or special occasion. The combination of sweet potato, buttery pecans, and gooey marshmallows make them a crowd favorite.
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Why you'll love this recipe
- These twice baked sweet potatoes are a family favorite.
- Stuffed pecan marshmallow sweet potatoes can be made ahead of time.
- The crunchy pecans and gooey marshmallows give them the same flavor as everyone's favorite sweet potato casserole.
- Pecan marshmallow stuffed sweet potatoes are a great way to feed a crowd this holiday season.
Ingredient List
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- large sweet potatoes
- salted butter
- light brown sugar
- chopped pecans
- ground cinnamon
- mini marshmallows
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat the oven to 400°F/200°C. Line a baking sheet with aluminum foil.
- Scrub the sweet potatoes. Pierce them with a fork. Then place on top of the baking sheet. Bake for 45 minutes.
- While the potatoes are cooking, mix butter, brown sugar, chopped pecans, and cinnamon until combined.
- Cut each sweet potato in the center.
- Use a fork to mash the inside of the potatoes slightly.
- Add some of the butter and pecan mixture into the potatoes and top with marshmallows.
- Broil for 15 to 20 minutes or until the marshmallows are slightly browned.
Eileen's Tips for Success
- I like to scrub the potatoes with a vegetable brush to ensure all dirt is removed from the potato skin.
- Make sure that you poke holes all over the sweet potatoes so that they steam evenly,
- If you want to save a little time in the kitchen, you can roast the potatoes ahead of time and store them in the refrigerator. Reheat them in the oven before adding the fillings.
Frequently Asked Questions
No, for this recipe you do not want to peel the potatoes before you bake them.
Yes, the holes allow the potatoes to steam which helps the inside of the potatoes turn out nice and fluffy.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Want to add some extra flavor? Swap out the cinnamon and use the pumpkin pie spice instead.
- You can also use walnuts instead of pecans if you prefer them.
Make ahead, storage, and freezer tips
Storage - Store the leftover potatoes in an airtight container in the fridge for up to 3 days.
Serving Suggestions
We love to serve these stuffed sweet potatoes with our holiday meal. My go-to holiday favorites are this Easy Oven Roasted Turkey, Southern Cornbread Dressing, and Candied Carrots.
Similar recipes
Do you love potatoes as much as we do? If so, here are a few more potato recipes you may enjoy.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements for the exact number of servings you need.
📖 Recipe
Twice Baked Stuffed Sweet Potatoes
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Equipment Needed:
Ingredients
- 4 large sweet potatoes
- 4 Tablespoons salted butter room temperature softened
- ¼ cup light brown sugar
- ½ cup chopped pecans
- 1 teaspoon ground cinnamon
- 1 cup mini marshmallows
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Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
Instructions
- Preheat the oven to 400°F/200°C. Line a baking sheet with aluminum foil.
- Clean the 4 sweet potatoes and pierce them on all sides with a fork to allow steam to escape. Place the sweet potatoes on the baking sheet.
- Bake for 45 minutes or until the sweet potatoes are tender throughout.
- To make the butter mixture, combine 4 Tablespoons softened salted butter, ¼ cup light brown sugar, ½ cup chopped pecans, and 1 teaspoon ground cinnamon in a small mixing bowl. Use a fork to mix well.
- Cut each sweet potato down the middle. Use a fork to mash the inside slightly.
- Evenly spread the butter mixture into each sweet potato. Top with ¼ cup of mini marshmallows.
- Place the sweet potatoes in the oven on broil for 15 to 20 seconds, just until the marshmallows are browned. Be careful not to burn them!
NOTES
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