Twice Baked Stuffed Sweet Potatoes

Stuffed sweet potatoes with pecans, butter, brown sugar, and marshmallows.

Twice Baked Stuffed Sweet Potatoes

Enjoy this decadent sweet potato stuffed with buttery brown sugar pecan filling topped with mini marshmallows. We take the classic sweet potato casserole and make individual sweet potato servings.

Course Holiday Side dish, Side Dish

Cuisine American

Keyword marshmallow stuffed sweet potatoes, stuffed sweet potatoes

Prep Time 15

Cook Time 45

Total Time 1

Servings stuffed sweet potatoes

Calories 580kcal

Author Eileen Murphy Kelly

Equipment

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

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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I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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