• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Subscribe
  • Recipes
    • Easy Dinners
    • Dessert
    • Breakfast and Brunch
    • Thai
    • Gluten-free
    • Vegetarian

Inquiring Chef

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Easy Dinners
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Thanksgiving

    Twice Baked Sweet Potatoes

    Published: Nov 15, 2019 · Modified: Mar 15, 2022 · by Jess Smith · Jump to Recipe · 1 Comment · This post may contain affiliate links.

    twice baked sweet potatoes on a sheet pan
    twice baked sweet potatoes on a parchment lined sheet pan
    twice baked sweet potatoes
    twice baked sweet potatoes
    twice baked sweet potatoes on a sheet pan
    twice baked sweet potatoes in a white baking dish
    twice baked sweet potatoes

    twice baked sweet potatoes on a parchment lined sheet pan

    Twice-Baked Sweet Potatoes with Marshmallows are a twist on the classic sweet potato casserole. It’s an elegant (yet still easy) twist on the classic holiday dish. 

    This post has been a year in the making. I made these little beauties around Thanksgiving last year and loved the look of a platter of these with the rest of the holiday spread. As much as I wanted to share these last year, I never got a picture of them that I really loved. It makes me extra thrilled to share this fun holiday side dish with you! To make these twice-baked sweet potatoes, the potatoes are sliced in half, roasted with some butter, filled with marshmallows, and topped with toasty pecans. It all gets a final minute under the broiler to give those marshmallows golden brown tops. 

    These potatoes are both elegant and fun. Here’s how to do it!

    twice baked sweet potatoes on a sheet pan

    Choosing the “Right” Sweet Potatoes

    The only part of this recipe that is at all quirky is the selection of sweet potatoes. Absolutely any type of sweet potatoes will work, but you want to choose potatoes that are an even shape and an appropriate size to work as a side dish for a hearty Thanksgiving or Christmas meal. Pick something that will fit nicely (and won’t outshine) the turkey, stuffing, rolls, and cranberry sauce. In most cases, that means the smaller the potatoes, the better. I prefer potatoes that are about 8 ounces each.

    raw sweet potatoes on a white table

    Ingredients

    • Sweet Potatoes - Any type will work. Look for potatoes that are quite small and evenly shaped. I prefer to use sweet potatoes that are about 8 ounces each. 
    • Cooking Oil - For roasting vegetables, I like to use a neutral-flavored oil that can be used at high heat like avocado or grape seed oil. I buy a big container of avocado oil at Costco and use it in everything I cook. 
    • Unsalted Butter - I use unsalted butter for these so that I can add some salt back in and control the amount I use. Salted butter would work just fine, but you may want to skip the additional salt listed in the recipe.
    • Light Brown Sugar, Ground Cinnamon, Salt - These add a little extra flavor to the filling of the twice-baked potatoes. 
    • Mini Marshmallows - Classic dish, classic topping. If you can’t find mini marshmallows, you can use large ones, but cut or slice them in half so they don’t overwhelm the potatoes.
    • Chopped Pecans - Feel free to skip these, but I love the added flavor and crunch the pecans give this dish.

    sweet potatoes on a parchment lined sheet pan

    baked sweet potatoes cut in half

    Make This Meal Ahead

    You can fully assemble the potatoes (pre-bake them and fill them with the marshmallows and pecans) up to a day ahead. Before baking, let them come back to room temperature and then bake until heated all the way through (this will likely take about 10 minutes more than the original time listed).

    twice baked sweet potatoes on a parchment lined sheet pan

    More Make-Ahead Holiday Dishes

    • Make-Ahead Mashed Potatoes - Before I learned this method of making mashed potatoes ahead, they were my holiday nemesis. I hate making this messy dish right before dinner, so having these all tucked away into a casserole dish ahead of time makes me so happy. These can be made up to 2 days ahead.
    • Slow Cooker Pumpkin Cheesecake - Cheesecake is so much fun to make in the slow cooker. The low, steady heat can be used to create a water bath around the cheesecake for a smooth, creamy filling. Make this up to 3 days before the big event. 
    • Apple Cider Punch with Bourbon - This is a large batch cocktail that’s great for setting out so guests can serve themselves. You can even leave the bourbon on the side so guests have the option to leave it out if they want. 

    Favorite Tools

    • Half Sheet Pan - A sheet pan is all you need for this easy dish!

    twice baked sweet potatoes in a white baking dish

    twice baked sweet potatoes on a sheet pan
    Print Recipe
    4.5 from 6 votes

    Twice Baked Sweet Potatoes

    Twice-Baked Sweet Potatoes with Marshmallows are a twist on the classic sweet potato casserole. It’s an elegant (yet still easy) twist on the classic holiday dish.
    This is easy to scale up or down, depending on how many people you’re serving. (Each sweet potato makes 2 servings.) Use the slider below to adjust the servings.
    Prep Time20 mins
    Cook Time35 mins
    Total Time55 mins
    Course: Side Dish
    Cuisine: American
    Keyword: Christmas, entertaining, holidays, Thanksgiving
    Servings: 8
    Calories: 298kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $4.00

    Equipment

    • sheet pan

    Ingredients

    • 4 small Sweet Potatoes (about 8 oz each; see note)
    • 2 tablespoon Cooking Oil (I use avocado or grapeseed oil)
    • 4 tablespoon Unsalted Butter
    • 1 tablespoon Light Brown Sugar
    • ½ teaspoon Ground Cinnamon
    • ½ teaspoon Salt
    • 3 cups Mini Marshmallows
    • 1 cup Pecan Halves, chopped

    Instructions

    • Heat oven to 400°F.
    • Scrub potatoes clean and dry with a dishtowel. Slice each potato in half lengthwise. Rub on all sides with oil and place, cut-side down on a sheet pan. Sprinkle the peels of the potatoes with some salt.
    • Transfer the sheet pan to the oven and roast the potatoes until they can be easily pierced with a fork, 25 to 30 minutes.
    • Remove the potatoes and use tongs to flip them over so the cut-side is facing up. Let them cool for a few minutes.
    • While the potatoes cool, heat the butter in the microwave just until melted (use the defrost button which will keep the butter from overheating as it melts).
    • Stir brown sugar, cinnamon, and salt into the melted butter.
    • Working carefully (the potatoes will still be hot; I find it helpful to hold them steady with a dishtowel in one hand), take a fork and scrape / mash the flesh of the potato, leaving the skin intact.
    • Spoon the butter mixture over the flesh of the potatoes and go back with your fork, gently combining the mixture with the sweet potatoes.
    • Press mini marshmallows into the potatoes. Scatter chopped pecans over the tops so that some fall between the marshmallows.
    • Return the potatoes to the oven and continue baking until marshmallows are very soft and golden brown, 10 to 12 minutes.
    • Serve immediately.

    Notes

    Smaller potatoes that are evenly-shaped work best for this recipe. I look for sweet potatoes that are quite small - about 8 oz each. Each potato will be sliced in half lengthwise to make two servings, so as you’re choosing the potatoes, picture how they will fit on your serving plates. I find that 8 oz potatoes, sliced in half, fit nicely (and don’t outshine) the turkey, stuffing, rolls, and cranberry sauce.
    Make Ahead: You can fully assemble the potatoes, filling them with the marshmallows and pecans up to a day ahead of time. Before baking, let them come back to room temperature. Bake until heated all the way through (this will likely take about 10 minutes more than the time listed above).

    Nutrition

    Calories: 298kcal | Carbohydrates: 32g | Protein: 3g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 197mg | Potassium: 275mg | Fiber: 3g | Sugar: 16g | Vitamin A: 9407IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

    *This post contains affiliate links*

    Related

    « Taco Casserole with Ground Beef
    Instant Pot Kung Pao Chicken »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. casinoempire777tructuyen

      November 25, 2020 at 7:29 am

      I always have room for desserts whenever I eat out.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Welcome! We're Jess and Frank. Since 2010, we have been serving up easy, original recipes here on Inquiring Chef.

    More about us →

    Latest Recipes

    • Shrimp and Chive Dumplings
    • Dumpling and Potsticker Dipping Sauce
    • Crispy Chickpeas {Stovetop, Oven, or Air Fryer}
    • Fourth of July Cookie Bars

    Trending Recipes

    • Crispy and Chewy Chocolate Chip Cookie Recipe
    • Honey Ginger Chicken Stir-Fry
    • Mason Jar Overnight Oats
    • Beef and Broccoli Ramen Stir-Fry

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Connect

    • Sign Up! for emails and updates
    • Follow us on Instagram and Pinterest

    Contact

    • Email Us

    Copyright © 2022 Inquiring Chef

    • Pin
    • Share
    • Yum
    • Tweet
    • Email