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twice baked sweet potatoes on a sheet pan
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4.50 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


  • sheet pan


  • 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


  • 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.


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).


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