Twice Baked Sweet Potatoes with Marshmallows and Pecans
If you’re looking for a different way to serve sweet potatoes this holiday season, give these Twice Baked Sweet Potatoes a try. They’re filled with a creamy mixture flavored with cinnamon and vanilla, then topped with mini marshmallows and chopped pecans. Think of them as individual sweet potato casseroles, served right in their own skins! They’re easy to make and would be a lovely side dish to serve with your Thanksgiving or Christmas dinner.
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For another easy holiday side dish, try this cheesy Cauliflower Casserole with Bacon. It’s a delicious addition to your Thanksgiving or Christmas dinner menu.
How to Make Twice Baked Sweet Potatoes
Here are the ingredients you need to make these Twice Baked Sweet Potatoes, plus step by step instructions for how to make them.
Ingredients
- 2 medium sweet potatoes
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ⅛ tsp salt
- ½ cup mini marshmallows
- 3 tbsp chopped pecans
Step by Step Instructions
1. Set your oven to 425°F and allow it to heat up while you prepare the sweet potatoes.
2. Wash and scrub the sweet potatoes thoroughly, then pat them dry. Use a fork to poke several holes around each potato. Place them on a baking sheet and bake for about 45 minutes, or until they’re tender and easily pierced with a fork.
3. Remove the sweet potatoes from the oven and let them cool slightly until they’re safe to handle. Slice each potato in half lengthwise. Carefully scoop out the flesh, leaving a thin layer along the sides and bottom to help the skins hold their shape.
4. Transfer the scooped-out sweet potato flesh to a mixing bowl. Add the milk, vanilla extract, cinnamon, and salt. Mash everything together with a fork until the mixture is creamy and well combined.
5. Arrange the hollowed-out sweet potato skins on a small baking sheet, cut side facing up. Spoon the mashed sweet potato mixture evenly into each shell, spreading it gently to fill the centers.
6. Sprinkle the mini marshmallows and chopped pecans over each filled sweet potato. Place under the broiler for 1-2 minutes, watching closely, until the marshmallows are lightly toasted and golden brown.
7. Remove from the oven and serve warm.
There’s a lot to love about these Twice Baked Sweet Potatoes. They’re creamy, slightly sweet, and have just the right amount of crunch from the pecans. Easy enough for a family dinner but also special enough for your Thanksgiving or Christmas menu, they make a delicious side dish. Serve them alongside roasted turkey, ham, or any of your favorite holiday main dishes.
More Holiday Recipes
Twice Baked Sweet Potatoes
Ingredients
- 2 medium sweet potatoes
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ⅛ tsp salt
- ½ cup mini marshmallows
- 3 tbsp chopped pecans
Instructions
- Set your oven to 425°F and allow it to heat up while you prepare the sweet potatoes.
- Wash and scrub the sweet potatoes thoroughly, then pat them dry. Use a fork to poke several holes around each potato. Place them on a baking sheet and bake for about 45 minutes, or until they’re tender and easily pierced with a fork.
- Remove the sweet potatoes from the oven and let them cool slightly until they’re safe to handle. Slice each potato in half lengthwise. Carefully scoop out the flesh, leaving a thin layer along the sides and bottom to help the skins hold their shape.
- Transfer the scooped-out sweet potato flesh to a mixing bowl. Add the milk, vanilla extract, cinnamon, and salt. Mash everything together with a fork until the mixture is creamy and well combined.
- Arrange the hollowed-out sweet potato skins on a small baking sheet, cut side facing up. Spoon the mashed sweet potato mixture evenly into each shell, spreading it gently to fill the centers.
- Sprinkle the mini marshmallows and chopped pecans over each filled sweet potato. Place under the broiler for 1-2 minutes, watching closely, until the marshmallows are lightly toasted and golden brown.
- Remove from the oven and serve warm.
