Twice‑Baked Sweet Potatoes with Marshmallow Topping – Best Cozy Holiday Side

Name: Twice‑Baked Sweet Potatoes with Marshmallow Topping
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 medium sweet potatoes (about 2 lbs); 2 tablespoons unsalted butter, softened; 2 tablespoons brown sugar (light or dark); 1/4 cup heavy cream (or milk for a lighter version); 1 teaspoon ground cinnamon; 1/4 teaspoon nutmeg (optional); 1/2 teaspoon vanilla extract; Pinch of salt; 1 1/2 cups mini marshmallows; Optional: 2 tablespoons chopped pecans; Optional: 1 tablespoon maple syrup; Optional: 1/4 teaspoon allspice

Posted on November 20, 2025

twice‑baked sweet potatoes - featured image

Comfort Food

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Introduction

The smell of roasted sweet potatoes drifting through my kitchen is the kind of scent that instantly wraps you up in warmth. Imagine pulling a tray of perfectly browned, twice‑baked sweet potatoes from the oven — their skins slightly crisp, the centers creamy and sweet, and that golden marshmallow topping bubbling away like a cozy campfire. Honestly, it’s holiday comfort in every bite. The first time I made these twice‑baked sweet potatoes with marshmallow topping, it was Thanksgiving morning, years ago, when I was knee‑high to a grasshopper and helping my grandma in her tiny, bustling kitchen. She handed me a spoon and said, “Here, taste this filling — tell me if it’s sweet enough.” I took a bite and immediately knew it was something special.

Fast forward to now, and this recipe has become a family tradition — the one everyone asks for before I even start planning the menu. My husband can’t resist sneaking one off the baking sheet before dinner, and my kids fight over the extra marshmallows that fall off during serving (I can’t blame them!). These twice‑baked sweet potatoes with marshmallow topping are everything you want in a cozy side dish — creamy, rich, slightly caramelized, and just the right amount of indulgent. Perfect for your Thanksgiving table, Christmas dinner, or even a chilly weekend meal when you just need a little nostalgic comfort.

I’ve tested and tweaked this recipe more times than I can count — all in the name of research, of course — until I landed on the perfect balance of sweetness, spice, and texture. Now, it’s my go‑to dish for family gatherings and potlucks. It’s one of those recipes that feels like a warm hug on a plate, and trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

You know that feeling when something tastes like a memory? That’s what these twice‑baked sweet potatoes with marshmallow topping deliver. They’re as cozy as a wool blanket and as crowd‑pleasing as your favorite holiday movie. I’ve made countless versions of sweet potatoes over the years, but this one hits the sweet spot (literally and figuratively) every single time.

Quick & Easy: Despite their fancy look, these come together in under an hour of hands‑on time — perfect for busy holiday cooking schedules.
Simple Ingredients: You probably already have everything in your pantry: sweet potatoes, butter, brown sugar, cinnamon, and mini marshmallows.
Perfect for Gatherings: Great for Thanksgiving dinners, Friendsgiving parties, or cozy Sunday suppers.
Crowd‑Pleaser: Adults love the caramelized flavor, and kids go wild for the gooey marshmallow topping.
Unbelievably Delicious: The contrast between the fluffy sweet potato filling and the toasted marshmallow crust is pure magic.

What sets this recipe apart is the twice‑baked method. Roasting the sweet potatoes first deepens their flavor and brings out natural sweetness. Then, mixing the scooped flesh with butter, cream, and warm spices creates a whipped, custardy texture that’s irresistible. When you spoon it back into the shells, top it with marshmallows, and bake again, you get that slightly crisp skin and gooey, golden topping that’s impossible to resist. It’s comfort food done right — nostalgic, simple, and soul‑satisfying. Every time I bring these out, people ask for the recipe before dessert even hits the table. Honestly, they’re that good.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver a sweet, creamy, and toasty flavor without any fuss. Most of these are pantry staples, and if you’re lucky, you might already have everything on hand.

4 medium sweet potatoes (about 2 lbs / 900 g) – choose ones that are evenly sized for consistent baking.
2 tablespoons unsalted butter (softened) – adds richness and smooth texture.
2 tablespoons brown sugar (light or dark, your choice) – gives a caramel‑like sweetness.
1/4 cup heavy cream (or milk for a lighter version) – creates a creamy filling.
1 teaspoon ground cinnamon – adds cozy warmth.
1/4 teaspoon nutmeg – optional, but deepens the flavor beautifully.
1/2 teaspoon vanilla extract – brings a hint of sweetness and aroma.
Pinch of salt – balances the flavors.
1 1/2 cups mini marshmallows – the star of the show for that gooey‑golden topping.

Optional Add‑Ins:

2 tablespoons chopped pecans – for a nutty crunch.
1 tablespoon maple syrup – adds depth and natural sweetness.
1/4 teaspoon allspice – for extra holiday warmth.

Ingredient Tips: Look for sweet potatoes with smooth, firm skins and no soft spots. I prefer using orange‑fleshed varieties like Garnet or Jewel because they’re naturally sweet and mash beautifully. If you’re dairy‑free, swap butter and cream for coconut oil and almond milk. For a richer flavor, I love using dark brown sugar, which gives the filling a caramel note that pairs perfectly with toasted marshmallows.

Equipment Needed

Baking sheet: Lined with foil or parchment for easy cleanup.
Sharp knife and cutting board: For slicing the sweet potatoes in half.
Spoon or melon baller: To scoop out the flesh once baked.
Mixing bowl: For combining the filling ingredients.
Hand mixer or potato masher: To get that silky, whipped texture.
Oven mitts: Because those potato skins get hot!
Measuring spoons and cups: Accuracy matters for balanced flavor.

If you don’t have a hand mixer, no problem — a fork works fine (just takes a little arm power). I’ve tried both ceramic and metal baking sheets; ceramic tends to distribute heat evenly and keeps the skins crisp without burning. And here’s a pro tip: use a silicone spatula to scoop the filling back in cleanly — less mess, more precision.

Preparation Method

Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup.
Bake the sweet potatoes: Scrub them clean, pierce each a few times with a fork, and place on the baking sheet. Bake for about 45–55 minutes, or until a fork slides in easily. The skins should be slightly crisp and the insides tender.
Cool slightly: Let them rest for about 10 minutes, just until you can handle them without burning your fingers. (Trust me, patience is key here!)
Slice and scoop: Cut each potato in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving about 1/4 inch of potato around the skins to help them hold their shape.
Prepare the filling: Add butter, brown sugar, heavy cream, cinnamon, nutmeg, vanilla, and a pinch of salt to the bowl. Mash until smooth and creamy. If you like a fluffier texture, use a hand mixer — it makes the filling light and airy.
Taste and adjust: Give the mixture a quick taste. Add more sugar or a drizzle of maple syrup if you want it sweeter. (This is your moment to make it your own!)
Refill the skins: Spoon the filling back into the potato shells, mounding slightly. Arrange them back on the baking sheet.
Add the marshmallows: Sprinkle mini marshmallows generously over each filled half. Don’t be shy — the more, the merrier.
Second bake: Return to the oven and bake for 10–12 minutes, or until the marshmallows are golden and bubbly. Watch closely near the end — they can toast fast!
Cool and serve: Let them cool for 5 minutes before serving. The marshmallows will set slightly, giving you that perfect gooey‑meets‑crispy texture.

Note: If the marshmallows start browning too quickly, tent the tray loosely with foil. And if you love an extra toasty top, switch the oven to broil for the last 30 seconds — just keep a close eye on it!

Cooking Tips & Techniques

After years of making these, I’ve picked up a few tricks worth sharing. First, size matters — choose sweet potatoes that are about the same size so they bake evenly. If one is much larger, it’ll still be firm while the others are mushy. Been there, done that!

When scooping out the flesh, be gentle with the skins — they’re your serving vessels, and if they tear, the filling can leak out. If that happens, don’t panic. Just place the torn halves close together on the baking sheet so they hold their shape. Another pro tip: don’t overmix the filling. You want it whipped, not gummy. Mashing by hand keeps some natural texture, which I personally love.

If you’re making these for a crowd, you can bake the potatoes and make the filling a day ahead. Just store the filling separately, refrigerate, and assemble before baking the second time. The twice‑bake method gives you flexibility — which is a lifesaver when juggling multiple dishes during holidays.

And here’s one more thing: marshmallow timing. Those little guys can go from golden to burnt in seconds. Set a timer for 8 minutes, then watch carefully. A light, even toast gives you that picture‑perfect look and irresistible flavor. Trust me, your kitchen will smell incredible.

Variations & Adaptations

One of the best parts about these twice‑baked sweet potatoes with marshmallow topping is how easy they are to customize. Here are a few twists I’ve tried and loved:

Nutty Crunch: Add a layer of chopped pecans or walnuts under the marshmallows for extra texture. The nuts toast while baking and add a buttery crunch.
Maple‑Pecan Version: Swap brown sugar for maple syrup and sprinkle crushed pecans on top. It’s like a sweet potato casserole but perfectly portioned.
Dairy‑Free Option: Use coconut oil instead of butter and almond milk instead of cream. The coconut flavor pairs beautifully with the sweetness of the potatoes.
Healthy Twist: Skip the marshmallows and top with a sprinkle of cinnamon‑sugar oats instead for a lighter version that still feels special.
Mini Party Version: Use smaller sweet potatoes and serve them as bite‑sized appetizers — they’re adorable and great for buffets.

I once tried adding a drizzle of caramel sauce before serving, and it was a hit — a little over the top, but hey, holidays are for treating yourself! Don’t be afraid to make these your own. Whether you’re swapping spices or toppings, the base recipe is forgiving and delicious every time.

Serving & Storage Suggestions

These twice‑baked sweet potatoes with marshmallow topping are best served warm, fresh out of the oven when the marshmallows are gooey and the filling is piping hot. They make a stunning side dish for roast turkey, glazed ham, or even a simple grilled chicken dinner.

If you’re planning ahead, you can assemble them up to a day in advance (just wait to add the marshmallows until right before baking). To store leftovers, let them cool completely, then cover tightly and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes — the marshmallows will soften again and the filling will taste just as creamy.

Want to freeze them? Skip the marshmallow topping, freeze the filled skins in an airtight container, and add fresh marshmallows when reheating. They’ll taste as good as new. Bonus: the flavors actually deepen overnight, making them even better the next day.

Nutritional Information & Benefits

Each serving of these twice‑baked sweet potatoes with marshmallow topping delivers around 250–280 calories, depending on your add‑ins. Sweet potatoes themselves are rich in beta‑carotene (a powerful antioxidant), fiber, and vitamin C — so even though this dish feels indulgent, it packs some real nutritional benefits too. The butter and cream add a bit of richness but can easily be swapped for lighter options if you prefer.

They’re naturally gluten‑free and vegetarian, making them a great choice for mixed‑diet gatherings. If you’re watching sugar intake, you can reduce the brown sugar or replace it with a natural sweetener like maple syrup or honey. Personally, I love that this dish satisfies both my sweet tooth and my desire for something nourishing. It’s comfort food with a little goodness tucked inside.

Conclusion

These cozy twice‑baked sweet potatoes with marshmallow topping are more than just a side dish — they’re a memory waiting to happen. Sweet, creamy, and topped with that irresistible golden marshmallow layer, they bring warmth and nostalgia to any table. Whether it’s Thanksgiving, Christmas, or just a chilly evening when you need something comforting, this recipe never disappoints.

I love how easy they are to customize and how they always bring smiles (and seconds) to everyone who tries them. So go ahead, roll up your sleeves, and give these a try. Then come back and tell me how your family loved them. Because once you’ve made these, they’ll become your new holiday classic too.

Honestly, these twice‑baked sweet potatoes feel like a warm hug on a plate — and isn’t that exactly what we all need during the holidays?

FAQs

Can I make these twice‑baked sweet potatoes ahead of time?

Yes! You can bake and fill them a day ahead. Store covered in the fridge, then top with marshmallows and bake before serving.

Can I use large marshmallows instead of mini ones?

Absolutely. Just cut them in half so they melt evenly. Keep an eye on them, as they brown faster than minis.

What’s the best way to reheat leftovers?

Reheat in the oven at 350°F (175°C) for about 15 minutes. Avoid microwaving — it makes the marshmallows tough.

Can I freeze these twice‑baked sweet potatoes?

Yes, but freeze them before adding the marshmallows. Add fresh ones when you’re ready to bake again.

How do I make them less sweet?

Skip the marshmallows and add a sprinkle of toasted pecans instead. You can also reduce the brown sugar by half for a more savory version.