Name: Twice Baked Sweet Potatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 4 medium sweet potatoes; 2 tablespoons unsalted butter (or vegan butter); 1/4 cup milk (dairy or non-dairy); 2 tablespoons maple syrup; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon sea salt; 1/2 teaspoon vanilla extract; 1/3 cup chopped pecans (optional); 1 cup mini marshmallows (vegan if desired)

Jump to Recipe·Print Recipe

Twice Baked Sweet Potatoes , and irresistibly indulgent, these Twice Baked Sweet Potatoes are the ultimate side dish for the holidays—or really any time I’m craving a little sweet-meets-savory comfort. Flavored with warming spices like cinnamon and nutmeg, enhanced with a touch of maple syrup, and finished with gooey, golden marshmallows, this recipe is simple yet show-stopping.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 medium sweet potatoes

2 tablespoons unsalted butter (or vegan butter)

¼ cup milk (dairy or non-dairy)

2 tablespoons maple syrup

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon sea salt

½ teaspoon vanilla extract

⅓ cup chopped pecans (optional)

1 cup mini marshmallows (vegan if desired)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

After scrubbing the sweet potatoes clean, I prick them a few times with a fork and place them on the sheet. I bake them for 45–60 minutes until they're very tender.

Once they’re cool enough to handle, I reduce the oven temperature to 375°F (190°C).

I slice each sweet potato in half lengthwise and carefully scoop out most of the flesh into a bowl, leaving a small border inside the skins for structure.

To the bowl, I add butter, milk, maple syrup, cinnamon, nutmeg, salt, and vanilla. Then I mash everything together until smooth and creamy.

I stir in the chopped pecans (if using), then spoon the mixture back into the sweet potato skins.

I place them back on the baking sheet, top each one with mini marshmallows, and return them to the oven for 15–20 minutes, until the marshmallows are golden and gooey.

I serve them warm and enjoy every melt-in-my-mouth bite.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 75 minutes

Total Time: 90 minutes

Calories: Approximately 280 kcal per serving

Variations

Savory twist: I sometimes skip the marshmallows and pecans, then add a sprinkle of sharp cheddar or smoked paprika for a more savory version.

Make it vegan: I use vegan butter, non-dairy milk, and vegan marshmallows—easy swaps that keep the flavor intact.

Add protein: I’ve added a scoop of cooked quinoa or lentils into the mash for a heartier meal.

Nut-free version: I simply leave out the pecans or swap them for roasted pumpkin seeds.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I bake them in the oven at 350°F (175°C) for 10–15 minutes until warmed through. For a quicker option, I use the microwave, heating them in 30-second intervals, although the marshmallows may melt more than re-toast.

FAQs

How can I make these ahead of time?

I bake the sweet potatoes and prepare the filling in advance, storing everything separately. When I’m ready to serve, I stuff the skins, top with marshmallows, and bake until warmed and golden.

Can I freeze twice baked sweet potatoes?

Yes, I freeze them (without the marshmallows) tightly wrapped in foil. When ready to serve, I thaw, top with marshmallows, and bake at 375°F until hot and bubbly.

What can I use instead of marshmallows?

If I want a less sweet topping, I use a pecan streusel or a drizzle of maple glaze instead of marshmallows.

Are these gluten-free?

Yes, this recipe is naturally gluten-free as long as I use certified gluten-free marshmallows and ensure there’s no cross-contamination with other ingredients.

Can I make these in an air fryer?

I can cook the initial sweet potatoes in the air fryer at 375°F for about 35–45 minutes, then stuff and return them to the air fryer for another 8–10 minutes to melt the marshmallows.

Conclusion

These Twice Baked Sweet Potatoes are everything I want in a comforting, festive dish—creamy, spiced, slightly sweet, and topped with golden marshmallow magic. Whether I’m hosting a holiday dinner or just treating myself to a cozy weeknight side, they never disappoint.

Recipe:

Twice Baked Sweet Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 90 minutes
Yield: 4 servings
Diet: Gluten Free

Print Recipe

Description

Creamy, cozy, and slightly sweet, these Twice Baked Sweet Potatoes are flavored with warming spices, maple syrup, and topped with golden marshmallows for the ultimate festive side dish.

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Scrub the sweet potatoes, prick with a fork, and place them on the baking sheet. Bake for 45–60 minutes until very tender.
Allow the sweet potatoes to cool slightly, then reduce the oven temperature to 375°F (190°C).
Slice each sweet potato in half lengthwise and scoop out most of the flesh into a bowl, leaving a small border in the skins.
Add butter, milk, maple syrup, cinnamon, nutmeg, salt, and vanilla to the bowl. Mash until smooth and creamy.
Stir in chopped pecans if using, and spoon the mixture back into the sweet potato skins.
Place them back on the baking sheet, top with mini marshmallows, and bake for 15–20 minutes until the marshmallows are golden and gooey.
Serve warm and enjoy.