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.
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)
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.
Notes
Use vegan substitutions for butter, milk, and marshmallows to make it vegan-friendly.
For a savory version, skip the marshmallows and pecans, and try sharp cheddar or smoked paprika instead.
Add cooked quinoa or lentils to the filling for extra protein.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in oven at 350°F (175°C) for best texture.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sweet potato half
- Calories: 280
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg
