Marshmallow Twice Baked Sweet Potatoes
These marshmallow twice baked sweet potatoes are essentially mini versions of classic sweet potato casserole. Crispy bacon, warm cinnamon, and a hit of cayenne meet pillowy toasted marshmallows on top, so every bite feels like the best parts of a casserole packed into its own little potato skin. If you love easy fall desserts, this savory-sweet side will fit right into your holiday lineup too.
*This post may contain affiliate links, which means I may earn a small commission if you purchase through them, at no extra cost to you.
A Little Twist on Tradition
It seems like some version of sweet potatoes with marshmallows is the one dish that shows up without fail at every family holiday table. This sweet potato with marshmallow recipe takes that nostalgic flavor and turns it into individual, scoopable portions. It’s become one of my go-to side dishes, especially if I’m making thanksgiving dinner for two. Everyone gets their own little potato boat, instead of fighting over the corner pieces of a casserole dish.
Why You Will Love Marshmallow Twice Baked Sweet Potatoes
- Sweet and savory in one bite. Smoky bacon, brown sugar, and warm cinnamon with a whisper of cayenne balance out the sweetness of the marshmallow topping perfectly.
- Built-in portion control. Since each sweet potato skin is its own serving, these are an easy win when you’re doing thanksgiving dinner for two or feeding a crowd.
- Make-ahead friendly. You can prep the filled skins in advance and simply top with marshmallows and bake right before serving.
- A fresh take on a classic. If you love traditional thanksgiving casseroles but want something a little more fun to serve, this recipe delivers all the same cozy flavors in a new format.
Ingredients and Substitutions
- Sweet potatoes: The star of the show. Look for potatoes that are similar in size so they bake evenly and are easy to stuff.
- Bacon: Adds a smoky, salty contrast to the sweetness. You can leave it out if you want to keep it vegetarian.
- Unsalted butter: Helps create that classic creamy, rich mashed texture inside the skins.
- Light brown sugar: Brings a deep caramel note. Dark brown sugar will work too, bringing an even richer flavor.
- Cinnamon and cayenne pepper: This combination gives the filling warmth with just a touch of heat. Leave out the cayenne if you prefer a milder, more traditional flavor.
- Mini marshmallows: The key to that nostalgic, toasted topping everyone expects from a sweet potato marshmallow recipe.
- Kosher salt and black pepper: Simple seasonings that round out the dish and keep the flavors in check.
How to Make Marshmallow Twice Baked Sweet Potatoes
Microwave the potatoes. Poke holes all over the sweet potatoes with a fork, then microwave for 10 minutes, or until soft. This shortcut saves oven time, which is fantastic when you’re juggling other vegetables for Thanksgiving.
Scoop out the flesh. When the sweet potatoes are cool enough to handle, cut each one in half lengthwise. Scoop out the flesh into a large mixing bowl and place the skins on the prepared sheet pan. Those will crisp up nicely in the oven.
Mix up the filling. To the mixing bowl with the sweet potato flesh, add the bacon, melted butter, brown sugar, cinnamon, cayenne, salt, and pepper. Then mash until mostly smooth but still a little chunky (just like you’d want in any good twice baked sweet potatoes recipe).
Fill, top, and bake. Fill the sweet potato skins with the mixture, dividing evenly, then top with mini marshmallows. Bake for 10 minutes, or until the marshmallows are toasted and the potatoes are warmed through.
Pro Tips
- Choose similarly sized potatoes. This ensures they all cook through at the same rate, whether in the microwave or the oven.
- Watch the marshmallows closely. They go from toasted to burnt quickly under high heat, so keep an eye on the oven during the last few minutes.
- Adjust the spice level. Feel free to reduce or increase the cayenne pepper depending on how much heat your family enjoys.
What to Serve with Marshmallow Twice Baked Sweet Potatoes
These twice baked sweet potatoes complement any other Thanksgiving vegetable dishes on your table. Try them alongside Shaved Brussels Sprout Salad for something fresh and full of texture, or round things out with Cheesy Pumpkin Dip as a starter while everything else finishes in the oven.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, oven, or air-fryer.
Yes. You can prepare the filled sweet potato skins without the marshmallow topping up to three days in advance and refrigerate them. When ready to serve, reheat the potatoes until warm, then add the marshmallows and bake until toasted.
The answer is simple—because they’re baked twice. They’re baked once to soften the potatoes (microwaved, in this case, to save time), then baked a second time after the filling is stuffed back into the skins.
More Recipes to Try
Marshmallow Twice Baked Sweet Potatoes
Ingredients
Method
- Poke holes all over the sweet potatoes with a fork, then microwave for 10 minutes, or until soft.
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- When the sweet potatoes are cool enough to handle, cut each one in half lengthwise. Scoop out the flesh and transfer it to a large mixing bowl. Place the skins on the prepared sheet pan.
- To the bowl with the sweet potatoes, add the bacon, melted butter, brown sugar, cinnamon, cayenne pepper, salt, and black pepper. Mash together until mostly smooth, but still with some chunks remaining.
- Fill the sweet potato skins with the sweet potato mixture, dividing evenly, then top with the mini marshmallows.
- Bake until the marshmallows are toasted and the potatoes are warmed through, about 10 minutes.
