Twice Baked Sweet Potato Halves
Swap the same old sweet potato casserole for our Twice Baked Sweet Potatoes. A heavenly blend of brown sugar, cinnamon, and butter wrapped up in a tender sweet potato skin and crowned with golden, gooey marshmallows.
Tired of the same old sweet potato casserole for Thanksgiving? Mix it up this year with our Twice Baked Sweet Potatoes! These individual mini casseroles are filled with a heavenly blend of brown sugar, butter, and spices, and topped with gooey marshmallows. Trust us, these brown sugar sweet potatoes will quickly become your new favorite holiday side dish! They are like an individual mini sweet potato casseroles with marshmallow topping that makes a pretty presentation for your Thanksgiving table. It time to indulge in the ultimate sweet and savory combination with these Twice Baked Sweet Potatoes.
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Usually, we make a sweet potato casserole with marshmallow for Thanksgiving or Christmas dinner. But we now have the best way to serve sweet potatoes. Twice Baked Sweet Potatoes! Try our delightful spin on traditional sweet potato casserole. They are sweet potato halves filled with a delectable mix of cinnamon and brown sugar, topped off with a mini marshmallow crown. And this new kitchen favorite is not just delicious but also adds a stunning visual to your Thanksgiving spread. Make these easy, gourmet-style sweet potatoes that will leave everyone at the table wanting more.
Baked Sweet Potato Halves Recipe:
Ingredients:
- 4 large sweet potatoes
- Salt
- 2 tbsp butter melted
- ¼ cup milk
- ⅓ cup Brown Sugar
- 1 teaspoon Vanilla
- 2 teaspoon Cinnamon
- 3-4 cups miniature marshmallows
Equipment Needed:
- Aluminum Foil
- Vegetable Brush, optional
- Baking Sheet
- Mixing Bowl
- Potato Masher
- Culinary torch, optional
🥣 Recipe Tips
- Choose evenly sized sweet potatoes – Pick medium, uniform potatoes (about 8-10 oz each) so they bake at the same rate and yield consistent halves. This prevents some from being undercooked while others turn mushy.
- Don’t skip the buffer when scooping – Leave at least ¼-inch of flesh around the skin to keep the shells sturdy. Too thin, and they’ll collapse when refilled and reheated.
- Toast under the broiler with the door cracked – For even marshmallow browning without a torch, place the filled halves on the top rack under low broil and keep the oven door slightly ajar. This lets you watch closely and pull them the second the tops turn golden (usually 60-90 seconds).
How to make twice baked Brown Sugar Sweet Potatoes:
These individual mini casseroles are filled with a heavenly blend of brown sugar, butter, and spices, and topped with gooey marshmallows. Trust us, this will quickly become your new favorite holiday side dish.
Preheat your oven to 375 degrees. Tear off a piece of aluminum foil that is big enough to wrap the entire potato. Scrub your sweet potatoes well with a vegetable brush, and then poke the skins several times with a fork. Place them on a square of foil and season them with a little salt and pepper.
Wrap the sweet potatoes in foil and twist both ends of the foil to seal well. Place them on a baking sheet and bake them for about 45-50 minutes at 375 degrees until potatoes are tender. Let them cool for 15-20 minutes then unwrap and cut in half.
Stuffing the baked sweet potato halves:
Scoop out the potato from the skins leaving enough to maintain the shells and place in a mixing bowl. Add butter, milk, vanilla, brown sugar and cinnamon and combine well with a potato masher.
Fill each of the potato skins with the brown sugar sweet potatoes mixture. Then place them back in the oven to reheat for 3-5 minutes and remove and top with miniature marshmallows.
Toast the marshmallows by using a culinary torch or by placing the potatoes back into the oven with the broil setting on low. Watch carefully, the sweet potato casserole marshmallow topping will toast up quickly, in about 1-2 minutes.
These Twice Baked Sweet Potato Halves turned out even better than expected—creamy, sweetly spiced filling in tender skins, crowned with perfectly toasted marshmallows that add that irresistible campfire charm. A fun, portion-perfect twist on classic casserole that’s now a holiday must-make!
We know these will be a hit on your Thanksgiving table because everyone loves their very own sweet potato casserole marshmallow side dish. Now you have a show-stopping side dish for your holiday dinner. As you can tell these Twice Baked Sweet Potatoes are easy to make and oh so tasty. Plus, with the butter, brown sugar, and cinnamon, they’re basically a dessert disguised as a side. And let’s be honest, isn’t that what we all want?
Other Potato Recipes:
🥣 Recipe
Ingredients
- 4 large sweet potatoes
- salt
- 2 Tablespoon butter melted
- ¼ cup milk
- ⅓ cup brown sugar
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 3-4 cups miniature marshmallows
Instructions
- Preheat your oven to 375 degrees.
- Wash the sweet potatoes and poke the skins several times with a fork. Season with salt and black pepper and wrap the potatoes in tin foil, twisting the ends.
- Bake on a baking sheet for 45-50 minutes, until potatoes are tender. Let them cool for 15-20 minutes then cut them in half and scoop out the potato from the skins. Be sure to leave a nice buffer for yourself between your scooping and the skin of the potato.
- Add the scooped potato into a large bowl. Use your hand masher to mash your sweet potato slightly. Add butter, milk, brown sugar, vanilla, and cinnamon. Stir well to combine.
- Fill the sweet potato skins with the sweet potato mixture. Place back in the oven to reheat and remove and top with miniature marshmallows.
- Toast the marshmallows by using a culinary torch or by placing the potatoes back into the oven with the broil setting on low. Watch carefully, they toast up quickly, in about 1-2 minutes.
Nutrition
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