Twice Baked Sweet Potato Halves
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.
Indulge in the ultimate sweet and savory combination with these Twice Baked Sweet Potatoes. Perfect for your Thanksgiving table, these tender and flavorful brown sugar sweet potatoes are topped with gooey marshmallows and packed with rich brown sugar and cinnamon. These baked sweet potato halves are easy and you can use toasted miniature marshmallows on top. It’s a taste sensation you won’t want to miss out on!
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Don’t serve the same old sweet potato casserole for Thanksgiving. Try our delightful spin on traditional sweet potato casserole, these Twice-Baked Sweet Potato Halves are filled with a delectable mix of cinnamon and brown sugar, topped off with a mini marshmallow crown. This new kitchen favorite is not just delicious but also adds a stunning visual to your Thanksgiving spread. Learn how to make these easy, gourmet-style sweet potatoes that will leave everyone at the table wanting more. You can mix it up this year with these Twice Baked Sweet Potatoes!
Usually, we make a sweet potato casserole with marshmallow for Thanksgiving or Christmas dinner. But we now have the best way to make sweet potatoes. These Twice Baked Sweet Potatoes are rocking our house right now and are our favorite of all baked sweet potato recipes.
How to make baked sweet potato halves:
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.
Making the brown sugar sweet potatoes for stuffing:
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.
We hope you enjoyed making these as much as we did. And we know the 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:
Click HERE to save these baked sweet potato casserole marshmallow Recipe to Pinterest
Ingredients
- 4 large sweet potatoes
- salt
- 2 tbsp butter melted
- ¼ cup milk
- ⅓ cup brown sugar
- 1 tsp vanilla
- 2 tsp 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
