Twice Baked Sweet Potatoes

Sweet potatoes baked with meat scooped out and seasoned and refilled.  Then topped with toasted marshmallows.  
Course Side Dish
Cuisine American
Keyword Baked Sweet Potato Recipes, Best Way to Make Sweet Potatoes, Double Baked Sweet Potatoes, Twice Baked Sweet Potatoes
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 274kcal
Author Evelyn



  • 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.


Calories: 274kcal | Carbohydrates: 59g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 140mg | Potassium: 595mg | Fiber: 5g | Sugar: 27g | Vitamin A: 24219IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 1mg