Twice-Baked Sweet Potatoes with Marshmallow Swirl
Twice-Baked Sweet Potatoes with Marshmallow Swirl are an enchanting blend of creamy sweet potatoes and gooey marshmallows, perfect for cozy gatherings. This delightful dish marries sweet and savory flavors, creating a warm, comforting experience that will impress family and friends alike. With simple ingredients and straightforward steps, it’s not just a treat for the palate but also a feast for the eyes. Serve this recipe during festive occasions or casual dinners to leave everyone asking for more.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium sweet potatoes
- 4 tbsp unsalted butter
- 1/2 cup dark brown sugar
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1 cup mini marshmallows
- 1 tsp ground cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 400°F (200°C). Wash and pierce each sweet potato several times with a fork.
- Bake the sweet potatoes on a parchment-lined baking sheet for 45-60 minutes until tender.
- Let them cool slightly, then cut in half lengthwise and scoop out the flesh into a bowl, leaving some in the skins.
- Mix the sweet potato flesh with butter, brown sugar, cream, cinnamon, and salt until smooth.
- Spoon the mixture back into the skins and top with mini marshmallows.
- Bake again at 350°F (175°C) for 15-20 minutes until marshmallows are golden brown.
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 220
- Sugar: 25g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 20mg
Keywords: For added crunch, sprinkle chopped nuts on top before baking. Substitute maple syrup for brown sugar for a unique flavor twist. These can be made ahead; prepare the filling and refrigerate separately before assembling.