Kitchen notes · a little help before you start
Twice Baked Sweet Potatoes with Toasted Marshmallows
Twice Baked Sweet Potatoes with Toasted Marshmallows is made with sweet potatoes, mini marshmallows, and packed light brown sugar.
- Prep
- 15 min
- Cook
- 75 min
- Total
- 90 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Preheat as directed
Have the oven at the specified temperature for its cooking step.
2. Prepare the first additions
Set out the ingredients needed for the first cooking step.
3. Watch the broiling step
Follow the broiling stage and its stated finish check.
Get to know the ingredients
large sweet potatoes
In the method: Wash and scrub potatoes, then dry completely.
packed light brown sugar
In the method: To the mixing bowl with sweet potato flesh, add brown sugar, butter, heavy cream, pumpkin pie spice and salt.
pumpkin pie spice
In the method: To the mixing bowl with sweet potato flesh, add brown sugar, butter, heavy cream, pumpkin pie spice and salt.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 4 large sweet potatoesIngredient note
Source: 1/2 cup packed light brown sugarIngredient note
Source: 1/3 cup unsalted butterIngredient note
Source: 1 1/4 tsp pumpkin pie spiceIngredient note
Source: 1/4 tsp kosher saltIngredient note
Source: 2 Tbsp heavy creamIngredient note
Source: 2 cups mini marshmallows
How to make it
0 of 10 steps completeMake room for Twice Baked Sweet Potatoes with Toasted Marshmallows
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve sweet potatoes hot.
A little more help as you go
Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
A few questions you might have
What should I prepare first?
Set out the oven and baking sheet. Start with this step: Preheat oven to 425°F and line a rimmed baking sheet with foil.
Which preparation step should I plan for?
Have the oven at the specified temperature for its cooking step.
What check should I look for as it cooks?
Bake approximately 1 hour, or until fork tender.
Is there another preparation step to plan for?
Use the chopping, slicing or cutting preparation specified.
Additional recipe notes
Make ahead directions: Once you add the mashed sweet potatoes back to the potato skins, cool them completely, wrap them in plastic wrap and refrigerated in an airtight container. When ready to bake, let the potatoes sit at room temperature for a bit while the oven is preheating. Add the potatoes to a baking sheet, top with marshmallows, and bake as directed. Freezing directions: Once you add the mashed sweet potatoes back to the potato skins, cool them completely, wrap them in plastic wrap and freeze in a freezer-safe container. Potatoes will freeze for up to 3 months. Thaw in the refrigerator, then proceed with the recipe as directed.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thechunkychef.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
