Twice Baked Sweet Potatoes

No ratings yet

Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes are like a cozy hug in food form—creamy, slightly sweet, and bursting with butter, cinnamon, brown sugar, and marshmallows. They are the perfect Thanksgiving side dish that everyone will go crazy for!

Course Side Dish

Cuisine American

Keyword brown sugar sweet potatoes, loaded sweet potatoes, loaded sweet potatoes recipe, recipe for twice baked sweet potatoes, twice baked sweet potatoes

Prep Time 5

Cook Time 43

Total Time 48

Servings

Calories 469kcal

Author Trish - Mom On Timeout

Ingredients

4 large sweet potatoes
4 tablespoons salted butter melted
2 teaspoons ground cinnamon or pumpkin pie spice
3 tablespoons brown sugar light or dark brown sugar
1 cup mini marshmallows

Instructions

Cook Sweet Potatoes

Wash your sweet potatoes and dry them thoroughly.
4 large sweet potatoes
Pierce each sweet potato a few times with a fork then tightly wrap with foil.
Air Fryer: Preheat your air fryer to 375°F. Place in the basket of the air fryer and air fry for 35 minutes or until tender.
Bake: Preheat oven to 375°F. Bake for 1 hour or until sweet potatoes are tender.
Carefully unwrap each sweet potato then slice the center (length-wise) with a knife about 2⁄3 deep.
Mix together the melted butter, cinnamon (or pumpkin pie spice) and brown sugar.
4 tablespoons salted butter, 2 teaspoons ground cinnamon, 3 tablespoons brown sugar
Place the sweet potatoes on a foil or parchment lined baking sheet.
Spoon the brown sugar mixture into the opening of each sweet potato until you have used all the mixture.
Fill the center of each sweet potato with mini marshmallows.
1 cup mini marshmallows
Place the baking sheet in the oven and broil on high until the tops of the marshmallows are golden - about 1 to 2 minutes. Serve immediately.

Notes

Storage Information

Refrigerator: If you have leftovers, let the potatoes cool to room temperature before transferring them to an airtight container. They can be stored in the refrigerator for up to 4 days.

Freezer: To freeze, place the cooled potatoes in an airtight container or freezer-safe bag. They can be frozen for up to 3 months. When ready to eat, thaw them in the refrigerator overnight and reheat them in the oven for the best texture.

Reheating: For reheating, place the sweet potatoes in a preheated oven at 350°F for about 15-20 minutes, or until heated through. This helps to keep the marshmallows from becoming too chewy.

You can skip broiling or even use 1⁄4 cup of marshmallow fluff in place of mini
marshmallows.

Nutrition