Name: Twice Baked Candied Sweet Potatoes with Toasted Marshmallows Recipe
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 4 large sweet potatoes (scrubbed and patted dry); 1 tablespoon olive oil (optional); 1/4 cup light brown sugar (packed); 1/4 cup salted butter (melted); 1 tablespoon sweetened condensed milk; 1 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 3 cups mini marshmallows

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Introduction

Twice Baked Candied Sweet Potatoes are a comforting and festive side dish, perfect for holiday meals or cozy dinners. Sweet, spiced, and topped with toasted marshmallows, they bring a delightful balance of flavors and textures that everyone will love.

The image shows a baking tray filled with several halves of roasted sweet potato, each layered with many small, toasted marshmallows on top. The sweet potato halves have a bright orange inside with a soft texture visible beneath the golden-browned marshmallows that create a bumpy, fluffy white and light brown layer. A woman's hand holding a spoon is scooping into one sweet potato half, lifting some gooey melted marshmallow and soft sweet potato from under the toasted tops. The tray is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large sweet potatoes (scrubbed and patted dry)
1 tablespoon olive oil (optional)
1/4 cup light brown sugar (packed)
1/4 cup salted butter (melted)
1 tablespoon sweetened condensed milk
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 cups mini marshmallows

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Lightly coat the sweet potatoes with olive oil and pierce the skins several times with a fork. Place them on a baking sheet lined with parchment paper.
Step 3: Bake the sweet potatoes for 1 hour and 10 minutes, or until tender and their skins start to wrinkle. Let them cool for about 10 minutes.
Step 4: Slice each sweet potato in half. Carefully scoop out the flesh with a spoon or cookie scoop, leaving a 1/4 to 1/2 inch border so the skins hold their shape. Transfer the sweet potato pulp to a large bowl and place the empty skins back on the baking sheet.
Step 5: Add brown sugar, melted butter, sweetened condensed milk, cinnamon, nutmeg, and ginger to the bowl with the sweet potato pulp. Mash or blend with a hand mixer until smooth and well combined.
Step 6: Spoon the sweet potato mixture back into the skins, filling each one slightly over the top.
Step 7: Return the baking sheet to the oven and warm the filled potatoes for 10–15 minutes.
Step 8: Switch the oven setting to broil and reduce the baking sheet to the top rack.
Step 9: Press mini marshmallows firmly onto the surface of each filled potato half, covering completely.
Step 10: Broil the sweet potatoes until the marshmallows melt and turn golden brown, about 1–2 minutes. Watch carefully to prevent burning. If marshmallows burn, remove them promptly with two spoons and repeat broiling with fresh marshmallows.
Step 11: Serve the candied sweet potatoes warm and enjoy!

Tips & Variations

For extra flavor, stir in a splash of orange juice or a pinch of cayenne pepper to the sweet potato mix.
If you prefer, use pecans or walnuts sprinkled on top before broiling for added crunch.
Olive oil is optional; you can omit it if you prefer to bake the sweet potatoes plain.
Leftover marshmallows can be toasted separately and added as a garnish right before serving.

Storage

Store leftover twice baked sweet potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for about 15 minutes until warmed through. Avoid reheating under the broiler to prevent marshmallows from burning again.

How to Serve

The image shows several small orange sweet potatoes cut in half, arranged on a baking tray with a blackened, textured surface. Each sweet potato half is topped with a thick layer of melted, slightly browned mini marshmallows in a roughly 3-by-5 grid, creating a puffy, soft, and toasted white topping with golden brown spots. The sweet potato base beneath the marshmallows is smooth and creamy with an orange tone. The close-up shot highlights the contrast between the fluffy, browned marshmallows and the soft orange sweet potatoes beneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these sweet potatoes ahead of time?

Yes, you can prepare the sweet potato filling and stuff the skins a day in advance. Keep them covered in the refrigerator and add the marshmallows just before broiling to ensure they toast perfectly.

What can I use instead of sweetened condensed milk?

If you don’t have sweetened condensed milk, you can substitute with an equal amount of heavy cream and add a tablespoon of honey or maple syrup for sweetness.