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Twice Baked Candied Sweet Potatoes with Toasted Marshmallows Recipe

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★★★★★

4.6 from 136 reviews

This Twice Baked Candied Sweet Potatoes recipe offers a deliciously sweet and comforting side dish perfect for holiday meals or cozy dinners. Baked sweet potatoes are scooped out, mixed with warm spices, brown sugar, butter, and sweetened condensed milk, then baked again and topped with toasted mini marshmallows for a gooey, caramelized finish.

Ingredients

Scale

Sweet Potatoes

  • 4 large sweet potatoes (scrubbed and patted dry)
  • 1 tablespoon olive oil (optional)

Sweet Potato Filling

  • 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

Topping

  • 3 cups mini marshmallows

Instructions

  1. Preheat oven: Preheat your oven to 375°F to prepare for baking the sweet potatoes.
  2. Prepare sweet potatoes: Lightly coat each sweet potato with olive oil to help the skins crisp up while baking. Pierce the skins multiple times with a fork to allow steam to escape. Place them on a parchment-lined baking sheet.
  3. Bake sweet potatoes: Bake for 1 hour and 10 minutes, or until the potatoes are soft inside and their skins appear slightly wrinkled. Let cool for 10 minutes before handling.
  4. Scoop out sweet potatoes: Cut each sweet potato in half lengthwise. Using a spoon or cookie scoop, carefully remove the pulp from the skins, leaving about a 1/4 to 1/2-inch border so the skins maintain their shape. Put the scooped sweet potato flesh into a large bowl and return the empty skins to the baking sheet.
  5. Mix filling: To the bowl with sweet potato pulp, add brown sugar, melted butter, sweetened condensed milk, cinnamon, nutmeg, and ginger. Mash or blend these ingredients with a potato masher or hand mixer until smooth and evenly combined.
  6. Refill potato skins: Spoon the blended sweet potato mixture back into the hollowed skins, filling each slightly over the edge for a generous portion.
  7. Reheat filled potatoes: Place the filled sweet potato halves back in the oven and heat for 10 to 15 minutes to warm through.
  8. Broil preparation: Turn your oven’s heat setting to broil to prepare for melting the marshmallows.
  9. Add marshmallows: Press mini marshmallows evenly into the sweet potato filling, completely covering the top of each half.
  10. Broil marshmallows: Place the sweet potatoes on the top rack of the oven and broil for 1 to 2 minutes until the marshmallows melt and lightly brown. Watch closely to prevent burning.
  11. Correct marshmallow burn (if needed): If marshmallows burn, use two spoons to carefully lift off the burnt layer in one solid piece. You can then repeat the step of adding marshmallows and broiling to achieve the perfect golden topping.
  12. Serve: Remove from the oven and serve warm as a sweet, festive side dish.

Notes

  • Use a fork to pierce the sweet potatoes so they bake evenly without bursting.
  • Leaving a border in the potato skins ensures they hold their shape after scooping.
  • Watch the marshmallows closely while broiling as they can burn very quickly.
  • You can adjust spices like cinnamon, nutmeg, and ginger to your taste preference.
  • If you prefer, omit olive oil for a lower-fat option; the coating is optional.
  • This dish is excellent for holiday gatherings or comforting family dinners.

Keywords: twice baked sweet potatoes, candied sweet potatoes, marshmallow topping, holiday side dish, baked sweet potatoes, sweet potato casserole

Find it online: https://yumwithmia.com/twice-baked-candied-sweet-potatoes-with-toasted-marshmallows-recipe/