Maple Marshmallow Twice Baked Sweet Potatoes Recipe

If you’re looking for the ultimate cozy comfort food twist, you’ve got to try this Maple Marshmallow Twice Baked Sweet Potatoes Recipe. I absolutely love how the sweetness of the maple syrup blends perfectly with fluffy marshmallows and the natural earthiness of sweet potatoes. Trust me, once you make these, your whole family will be asking for seconds — and maybe even thirds!

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Ingredients You’ll Need

For this Maple Marshmallow Twice Baked Sweet Potatoes Recipe, I stick with simple, quality ingredients that come together beautifully. Each adds its unique character, from rich butter to the cozy spices that warm the soul.

• Sweet potatoes: Medium-sized, with firm skins that can hold the stuffing. Look for ones without bruises.
• Unsalted butter: Melts into the sweet potatoes for creaminess without extra salt messing with balance.
• Maple syrup: The star sweetener here—real maple syrup always elevates the flavor.
• Salt: Enhances the natural sweetness and rounds out the flavors.
• Mini marshmallows: The crowning glory! They melt beautifully and give that toasty top we all crave.
• Cinnamon and nutmeg: Just a sprinkle adds warm, aromatic spices that pull everything together.
• Flaky salt: Adds that perfect finishing crunch and bursts of flavor.

Variations

I love making this Maple Marshmallow Twice Baked Sweet Potatoes Recipe my own by tweaking a few ingredients here and there — it’s all about what makes your taste buds sing!

• Use Brown Butter: I once browned the butter before mixing it in, and it added a nutty depth that was irresistible.
• Vegan Version: Swap butter for coconut oil and use vegan marshmallows for a cruelty-free treat that still tastes amazing.
• Spice It Up: Adding a pinch of cayenne can bring a subtle kick that contrasts nicely with the sweetness.
• Add Nuts: Toasted pecans mixed inside or sprinkled on top add a delightful crunch I can’t get enough of.

How to Make Maple Marshmallow Twice Baked Sweet Potatoes Recipe

Step 1: Bake Your Sweet Potatoes to Perfection

Start by preheating your oven to 425°F. I like to poke a few holes in each sweet potato with a fork—it helps steam escape and prevents them from bursting. Place the potatoes directly on a baking sheet and bake until they’re tender when poked with a skewer, roughly 45 to 60 minutes depending on their size. I learned this the hard way; rushing this step results in undercooked centers.

Step 2: Scoop and Whip That Sweet Potato Flesh

Once baked, let the potatoes cool just enough to handle safely. Slice them down the center lengthwise and gently scoop out the soft flesh, careful not to tear the skin—this forms your ‘bowl’ for stuffing. Here’s a little trick I discovered: putting the flesh into a stand mixer and whipping it at medium speed gives an amazingly silky and fluffy texture, way better than just mashing with a fork.

Step 3: Crispy Skin Magic

I like to spray the empty skins with olive oil and sprinkle a little salt on them before popping them back in the oven for 10–15 minutes. This step crisps them up nice and makes eating the skin something to look forward to. You can skip this, but trust me, it’s worth it!

Step 4: Mix, Fill, and Top with Marshmallows

Mix the whipped sweet potato with melted butter, maple syrup, and salt until smooth. Spoon the mixture back into the skins, then pile the tops with mini marshmallows. Bake again for 15 to 20 minutes until the filling is warmed through and the marshmallows are lightly toasted and gooey.

Step 5: Final Touches

After removing from the oven, sprinkle cinnamon and nutmeg for a warm spice touch, then add a pinch of flaky salt for that perfect sweet-salty finish. Serve these beauties hot, and watch everyone’s faces light up!

How to Serve Maple Marshmallow Twice Baked Sweet Potatoes Recipe

Garnishes

I love tossing on a bit more flaky salt right after baking—that little crunch and burst of saltiness is heavenly. Sometimes I sprinkle a tiny pinch of extra cinnamon or a few fresh rosemary leaves for color and a subtle herbal note. It’s those finishing touches that give it a restaurant-quality vibe at home.

Side Dishes

This dish pairs beautifully with roasted turkey or chicken, especially during the holidays. I’ve also enjoyed it alongside a simple green salad and roasted Brussels sprouts for a balanced, crowd-pleasing meal.

Creative Ways to Present

For special occasions, I like to serve these on wooden boards or colorful platters, garnished with fresh herbs and chopped toasted pecans. You can even scoop the sweet potato mash into mini ramekins for a fun individual presentation that feels fancy but is super easy.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to 3 days. The sweet potatoes stay creamy and the marshmallow topping softens but remains tasty. Just cover them well to keep the skins from drying out.

Freezing

I’ve frozen the twice baked sweet potatoes before baking the marshmallow topping, which works best. On reheating, add the marshmallows fresh before the final bake so they don’t get tough or sticky during freezing.

Reheating

To reheat, pop the potatoes in a preheated 350°F oven for about 15 minutes, covered loosely with foil to prevent drying out. Then add marshmallows on top and bake uncovered for another 5–10 minutes to get that melty, golden finish.

FAQs

Final Thoughts

This Maple Marshmallow Twice Baked Sweet Potatoes Recipe is close to my heart because it’s the perfect mix of homey sweetness and indulgent comfort. I remember the first time I made it for a holiday dinner — it was an instant hit and has since become a tradition. I hope you enjoy making this as much as I do; it’s a warm hug on a plate that anyone can whip up and feel proud of. Give it a try, and watch it become your new favorite side!

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