Description
Maple Marshmallow Twice Baked Sweet Potatoes are a delightful twist on a classic comforting dish, featuring tender sweet potatoes mashed with butter and maple syrup, then baked again with a gooey marshmallow topping. The sweet and savory flavors combined with a crispy skin and a sprinkle of cinnamon, nutmeg, and flaky salt make this dish perfect for holiday dinners or cozy family meals.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
For the Filling
- 4 tablespoons unsalted butter, melted
- 3 tablespoons maple syrup
- 1 teaspoon salt
Toppings
- 1 cup mini marshmallows
- Cinnamon and nutmeg, for sprinkling
- Flaky salt, for sprinkling
- Olive oil spray, for crisping skins
Instructions
- Preheat and Bake Sweet Potatoes: Preheat your oven to 425°F (220°C). Poke holes in each sweet potato with a fork and place them on a baking sheet. Bake for 45 to 60 minutes until they are tender when pierced with a fork.
- Cool and Slice: Remove the sweet potatoes from the oven and let them cool slightly. Slice each sweet potato lengthwise down the center, being careful to leave the skin intact to hold the filling.
- Crisp the Skins: Lightly spray the potato skins with olive oil and sprinkle with salt. Return the skins to the oven and bake for an additional 10 to 15 minutes to crisp up the skins for added texture.
- Prepare the Filling: Scoop the sweet potato flesh into the bowl of an electric mixer. Add the melted butter, maple syrup, and salt. Whip on medium speed until the mixture is creamy, smooth, and fluffy. (Alternatively, mash with a fork if you don’t have a mixer.)
- Stuff and Top: Spoon the fluffy sweet potato mixture back into the crispy skins. Evenly sprinkle mini marshmallows on top.
- Final Bake: Bake the stuffed sweet potatoes for 15 to 20 minutes, until the potatoes are heated through and the marshmallows are melted and golden.
- Garnish and Serve: Remove the potatoes from the oven, sprinkle with cinnamon, nutmeg, and flaky salt. Serve immediately while warm and gooey.
Notes
- You can bake the sweet potatoes ahead of time and store them in the refrigerator until ready to assemble and bake again.
- For a vegan version, substitute butter with a plant-based alternative and use vegan marshmallows.
- Adjust the amount of maple syrup according to your sweetness preference.
- If you prefer less sweetness, reduce marshmallows or omit cinnamon and nutmeg toppings.
Nutrition
- Serving Size: 1 medium stuffed sweet potato (about 200g)
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 330 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 20 mg
