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Twice Baked Sweet Potatoes

Twice baked sweet potatoes are filled with a smooth, buttery mixture of brown sugar, cinnamon, and milk, then baked until the marshmallows turn golden. Baking the potatoes before filling their shells gives this side dish a tender center and a soft, toasted topping.
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Prep Time 15 minutes
Cook Time 1 hour 6 minutes
Cooling and resting time 15 minutes
Total Time 1 hour 36 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 sweet potatoes medium
  • 1 tbsp olive oil
For the filling
  • 4 tbsp unsalted butter
  • 0.25 cup light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt
  • 0.25 cup milk
For the topping
  • 1 cup miniature marshmallows

Equipment

  • 1 rimmed baking sheet

Method
 

Bake the potatoes
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with foil.
  3. Pierce the sweet potatoes several times with a fork.
  4. Rub the sweet potatoes with the olive oil.
  5. Bake the potatoes on the sheet for 50 to 60 minutes, until very tender.
  6. Let the potatoes cool for 10 minutes.
  7. Cut each potato in half lengthwise.
  8. Scoop the flesh into a medium bowl, leaving about 1/4 inch of flesh in each skin to help the shells hold their shape.
Make the filling
  1. Add the butter, brown sugar, cinnamon, salt, and milk to the sweet potato flesh.
  2. Mash until smooth.
Fill and bake
  1. Spoon the filling back into the potato shells.
  2. Arrange the shells on the baking sheet.
  3. Top with the marshmallows.
  4. Bake for 10 to 12 minutes, until the filling is hot and the marshmallows are golden.
  5. Let the potatoes rest for 5 minutes before serving.

Notes

For the smoothest filling, mash the potatoes while they are warm. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the marshmallows can change texture. Use plant-based butter and milk for a dairy-free variation.