If you love sweet potatoes as much as we do, these twice baked ones are a must try. These could probably be eaten as a dessert, but we love throwing them in with our turkey on Thanksgiving.
Recipe Ingredient Notes
- Sweet potatoes
- Cream cheese
- Cinnamon
- Pecans
- Marshmallows
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Our Twice Baked Sweet Potatoes
- Preheat oven to 350℉.
- Poke sweet potatoes all around with fork, and bake on baking sheet for 60 minutes.
- After potatoes are soft, remove from oven and slice vertically.
- Scoop out insides of sweet potatoes, leaving about ¼ inch of potato around the edges.
- Place the potato insides in a bowl.
- Combine cream cheese, cinnamon, and potato insides in a bowl until well mixed.
- Scoop cream cheese mixture into potatoes filling the hollow inside.
- Top with pecans and marshmallows.
- Put potatoes back in oven for about 10 minutes until cooked through, and marshmallows are golden.
- Serve immediately.
Make Ahead Notes
You could get them to the point of refilling the potato skins. Stick in the fridge and then bake later. You may need to bake a little longer to heat through since the filling will have been chilled from being in the fridge. Then top with the marshmallows and pecans for the last 10 minutes of baking.
Enjoy More Delicious Side Dishes
Need the perfect compliment to your main dish? You’ll want to try these delicious side dishes. Browse our comprehensive collection of simple side dish recipes.
- Candied Yams
- Coconut Pecan Sweet Potatoes
- Cranberry Pecan Sweet Potato Bake
- Instant Pot Sweet Potato Casserole
- Maple Roasted Butternut Squash
- Mashed Sweet Potato
- Mom’s Sweet Potato Casserole
- Mom’s Sweet Potatoes
- Roasted Honey Cinnamon Butternut Squash
- Roasted Parmesan Sweet Potatoes
- Slow Cooker Candied Sweet Potatoes
Twice Baked Sweet Potatoes Recipe
Ingredients
- 3 sweet potatoes
- 4 ounces cream cheese
- 1 teaspoon cinnamon
- 1 cup chopped pecans, (plain or cinnamon pecans work great)
- 2 cups mini marshmallows
Equipment
Instructions
- Preheat oven to 350℉.
- Poke sweet potatoes all around with fork, and bake on baking sheet for 60 minutes.
- After potatoes are soft, remove from oven and slice vertically.
- Scoop out insides of sweet potatoes, leaving about ¼ inch of potato around the edges.
- Place the potato insides in a bowl.
- Combine cream cheese, cinnamon, and potato insides in a bowl until well mixed.
- Scoop cream cheese mixture into potatoes filling the hollow inside.
- Top with pecans and marshmallows.
- Put potatoes back in oven for about 10 minutes until cooked through, and marshmallows are golden.
- Serve immediately.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
These look delicious! I’d like to try them for Easter. Can any portion of these be made the day before?
You could get them to the point of refilling the potato skins. Stick in the fridge and then bake later. You may need to bake a little longer to heat through since the filling will have been chilled from being in the fridge. Then top with the marshmallows and pecans for the last 10 minutes of baking.
If you want to cook it the next day how long should u heat it up before added the marshmallows? An Hour?? Half an hour??
Thats a great question. You would want the potatoes heated through before adding the marshmallows. I would do a minimum of 15-20 minutes in an oven preheated to 350 degree F. Check to make sure the potatoes are heated through, then add the marshmallows