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Marshmallows or Brown Sugar and Pecans? The debate over the best sweet potato topping is one that will never be won. The good news is that these Twice Baked Sweet Potatoes can appease everyone everyone at the table, with personalized toppings.
If you’re love sweet potato casserole but want something cuter and individually portioned for all your guests, these Twice baked Candied Sweet Potatoes are the perfect option. Crispy sweet potato skins are filled with sweet, buttery mashed sweet potatoes and baked to absolute perfection. Top with either a crunchy brown sugar crumble or gooey toasted marshmallows – if that’s your favorite.
These little potato boats are the perfect side dish for your Friendsgiving dinner or holiday party. Not only do they taste great, but they are a beautiful and fun addition to any dinner spread.
Why You’ll Love These Twice Baked Candied Sweet Potatoes
- It’s basically individually portioned sweet potato casserole! No more fighting over the last bits of sweet potato casserole at the dinner table. Because now everyone can have their own potato boat.
- Personalize the toppings! Everyone seems to have their own opinion on the best sweet potato casserole topping. So why not make something for everyone and top the sweet potatoes with both toppings.
- Buttery, caramelized goodness! If you’ve never had sweet potato casserole or candied sweet potatoes, you’re in for a treat. These sweet potato skins are filled with a buttery sweet potato filling and topped with either brown sugar or marshmallows, just like a sweet potato casserole. It could be considered a dessert, but makes for a delicious sweet side dish.
Ingredients You’ll Need
- Sweet potatoes
- Eggs
- Sugar
- Butter
- Vanilla
- Cinnamon
- Brown sugar
- Flour
- Chopped pecans
- Marshmallows
How to Make Twice Baked Sweet Potatoes Step-by-Step
These sweet potatoes are called twice baked sweet potatoes because you will end up cooking the potatoes twice. The first time you cook them is to make the insides soft and the outside skin crispy. The second time is to cook the filling inside the skins.
Step 1. Roast on high heat.
Prep your sweet potatoes for baking by poking the skins of the potatoes with a fork. This will help to release steam while cooking.
Rub the outside with olive oil to get the skins nice and crispy as the cook. Roasting the potatoes takes about 45-50 minutes on a baking sheet.
Step 2. Scoop out insides.
Once your potatoes are cooked and soft on the inside. You will scoop out the insides and discard them in a bowl to make your filling. Make sure to leave enough of a rim around the edge for the sweet potato skins to hold shape when you refill them.
Step 3. Make buttery, sweet potato filling.
This is where it get’s good! Let the sweet potato’s cool until they are warm to that your eggs don’t cook when you add them into the mixture. Add butter, sugar, milk, vanilla and cinnamon to the bowl with sweet potatoes. Stir and mash the mixture until you have a creamy filling. It is okay if it has some little chunks, but make sure to mash larger chunks.
Step 4. Refill your potatoes.
Stuff the sweet potato skins again with heaps of whipped filling. Top the potatoes with either a Brown Sugar Crumble or marshmallows.
Step 5. Bake again!
Lastly, you will bake for an additional 20-25 minutes until the tops and edges are golden brown. The brown sugar topping should be crispy and the marshmallows should be browned on top.
Tips for the Best Twice Baked Sweet Potatoes
- Carefully scoop out the insides. Sweet potato skins can be a bit fragile. When you scoop out the insides, you want to leave enough of a sweet potato lining to keep the structure of the potato skins.
- Let the sweet potatoes cool before whisking in eggs. You don’t want your eggs to cook, so let the baked sweet potatoes cool from piping hot to warm, before scooping out the insides and making the creamy filling.
- Adjust the recipe to serve a larger party. You’ll use 4 sweet potatoes to fill 6 potatoes skins. If you’re planning on serving more than 6-8 people at your dinner, you may need to double the recipe.
Serving Ideas and Storage Tips
- Refrigerator: Store in an airtight container for up to 3-4 days.
- Freezer: Let them cool completely. Place on baking sheet in freezer for about 2 hours to harden before storing. This way you won’t get gooey marshmallow all over the place. Wrap each potato in plastic wrap and store in an airtight container in for up to 3 months.
Looking for more Holiday Side Dishes? Check these out!
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Twice Baked Candied Sweet Potatoes
Description
Crispy sweet potato skins are filled with sweet, buttery mashed sweet potatoes and baked to absolute perfection. Top with either a crunchy brown sugar crumble or gooey toasted marshmallows – if that’s your favorite.
Ingredients
- 4 sweet potatoes
- 1 egg, beaten
- 1/2 cup sugar
- 4 tbsp butter
- 1/4 cup milk
- 2 tsp vanilla
- 1 tsp cinnamon
Brown Sugar Topping
- 1/2 cup chopped pecans
- 1/4 cup flour
- 1/2 cup brown sugar
- 4 tbsp butter
- 1/4 cup chopped pecans
- 2 cups mini marshmallows
Instructions
- Preheat oven to 425ºF. Line baking sheet with parchment paper. Poke sweet potatoes with fork. Rub each sweet potato with some olive oil and place them on a baking sheet.
- Bake for 45-55 minutes until soft all the way through.
- Let them cool for 20-25 minutes. Until you are able to handle them with your hands.
- Slice each potato in half and scoop out the insides of each potato half, leaving enough of a rim on the so the potato skins can still hold their shape. Put the insides in a mixing bowl, to use to make your sweet potato filling. You will only have enough filling to fill about 6 potato skin halves, so you can discard the two extra skins.
- Make the filling. In the bowl with your sweet potato insides, add sugar, butter, milk, vanilla and cinnamon. Stir and mash everything together until everything is blended and you have a creamy filling.
- In a separate bowl, make your brown sugar topping. Cut the butter into the flour and sugar mixture. It should be pebble-like in texture.
- Stuff the 6 potato skins with the sweet potato filling and top with extra brown sugar topping. You can top with marshmallows if that’s your favorite. Or do half and half!
- Put the stuffed potatoes back in the oven for 20-25 minutes until the top and edges are golden brown. Remove from the oven and cool for several minutes before serving.
