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Twice Baked Sweet Potatoes with Marshmallows
5
from 1 vote
Twice Baked Sweet Potatoes with Marshmallows are like personal sweet potato casseroles—the perfect Thanksgiving side dish!
Prep Time:
5
minutes
mins
Cook Time:
1
hour
hr
10
minutes
mins
cooling time:
10
minutes
mins
Total Time:
1
hour
hr
25
minutes
mins
Yield:
8
servings
Course:
Side Dish, thanksgiving side dish
Cuisine:
American
Equipment
sheet pan
Ingredients
4
large
sweet potatoes
(8 ounces each, scrubbed clean)
1/3
cup
fat free milk
(or milk alternative such as almond)
2
tablespoons
pure maple syrup
1 1/2
teaspoons
vanilla extract
1/4
teaspoon
kosher salt
1/4
teaspoon
ground cinnamon
2
tbsp
chopped pecans
3/4
cup
mini marshmallows
Instructions
Preheat oven to 425F. On a baking sheet, (lined with foil for easy clean-up if you wish) prick sweet potatoes all over with a fork.
Bake until tender, or until a fork inserted in the thickest part has no resistance, 55 to 65 minutes.
Allow to cool for 10 minutes so they are easier to handle. Meanwhile reduce oven to 350F.
Cut sweet potatoes in half and carefully scoop out flesh with a metal spoon and transfer to a large bowl, leaving about ¼-inch of flesh intact.
Mash with a fork or potato masher and add the milk, vanilla, maple syrup, salt and cinnamon.
Spoon back in the potato skins leaving it fluffy, top with marshmallows and pecans and bake 8 to 10 more minutes, until the marshmallows are golden.
Nutrition
Serving:
1
loaded half
,
Calories:
142
kcal
,
Carbohydrates:
30.5
g
,
Protein:
2.5
g
,
Fat:
1.5
g
,
Saturated Fat:
0.5
g
,
Cholesterol:
0.5
mg
,
Sodium:
106
mg
,
Fiber:
3.5
g
,
Sugar:
11
g
- WW Points:
5