These maple marshmallow twice-baked sweet potatoes are a delightful Thanksgiving side. Fluffy sweet potato filling is piped back into crisped skins, then topped with gooey marshmallows and a dusting of warm spices. Irresistible.
Maple marshmallow twice-baked sweet potatoes, coming right up!
I’m sharing one more potato recipe for the holiday table because, honestly, who can resist potatoes? Not me.
These are twice-baked sweet potatoes, brightened with maple syrup and finished with melty marshmallows and a sprinkle of cinnamon — the perfect sweet side or a cozy addition to any autumn meal.
Fun fact: potatoes were my favorite food as a child — not just fries, but mashed, baked, scalloped. Twice-baked potatoes felt magical growing up; my grandmother made them for holiday dinners and the whipped, creamy filling was always my favorite.
Over the years I’ve played with savory and lighter versions of twice-baked potatoes, but this recipe leans into the sweet side with maple and marshmallows, inspired by classic sweet potato casseroles and campfire flavors.
If you want single-serving portions that feel special, twice-baked sweet potatoes are an excellent choice. They’re easy to make, they plate well, and they offer that cozy, nostalgic flavor everyone appreciates during the holidays.
Method in brief: bake the sweet potatoes until tender, halve them and scoop out the flesh. Whip the flesh with butter, salt and maple syrup until silky and fluffy. Refill the crisped potato skins, top with mini marshmallows and bake briefly until the marshmallows are melted and lightly browned. Finish with a pinch of cinnamon, nutmeg and flaky salt.
These are simple, comforting, and undeniably crowd-pleasing. They work as a holiday side or a sweet-but-not-too-sweet accompaniment to roasted meats. If you prefer savory sweet potatoes for the main holiday meal, save these for an easy weeknight dinner or a special side another day — they’re versatile.
Now grab a spoon and dig in.
Maple Marshmallow Twice Baked Sweet Potatoes
Maple Marshmallow Twice Baked Sweet Potatoes
4
to 6 people
1 hr
20 mins
1 hr 20 mins
Pin Recipe
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Ingredients
- 4 medium sweet potatoes
- 4 tablespoons unsalted butter, melted
- 3 tablespoons maple syrup
- 1 teaspoon salt
- 1 cup mini marshmallows
- Cinnamon and nutmeg, for sprinkling
- Flaky salt, for finishing
Instructions
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Preheat the oven to 425°F. Poke a few holes in each sweet potato with a fork, place on a baking sheet, and bake until tender, about 45–60 minutes.
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Let the potatoes cool slightly. Slice each potato lengthwise and gently scoop out the flesh, keeping the skins intact for stuffing.
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For crisp skins, spray or brush them with olive oil, sprinkle with a pinch of salt, and return to the oven for 10–15 minutes until they’re nicely crisped.
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Place the sweet potato flesh in a bowl or the bowl of an electric mixer. Add the melted butter, maple syrup and salt. Beat on medium speed or mash and whip until smooth, creamy and fluffy.
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Spoon or pipe the whipped sweet potato mixture back into the skins. Top each potato with mini marshmallows and bake 15–20 minutes, until heated through and the marshmallows are soft and melty. Sprinkle with cinnamon, nutmeg and flaky salt to finish, then serve.
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Make-ahead tip: you can bake the sweet potatoes ahead of time and store them in the refrigerator until you’re ready to finish and serve.
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That fluffy spoon.