Twice Baked Sweet Potatoes – The filling from baked sweet potatoes is added to maple syrup, butter, spices, and cream cheese, added back to the sweet potato shells, and then topped with marshmallows before baking again.
Sweet potatoes don’t get enough love. They’re just as versatile as regular potatoes and available year-round, yet they get their time in the limelight mostly during the fall.
Earlier this summer, I was determined to change up our dinner game so I decided to make baked sweet potatoes instead of a classic baked potato. But I knew I needed to make them extra special to get my husband on board. So I decided to make them twice-baked so they were extra flavorful and, well, drool-worthy.
And that brings us to today’s recipe. It’s a twice-baked sweet potato that is loaded with spices and a touch of sweetness to make each bite of sweet potato perfectly balanced and not bland in the slightest. And it doesn’t hurt that the toasted marshmallows on top are sheer perfection.
What is a twice-baked sweet potato?
A twice-baked sweet potato is just like a twice-baked potato – it’s a baked sweet potato that gets scooped out, mixed with yummy ingredients to flavor it, and then stuffed back into the skins to bake until warm again. It’s the best way to ensure each bite of sweet potato is super tasty and well-seasoned.
Flavoring the sweet potatoes
Once the sweet potatoes are baked for the first time, the filling is scooped out. We then season the filling with spices, butter, vanilla, and maple syrup to make it super yummy and satisfy even the pickiest eater. Cream cheese is also added for a little creamy texture. We use this instead of milk because milk will make the filling too runny due to the extra moisture in the sweet potatoes vs regular potatoes.
The filling is then stuffed back into the skins, topped with marshmallows and baked to toast them to perfection.
Tips & Tricks
- Your potatoes may take more or less than an hour to bake in the oven the first time, depending on the size of the potato. To check for doneness, poke the center of the potato with a fork. If the fork breaks the skin easily, the potato is ready.
- Don’t worry if you rip the skins of the potato when scooping out the potato filling. Once you fill them back up with the prepared filling, you can use it as glue to keep the skin together.
- The marshmallows toast pretty quickly so make sure you keep an eye on the potatoes during the second bake to make sure the marshmallows don’t burn.
- You can easily make these potatoes ahead of time. I suggest baking them and filling the skins but don’t bake again until it’s time to serve.
Twice Baked Sweet Potatoes
- 4 sweet potatoes
- 1 tablespoon canola oil
- 1 teaspoon salt divided
- 3 tablespoons butter unsalted
- 4 tablespoons maple syrup
- 2 tablespoons cream cheese
- 1 teaspoon pure vanilla extract
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 24-32 large marshmallows cut in half
- Preheat oven to 375 degrees. Arrange potatoes on a baking sheet. Drizzle oil over all of them and coat them evenly using your hands. Sprinkle on ½ teaspoon salt to both sides of the potatoes. Place into preheated oven and baked for 1 hour to 1 hour 15 minutes, depending on the size of the potato. Larger ones will take longer to bake.
- Once cooked, remove potatoes from the oven. Cut each potato in half and gently split them. Using a spoon, scoop out most of the filling into a large bowl, leaving a small edge of filling to help keep the skins firm and sturdy. Add remaining salt, butter, maple syrup, cream cheese, and spices to bowl. Using a potato masher, mash the ingredients together until smooth.
- Scoop the filling into each potato skin until full. Top each marshmallow halves until the top is completely covered, about 6-8 halves. Place back into oven and bake until marshmallows have started to brown, about 5-7 minutes.
- Remove from the oven and serve immediately.