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Twice Baked Sweet Potatoes

Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Servings: 8 servings


  • 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
  • teaspoon ground ginger
  • 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.


Recipe adapted from the Lil Luna