Stuffed Sweet Potatoes
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Stuffed sweet potatoes are the ultimate side dish that can take your holiday meal, or anytime really, to the next level!
Tender baked sweet potatoes with a generous dollop of butter, a sprinkle of brown sugar, and a dash of cinnamon are topped off with gooey, golden marshmallows and crunchy pecans. This combo is pure magic!
This delicious baked sweet potato recipe not only look great on your table but also bring all those warm holiday vibes.
Looking for more sweet potato options? Check out my recipes for Candied Sweet Potato Stacks, Taco Chicken Stuffed Sweet Potatoes, and Streusel Topped Candied Sweet Potatoes too!
Ingredients
- Whole Sweet Potatoes: Look for sweet potatoes with smooth, unblemished skin. Any cuts or bruises can indicate internal damage, affecting taste and texture. A vibrant orange hue often indicates a sweeter, richer flavor. The potato should feel firm to the touch, a sign of freshness and quality.
- Salted Butter: Salted butter offers a hint of saltiness to balance the sweet toppings, but unsalted can be used to control the sweetness and overall flavor.
- Brown Sugar and Cinnamon: This classic combination melts into the potato’s surface, creating a caramelized layer of sweetness.
- Mini Marshmallows: The sweet, gooey marshmallows complement the soft, fluffy potato for a nostalgic treat reminiscent of my favorite Thanksgiving side dish.
- Toasted Pecans: They add that perfect crunch and nutty flavor that balances everything out.
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to Make Stuffed Sweet Potatoes
Heat the oven to 400°F. Line a baking sheet with aluminum foil for easy cleanup.
Mix brown sugar and cinnamon together in a small bowl, and set aside.
Wash the sweet potatoes thoroughly and dry them. Poke the skin with a fork to allow steam to escape while baking and place on baking sheet.
Bake for 25 minutes, then flip them over. Bake for an additional 25 minutes or until the skin is crispy and the inside is soft and cooked through. Don’t panic, the sweet potato will “weep” some sticky liquid while it bakes.
Remove from oven and cut a slice in the center of each sweet potato. Use a kitchen towel and carefully press the two ends together to make an opening. Add a dollop of butter and sprinkle the brown sugar mixture, then top with marshmallows.
Turn on the broiler and slide the potatoes back into the oven. Broil until marshmallows are golden brown on top, about 1 to 2 minutes. Do not take your eyes off the oven!
Sprinkle with toasted, chopped pecans and serve immediately.
The aroma coming from the kitchen is absolutely amazing, and the taste is heavenly!
Expert Tips
- Walnuts or almonds work well as a substitute for pecans, giving a similar crunch and flavor. If you’re looking for a nut-free option, try using toasted pumpkin or sunflower seeds for some texture without the nuts.
- For a less sweet version, reduce or skip the brown sugar, or try a dash of maple syrup for a milder sweetness. You can also leave off the marshmallows or swap them for just pecans.
- For a tropical twist, sprinkle some toasted coconut flakes on top.
- If you prefer savory stuffed sweet potatoes, skip the marshmallows and brown sugar. Instead, top with a bit of butter, salt, pepper, and maybe a sprinkle of cheese and herbs like rosemary or thyme.
- To make ahead: Assemble everything except the marshmallows and refrigerate overnight. Bring to room temperature and bake when needed.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer.
Make it a Meal for Two
- Stuffed Turkey Breast with cranberry-sausage stuffing
- Roasted Garlic Mashed Potatoes for Two
- French Green Beans sautéed in butter with shallots and herbs
- Mini Apple Pies for Two
Did you try this recipe? I’d love to see it!
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Enjoy!!
Stuffed Sweet Potatoes
Ingredients
- 2 small sweet potatoes fat, round ones that fit in the palm of your hand
- 2 tablespoons salted butter
- 1 tablespoon brown sugar
- 0.5 teaspoon ground cinnamon
- 3 tablespoons mini marshmallows or more to your liking
- 10 whole pecans toasted and roughly chopped
Instructions
- Heat the oven to 400°F. Line a baking sheet with aluminum foil for easy cleanup.
- Mix brown sugar and cinnamon together in a small bowl, and set aside.
- Wash the sweet potatoes thoroughly and dry them. Poke the skin with a fork to allow steam to escape while baking and place on baking sheet.
- Bake for 25 minutes, then flip them over. Bake for an additional 25 minutes or until the skin is crispy and the inside is soft and cooked through. Don’t panic, the sweet potato will “weep” some sticky liquid while it bakes.
- Remove from oven and cut a slice in the center of each sweet potato. Use a kitchen towel and carefully press the two ends together to make an opening. Add a tablespoon of butter and sprinkle the brown sugar mixture, then top with marshmallows.
- Turn on the broiler and slide the potatoes back into the oven. Broil until marshmallows are golden brown on top, about 1 to 2 minutes. Do not take your eyes off the oven!
- Sprinkle with toasted, chopped pecans and serve immediately.
Notes
- Walnuts or almonds work well as a substitute for pecans, giving a similar crunch and flavor. If you’re looking for a nut-free option, try using toasted pumpkin or sunflower seeds for some texture without the nuts.
- For a less sweet version, reduce or skip the brown sugar, or try a dash of maple syrup for a milder sweetness. You can also leave off the marshmallows or swap them for just pecans.
- For a tropical twist, sprinkle some toasted coconut flakes on top.
- If you prefer savory stuffed sweet potatoes, skip the marshmallows and brown sugar. Instead, top with a bit of butter, salt, pepper, and maybe a sprinkle of cheese and herbs like rosemary or thyme.
- To make ahead: Assemble everything except the marshmallows and refrigerate overnight. Bring to room temperature and bake when needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer.
