Twice Baked Sweet Potatoes are topped with mini marshmallows for an ooey gooey delicious fall and holiday side dish. This recipe brings out the kid in everyone!
It’s always fun to grocery shop during the holidays, the produce section is filled to bursting with so many seasonal favorites. I’ve never seen such a mountain of sweet potatoes like the one in my supermarket the other day. I dove in and grabbed the best looking ones I could find. I love them and I don’t just save them for the holidays. These quick and easy Twice Baked Sweet Potatoes are a nod to the old fashioned candied yam casserole, and everyone in the family grins from ear to ear when they see them coming.
Just like with regular twice baked potatoes, I first bake the sweet potatoes until they’re soft. Then I let them cool long enough so that I can handle them to slice them in half lengthwise. I scoop out most of the flesh, leaving enough around the edges to give the potato structure. I mash it up with some butter and buttermilk, and little salt and pepper, that’s all it needs.
I quickly reheat the filling in the microwave so it’s piping hot, and then spoon it back into the potato skins. The mini marshmallows go right on top.
Then it’s just a few minutes back in the oven to toast the marshmallows — yum!
Truly the hardest part about this fun recipe is finding perfectly shaped sweet potatoes. I look for ones that are not too big, not too small, and fairly straight. Some people call the orange sweet potatoes yams, but that’s not correct. Both the pale yellow and the bright orange are both sweet potatoes, and you can use either for this recipe. Technically, yams are an African root and we don’t see them here in the US.
I promise, everybody will go crazy for these.
Other classic side dishes to try ~
Twice Baked Sweet Potatoes
- 2 good sized sweet potatoes
- 2 Tbsp unsalted butter
- 1/4 cup buttermilk possibly more
- salt and fresh cracked black pepper
- mini marshmallows
- Set oven to 400F
- Line a baking sheet with a silicone mat or foil. Wash and prick the potatoes. Bake them for about 40-50 minutes until just tender when pierced with a small knife. Set aside to cool for a few minutes;
- Slice the potatoes in half lengthwise. Carefully scoop out most of the flesh, leaving a little around the edges to keep the potatoes sturdy.
- Transfer the flesh to a food processor and add the butter and buttermilk. Process until smooth, and then add salt and pepper to taste. Add a little more buttermilk if the mixture is too thick.
- I like to microwave the puree briefly at this point to make sure it is nice and hot. Then spoon the puree into each potato half, just filling to the top, don't mound it.
- Arrange mini marshmallow across the tops.
- Put back in the oven just until the marshmallows are gently toasted. This doesn't take long so don't go anywhere.
- Serve immediately.
- The only thing I would say here is be sure to have your filling mixture hot before you put the marshmallows on for toasting, because that only takes an instant in the oven, and it’s not long enough to reheat the filling.
- These would make a fun side dish for a leftover turkey dinner!