The warmth of the kitchen enveloped me as I coaxed sweet potatoes from their skins, ready to transform into something truly special. Twice Baked Candied Sweet Potatoes with Marshmallows brings together the nostalgic comfort of a holiday classic and a playful twist that will have everyone at the table asking for seconds. This delightful dish not only shines as a show-stopping side but also offers some ease with its make-ahead capability—perfect for busy holiday gatherings. With every bite, you’ll savor the richness of brown sugar, the warmth of cinnamon, and the nostalgic softness of marshmallows, creating a perfect balance of flavors that feels like a warm hug. Are you ready to bring a bit of sweetness and joy to your next gathering?
Why Choose Twice Baked Candied Sweet Potatoes?
Irresistible Flavors: The combination of sweet potatoes, brown sugar, and spices yields a mouthwatering treat that perfectly encapsulates holiday comfort food.
Visual Appeal: With gooey marshmallows adorning their tops, these potatoes are not just a delicious side but also a delightful centerpiece for your holiday spread.
Make-Ahead Magic: Prepare them in advance! After stuffing the sweet potatoes, simply refrigerate until you’re ready to bake—saving you time during busy gatherings.
Crowd-Pleasing: This dish is a guaranteed hit, blending nostalgia with a modern twist that will have everyone at the table reaching for seconds.
Versatile Variations: Feel free to customize! Whether adding nuts for crunch or swapping marshmallows for coconut, this recipe can be tailored to suit any palate.
Pair these with your favorite roasted meats or explore other delightful treats like Sweet Potato Honey Biscuits for a well-rounded holiday meal.
Twice Baked Candied Sweet Potatoes Ingredients
• Get ready to indulge in holiday bliss with these tantalizing twice baked candied sweet potatoes!
For the Sweet Potatoes
• Sweet Potatoes – The star of the dish; opt for large, firm ones for the best texture.
• Olive Oil – Optional; adds moisture and creates a crisp skin; melted butter works as a substitution.
For the Filling
• Light Brown Sugar – Essential for sweetness and caramelization; dark brown sugar can offer a deeper flavor.
• Salted Butter – Provides richness; unsalted butter is fine, but add a pinch of salt.
• Sweetened Condensed Milk – Delivers creaminess and extra sweetness; swap with heavy cream for a less sweet alternative.
• Ground Cinnamon – A must-have for warmth; feel free to adjust with nutmeg or allspice.
• Ground Nutmeg – Adds a fragrant touch; use sparingly for the best effect.
• Ground Ginger – Gives a slight zing; optional, but complements the sweetness beautifully.
For the Topping
• Mini Marshmallows – They melt beautifully on top, creating a sweet, gooey finish; regular marshmallows can be a tasty alternative.
Step‑by‑Step Instructions for Twice Baked Candied Sweet Potatoes
Step 1: Preheat Your Oven
Begin by preheating your oven to 375°F (190°C). This is crucial for ensuring your twice baked candied sweet potatoes cook evenly and develop that inviting caramelization. Prepare a parchment-lined baking sheet for the sweet potatoes, making cleanup easy and keeping your oven clean.
Step 2: Prepare the Sweet Potatoes
Coat each of the sweet potatoes in olive oil, allowing it to gently seep into the skin. Then, pierce the skin multiple times with a fork to prevent them from bursting during baking. Arrange the potatoes on your prepared baking sheet and make sure they are spaced well apart for even cooking.
Step 3: Bake the Sweet Potatoes
Slide the tray into the preheated oven and bake the sweet potatoes for about 1 hour and 10 minutes. Look for a soft texture when squeezed gently; they should be tender to the touch. Once cooked, remove them from the oven and allow them to cool for 10 minutes, making handling safer for the next step.
Step 4: Scoop the Flesh
Once cool, cut each sweet potato in half lengthwise and carefully scoop out the flesh using a spoon, leaving about a 1/4 to 1/2 inch border. Take your time with this step to maintain the structure of the skins, as they will hold your filling for the twice baked candied sweet potatoes.
Step 5: Create the Filling
In a large mixing bowl, combine the scooped sweet potato flesh with light brown sugar, melted butter, sweetened condensed milk, ground cinnamon, nutmeg, and ginger. Stir the mixture until smooth and creamy, ensuring all the ingredients are well incorporated to create that irresistible filling for each half of your twice baked candied sweet potatoes.
Step 6: Stuff the Sweet Potatoes
Spoon the creamy filling back into the sweet potato skins, filling them generously and allowing for a slight overfill for a beautiful presentation. Make sure to pack the filling well, helping it stay in place during the second baking.
Step 7: Reheat in the Oven
After stuffing, place the filled sweet potatoes back onto the baking sheet and return them to the oven. Allow them to heat through for about 10-15 minutes, letting the flavors meld and ensuring they’re warm and ready for the final step in your twice baked candied sweet potatoes.
Step 8: Add the Marshmallows
Switch the oven setting to broil and carefully press mini marshmallows onto the surface of each stuffed sweet potato half. Keep a close eye as they will melt and brown quickly. This should take about 1-2 minutes; remove them when they achieve a golden, bubbly texture that looks irresistible.
Step 9: Serve and Enjoy
Once broiled to perfection, take your twice baked candied sweet potatoes out of the oven. Serve them warm as a delightful holiday side dish, allowing the beauty of the melted marshmallows to shine as a show-stopping addition to your table.
What to Serve with Twice Baked Candied Sweet Potatoes
The holiday feast becomes a symphony of flavors when you pair these sweet, creamy delights with the right dishes.
Roasted Chicken: Juicy, herb-infused roasted chicken creates a savory contrast to the sweetness, making every bite a harmonious experience.
Green Bean Almondine: The crisp texture and nutty flavor of sautéed green beans with toasted almonds provide a refreshing balance to the dish.
Cranberry Sauce: A dollop of tangy cranberry sauce adds a burst of freshness that cuts through the richness, elevating your meal.
Glazed Ham: The salty-sweet profile of glazed ham complements the candied sweet potatoes beautifully, creating a festive flavor meld.
Cornbread Muffins: These fluffy, buttery muffins add a wonderful texture combination and are great for soaking up extra sweetness from your potatoes.
Apple Cider: A chilled glass of spiced apple cider enhances the warmth of holiday flavors, making it a cozy companion for your meal.
Pecan Pie: For dessert, a slice of rich pecan pie pairs perfectly, harmonizing with the sweet potatoes’ flavors while adding a delightful crunch.
Mixed Green Salad: A light salad with a citrus vinaigrette freshness will lighten the plate and keep dinner feeling balanced and vibrant.
Stuffing: Seasonal stuffing, particularly with herbs and sausage, adds a savory depth that enhances the overall dining experience.
Twice Baked Candied Sweet Potatoes Variations
Feel free to take these delicious twice baked candied sweet potatoes to a whole new level with these inviting twists!
Nutty Delight: Add chopped pecans or walnuts to the filling for a beautiful crunch and a delightful nutty flavor that enhances the sweetness.
Coconut Topping: Swap mini marshmallows for toasted coconut flakes. This will create a tropical twist, adding a chewy texture that pairs wonderfully with sweet potatoes.
Vanilla Maple Boost: Stir in a splash of vanilla extract or maple syrup to the filling. This extra layer of sweetness brings a delightful depth of flavor that dances on the palate.
Spicy Kick: For a spicy twist, add a pinch of cayenne pepper to the filling. This unexpected warmth creates a fascinating contrast that will surprise your taste buds.
Creamy Upgrade: Substitute sweetened condensed milk with heavy cream for a slightly less sweet but creamier texture. It’s a dream for those who prefer richer flavors.
Apple Cinnamon Medley: Mix in finely chopped apples with the sweet potato filling. Something fresh and fruity that balances sweet and spicy beautifully!
Chocolate Drizzle: Drizzle melted dark chocolate over the top of the marshmallows after broiling for a sweet and sophisticated contrast. It’s indulgent and looks oh-so-pretty too!
Fall Spice Twist: Add allspice or cloves to the mix instead of nutmeg for a warm, nostalgic flavor reminiscent of autumn. It’s perfect for that holiday spirit.
Experimenting with these variations will keep your twice baked candied sweet potatoes exciting. Pair them with a comforting dish like Sweet Potato Honey Biscuits or the nostalgic Baked Creme Brulee to create a beloved holiday spread everyone will remember!
Make Ahead Options
These Twice Baked Candied Sweet Potatoes are perfect for making ahead of time and can make your holiday meal planning a breeze! To prep, you can fully cook and stuff the sweet potatoes, then refrigerate them for up to 3 days before baking. Just prepare the filling as directed, spoon it back into the skins, and cover tightly with plastic wrap or foil to keep them fresh. When you’re ready to serve, simply heat them in the oven at 350°F (175°C) for about 20-25 minutes until warmed through. For a delightful finish, add the marshmallows and broil for an extra minute or two to achieve that gooey perfection. This way, you can enjoy all the comforting flavors of Twice Baked Candied Sweet Potatoes with minimal last-minute fuss!
Expert Tips for Twice Baked Candied Sweet Potatoes
Don’t Over-scoop: Ensure to leave enough flesh in the skin to maintain their structure. An over-scooped potato can collapse during baking.
Watch Those Marshmallows: Broiling can go quickly! Keep a close eye while marshmallows melt to prevent burning; they’ll be perfect when golden brown.
Make Ahead: This dish can be a time-saver. Prepare and stuff your sweet potatoes ahead of time, refrigerate, and bake them when ready.
Flavor Balance: Taste your filling before stuffing the skins. Adjust sweetness with brown sugar and creaminess with sweetened condensed milk to suit your palate.
Experiment with Toppings: Feel free to swap mini marshmallows with toasted coconut or chopped nuts, adding a different texture to your twice baked candied sweet potatoes.
Storage Tips for Twice Baked Candied Sweet Potatoes
Fridge: Store leftover twice baked candied sweet potatoes in an airtight container for up to 3 days. Ensure they’re covered to maintain moisture and flavor.
Freezer: These delicious sweet potatoes can be frozen for up to a year before the final bake. Wrap each stuffed potato tightly in plastic wrap followed by aluminum foil to avoid freezer burn.
Reheating: When ready to enjoy, preheat your oven to 350°F (175°C). Place the frozen potatoes on a baking sheet and reheat for 10-15 minutes, or until warmed through.
Final Bake: If baking from frozen, consider extending the bake time slightly, ensuring the filling is heated to your liking while the marshmallows achieve that perfect melt on top.
Twice Baked Candied Sweet Potatoes Recipe FAQs
What type of sweet potatoes should I choose for the best texture?
Look for large, firm sweet potatoes with smooth skin. Avoid any that have dark spots or blemishes, as they can affect the flavor and texture. I often go for medium-sized potatoes since they tend to be sweeter and more flavorful!
How should I store leftover twice baked candied sweet potatoes?
Store your leftovers in an airtight container in the fridge for up to 3 days. Make sure to cover them well to keep moisture in and preserve that comforting flavor. Just pop them in the oven to reheat when you’re ready to enjoy again!
Can I freeze twice baked candied sweet potatoes?
Absolutely! If you want to prepare them ahead, you can freeze the stuffed sweet potatoes for up to a year before baking. Just wrap each potato tightly in plastic wrap, then in aluminum foil to prevent freezer burn. When you’re ready to bake, you can go straight from the freezer to the oven!
What should I do if my marshmallows burn while broiling?
Keep a close eye on the marshmallows as they can burn quickly! If you notice they’re getting too dark, you can carefully remove the potatoes from the oven and replace the burnt marshmallows with fresh ones. Simply pop them back in for another quick broil until they’re bubbly and golden!
Are there any common allergens in this recipe?
Yes, this recipe contains common allergens such as butter and milk due to the sweetened condensed milk and butter in the filling. For a dairy-free option, you can use coconut cream instead of sweetened condensed milk and opt for a dairy-free butter substitute.
How long do twice baked candied sweet potatoes take to reheat in the oven?
When reheating in a preheated oven at 350°F (175°C), allow about 10-15 minutes for the potatoes to warm through if they are stored in the fridge. If they are frozen, you may need to extend the time a bit. Just check that they’re heated to your liking before serving!
Twice Baked Candied Sweet Potatoes Elevated to Holiday Bliss
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Prepare a parchment-lined baking sheet for the sweet potatoes.
- Coat each sweet potato in olive oil and pierce the skin multiple times with a fork.
- Bake the sweet potatoes for about 1 hour and 10 minutes or until soft. Allow to cool for 10 minutes.
- Cut each sweet potato in half lengthwise and scoop out the flesh, leaving a 1/4 to 1/2 inch border.
- In a mixing bowl, combine sweet potato flesh with brown sugar, butter, condensed milk, cinnamon, nutmeg, and ginger. Mix until smooth.
- Spoon the filling back into the sweet potato skins and pack it well.
- Reheat the stuffed sweet potatoes in the oven for 10-15 minutes.
- Switch the oven to broil and press mini marshmallows on top until golden brown, about 1-2 minutes.
- Serve warm as a holiday side dish.