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Twice Baked Candied Sweet Potatoes

Twice Baked Candied Sweet Potatoes Elevated to Holiday Bliss

Twice Baked Candied Sweet Potatoes brings a nostalgic twist to your holiday table.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 large Sweet Potatoes Firm ones preferred
  • 2 tablespoons Olive Oil Optional, can substitute with melted butter
For the Filling
  • 1 cup Light Brown Sugar Can substitute with dark brown sugar for deeper flavor
  • 4 tablespoons Salted Butter Unsalted butter is fine, add a pinch of salt
  • 1/2 cup Sweetened Condensed Milk Can swap with heavy cream for less sweetness
  • 1 teaspoon Ground Cinnamon Adjust with nutmeg or allspice if desired
  • 1/4 teaspoon Ground Nutmeg Use sparingly
  • 1/4 teaspoon Ground Ginger Optional, adds a slight zing
For the Topping
  • 2 cups Mini Marshmallows Regular marshmallows can also be used

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • Spoon
  • fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Prepare a parchment-lined baking sheet for the sweet potatoes.
  2. Coat each sweet potato in olive oil and pierce the skin multiple times with a fork.
  3. Bake the sweet potatoes for about 1 hour and 10 minutes or until soft. Allow to cool for 10 minutes.
  4. Cut each sweet potato in half lengthwise and scoop out the flesh, leaving a 1/4 to 1/2 inch border.
  5. In a mixing bowl, combine sweet potato flesh with brown sugar, butter, condensed milk, cinnamon, nutmeg, and ginger. Mix until smooth.
  6. Spoon the filling back into the sweet potato skins and pack it well.
  7. Reheat the stuffed sweet potatoes in the oven for 10-15 minutes.
  8. Switch the oven to broil and press mini marshmallows on top until golden brown, about 1-2 minutes.
  9. Serve warm as a holiday side dish.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 50gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 180mgPotassium: 400mgFiber: 5gSugar: 25gVitamin A: 3000IUVitamin C: 20mgCalcium: 40mgIron: 0.5mg

Notes

Make ahead by preparing and stuffing the sweet potatoes, then refrigerate before baking. You can also freeze them before the final bake.

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