Twice Baked Stuffed Sweet Potatoes is a twist on the sweet potato casserole. They’re easily scaled up or down with very few ingredients, the perfect side dish.
Course Side Dish
Cuisine American
Keyword cinnamon, heavy cream, marshmallows, pecans, potatoes, sweet potatoes, vegetables
Preheat oven to 400 degrees. Using a fork, poke multiple holes in each sweet potato.
Brush each potato with oil making sure to spread evenly on all sides. Place on a baking sheet lined with parchment paper.
Bake for 45 minutes, until the skin starts to feel dry and wrinkly.
Carefully remove the potatoes from the oven, slice them open lengthwise. Scoop each potato into a medium-sized bowl, set potato skin aside. Add brown sugar, butter, heavy cream, and spices to the bowl and blend to create the potato filling.
Evenly scoop the filling into the potato skins, top with chopped pecans, and finish by topping off each potato with the mini marshmallows.
Place back into the oven and bake approximately 15 minutes, until the marshmallows begin to brown.