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Twice-Baked Sweet Potatoes with Marshmallow

A delightful side dish featuring roasted sweet potatoes mixed with creamy ingredients and topped with fluffy, caramelized marshmallows.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium-sized sweet potatoes Rinsed and scrubbed thoroughly
  • 2 tablespoons unsalted butter Allow for room temperature
  • ½ cup brown sugar
  • ½ cup sour cream
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • 1 cup mini marshmallows Or according to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Rinse and scrub the sweet potatoes thoroughly to remove any dirt. Dry them with a clean towel.
  3. Pierce the sweet potatoes several times with a fork, then place them on a baking sheet. Bake them in the preheated oven for about 45-50 minutes, or until they are tender when pierced with a fork.
  4. After baking, remove the sweet potatoes from the oven and let them cool for about 10-15 minutes for easy handling.
Mixing
  1. Cut each sweet potato in half lengthwise and scoop out the insides with a spoon, leaving about ¼ inch of flesh around the skin. Place the scooped-out flesh in a mixing bowl.
  2. To the sweet potato flesh, add the butter, brown sugar, sour cream, cinnamon, and vanilla extract. Mix until it's creamy and smooth.
Baking
  1. Spoon this mixture back into the sweet potato skins evenly.
  2. Sprinkle the mini marshmallows generously over the filled sweet potatoes.
  3. Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the marshmallows are beautifully toasted.
  4. Remove from the oven, let cool for a few minutes, then serve warm.

Notes

You can use coconut oil or a vegan butter alternative for a Halal-friendly option. Keep an eye on marshmallows during the final bake to prevent burning.