Stuffed Sweet Potatoes
Perfectly baked sweet potatoes stuffed with a dollop of butter, brown sugar, cinnamon, gooey, golden marshmallows and crunchy pecans
Servings: 2 servings
Calories: 341kcal
Ingredients
- 2 small sweet potatoes fat, round ones that fit in the palm of your hand
- 2 tablespoons salted butter
- 1 tablespoon brown sugar
- 0.5 teaspoon ground cinnamon
- 3 tablespoons mini marshmallows or more to your liking
- 10 whole pecans toasted and roughly chopped
Instructions
- Heat the oven to 400°F. Line a baking sheet with aluminum foil for easy cleanup.
- Mix brown sugar and cinnamon together in a small bowl, and set aside.
- Wash the sweet potatoes thoroughly and dry them. Poke the skin with a fork to allow steam to escape while baking and place on baking sheet.
- Bake for 25 minutes, then flip them over. Bake for an additional 25 minutes or until the skin is crispy and the inside is soft and cooked through. Don’t panic, the sweet potato will “weep” some sticky liquid while it bakes.
- Remove from oven and cut a slice in the center of each sweet potato. Use a kitchen towel and carefully press the two ends together to make an opening. Add a tablespoon of butter and sprinkle the brown sugar mixture, then top with marshmallows.
- Turn on the broiler and slide the potatoes back into the oven. Broil until marshmallows are golden brown on top, about 1 to 2 minutes. Do not take your eyes off the oven!
- Sprinkle with toasted, chopped pecans and serve immediately.
Notes
- Walnuts or almonds work well as a substitute for pecans, giving a similar crunch and flavor. If you’re looking for a nut-free option, try using toasted pumpkin or sunflower seeds for some texture without the nuts.
- For a less sweet version, reduce or skip the brown sugar, or try a dash of maple syrup for a milder sweetness. You can also leave off the marshmallows or swap them for just pecans.
- For a tropical twist, sprinkle some toasted coconut flakes on top.
- If you prefer savory stuffed sweet potatoes, skip the marshmallows and brown sugar. Instead, top with a bit of butter, salt, pepper, and maybe a sprinkle of cheese and herbs like rosemary or thyme.
- To make ahead: Assemble everything except the marshmallows and refrigerate overnight. Bring to room temperature and bake when needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer.
Nutrition
Calories: 341kcal | Carbohydrates: 51g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 181mg | Potassium: 473mg | Fiber: 5g | Sugar: 24g | Vitamin A: 18797IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg