Decadent Twice Baked Sweet Potato Skins with Toasted Marshmallows: Your New Favorite Holiday Side
When the holidays roll around, or any time you crave a comforting, sweet, and savory side dish, these Twice Baked Sweet Potato Skins with Toasted Marshmallows are an absolute game-changer. Forget the traditional casserole for a moment and prepare to be delighted by an innovative twist that brings all your favorite flavors in a fun, individual portion. These incredible sweet potato skins are designed to impress, offering a delightful combination of textures: a perfectly toasty and crisp sweet potato skin shell, a creamy, flavorful filling, and a crowning glory of gooey, golden-brown toasted marshmallows.
This recipe isn’t just a simple side; it’s a culinary experience that elevates any meal, from a casual family dinner to a festive holiday feast. They are incredibly comforting, striking that perfect balance between sweet and savory, making them an unforgettable addition to your table. If you’re looking for an easy-to-make dish that delivers on both presentation and taste, you’ve found your match.
For many years, sweet potato casserole wasn’t a staple on my holiday menu. It wasn’t until I started dating my husband, Jason, and experienced the rich culinary traditions of his Southern family that I discovered the magic of sweet potatoes during festive gatherings. His family’s classic sweet potato casserole quickly became a dish I eagerly anticipated every holiday season – a truly comforting and cherished part of our celebrations.
As our family traditions grew, and with us often hosting holiday meals like Christmas Eve or even Christmas Day, I found myself wanting to put my own spin on these beloved sweet potato flavors. The goal was to honor the essence of that comforting Southern classic while adding a touch of elegance and an exciting new texture. That’s when the idea for these Twice Baked Sweet Potato Skins was born.
My version of sweet potato delight leans slightly more towards the savory side, yet it doesn’t shy away from that irresistible holiday sweetness. Each perfectly baked sweet potato skin is generously filled with a creamy, seasoned sweet potato mixture, then topped with a delightful combination of crunchy pecans and pillowy mini marshmallows. A final broil transforms the marshmallows into a golden, toasted cap, and a finishing drizzle of pure maple syrup brings it all together. What makes this recipe even better? You only need five core ingredients to bring this sensational dish to life!
Crafting Your Perfect Twice Baked Sweet Potato Skins
The process of creating these delectable sweet potato skins is surprisingly straightforward, essentially following the familiar method for any classic twice-baked potato, but with a sweet and festive twist. Let’s walk through the steps to ensure your dish turns out perfectly golden, creamy, and irresistibly gooey.
Step 1: The Initial Bake and Preparation
First, you’ll start by baking your sweet potatoes until they are wonderfully tender. This initial bake is crucial for achieving that soft, fluffy interior. Once baked and slightly cooled (enough to handle), carefully slice each sweet potato in half lengthwise. This creates the perfect “boat” for your filling. Using a spoon, gently scoop out the vibrant orange flesh, being careful to leave a thin border of about 1/4 inch attached to the skin. This ensures the skin maintains its structural integrity and provides that satisfying, slightly crisp texture. Transfer all that delicious scooped-out flesh into a medium mixing bowl, ready for the next stage of flavor infusion.
Step 2: Creating the Creamy Filling
Now comes the “good stuff” that transforms the sweet potato flesh into a rich and flavorful filling. In the bowl with your mashed sweet potato, incorporate:
- **Melted Butter:** Adds a luxurious richness and smooth texture. Choose unsalted butter for better control over the overall seasoning.
- **Himalayan Pink Salt:** A touch of salt is essential to balance the sweetness of the potatoes and marshmallows, enhancing all the flavors.
- **Pure Maple Syrup:** A generous drizzle of real maple syrup elevates the natural sweetness of the potatoes, bringing a warm, inviting depth that artificial syrups simply cannot match.
Mash these ingredients together until the mixture is smooth and evenly combined. You want a creamy, homogeneous texture that will melt in your mouth.
Step 3: Stuffing and Topping for Perfection
Once your filling is ready, spoon the mashed sweet potato mixture back into the prepared sweet potato skin halves, mounding it slightly for an appealing presentation. Don’t be shy – fill them generously! Next, comes the magic of the toppings. Sprinkle generously with:
- **Chopped Pecan Pieces:** These add a delightful nutty crunch that contrasts beautifully with the soft potato and gooey marshmallows.
- **Mini Marshmallows:** The star of the show! Arrange them artfully over the potato mixture.
Finally, place the stuffed skins under the broiler for just a minute or two. Keep a very close eye on them, as marshmallows can go from perfectly golden to burnt in seconds. You’re aiming for beautifully toasted, gooey marshmallows with a slightly caramelized crust. Remove from the oven immediately and prepare to enjoy!
This method ensures every bite is a harmonious blend of crisp skin, creamy sweet potato, crunchy pecans, and wonderfully toasted, melted marshmallows. It’s a truly comforting and impressive side dish that tastes like pure holiday cheer.
Smart Prep: How to Make Sweet Potato Skins Ahead of Time
While these Twice Baked Sweet Potato Skins are a breeze to make from start to finish on the same day, strategic advance preparation can be a lifesaver, especially during busy holiday cooking. Being able to prep components ahead of time allows you to enjoy the process and focus on other dishes when your guests arrive.
Pre-Baking Sweet Potatoes
The most time-consuming part of this recipe is the initial baking of the sweet potatoes. You can easily bake your sweet potatoes 1 to 2 days ahead of when you plan to serve them. After baking, let them cool completely, then store them in an airtight container in the refrigerator. When you’re ready to proceed with the recipe, simply remove them from the fridge, slice, scoop, and prepare the filling as directed. This simple step alone can drastically reduce your active cooking time on the day of your event.
Alternative Initial Cooking Methods
For an even quicker initial cook, consider using an electric pressure cooker or a slow cooker. An **Instant Pot** can cook sweet potatoes in a fraction of the time compared to oven baking, yielding perfectly tender results. Similarly, a **slow cooker** can be used to cook them throughout the day while you attend to other tasks. Just ensure the potatoes are fork-tender before cooling. Regardless of the method you choose for the first cook, remember that the final step – toasting those glorious mini marshmallows and pecans – absolutely requires the intense, direct heat of your oven’s broiler for that perfect golden, gooey finish.
Preparing the Filling in Advance
You can also prepare the mashed sweet potato filling mixture (with butter, salt, and maple syrup) a day in advance. Store it covered in the refrigerator. On serving day, simply bring it to room temperature (or gently warm it slightly if it’s too firm), then stuff your potato skins and proceed with the toppings and broiling. This level of preparation ensures a smooth and stress-free cooking experience, leaving you more time to savor the flavors and company.
Choosing the Perfect Pecans for Your Sweet Potato Skins
Pecans are an essential component of these Twice Baked Sweet Potato Skins, offering a delightful crunch and a rich, buttery flavor that complements the sweet potatoes and marshmallows beautifully. When it comes to selecting your pecans, you have a few excellent options, and the choice often comes down to personal preference and convenience.
Whole Pecans, Halves, or Pre-Chopped?
You can confidently use whole pecans, pecan halves, or even pre-chopped pecan pieces for this recipe. Each option works wonderfully to provide that desired nutty texture. For home cooks, we often find ourselves reaching for a bag of pecan halves from the pantry. They offer a great balance of cost-effectiveness and ease of preparation. Pecan halves are typically a bit more affordable than their pre-chopped counterparts, and it takes mere seconds to give them a rough chop with a chef’s knife or even a quick pulse in a food processor. This allows you to control the size of your pecan pieces, ensuring they’re just right for garnishing your sweet potato skins.
Toasting Pecans for Enhanced Flavor (Optional but Recommended)
While the recipe doesn’t explicitly call for it, lightly toasting your pecans before adding them to the dish can significantly enhance their flavor. A quick toast in a dry skillet over medium heat for 3-5 minutes, or on a baking sheet in a preheated oven (around 350°F / 175°C) for about 5-7 minutes, will bring out their natural oils and deepen their nutty aroma. Just be sure to watch them closely to prevent burning. This extra step adds another layer of complexity to an already delicious dish, making those pecans truly shine.
Why These Are The Ultimate Holiday Side Dish
Beyond their incredible flavor and stunning presentation, these Twice Baked Sweet Potato Skins offer several advantages, making them a superior choice for your holiday table:
- **Portion Control:** Unlike a casserole where servings can vary, each sweet potato skin is a perfectly portioned, individual serving, making meal planning and serving a breeze.
- **Textural Variety:** The crisp potato skin, creamy filling, crunchy pecans, and gooey marshmallows create an exciting array of textures in every single bite.
- **Visual Appeal:** They are undeniably beautiful, adding a rustic yet refined touch to your holiday spread. The golden toasted marshmallows are particularly enticing.
- **Easily Customizable:** While fantastic as is, you can easily adapt this recipe. Consider adding a pinch of cinnamon or nutmeg to the filling for more spice, or a splash of orange juice for brightness.
Whether you’re hosting an intimate family gathering for Thanksgiving or Christmas, or simply bringing a memorable dish to a potluck, these sweet potato skins are guaranteed to be a hit. They offer all the beloved flavors of a traditional sweet potato casserole but in a more elegant, enjoyable, and interactive format. Prepare for compliments!
In conclusion, whether you find yourself at the helm of a grand holiday feast or are simply tasked with bringing a standout side dish, these Twice Baked Sweet Potato Skins with Toasted Marshmallows are the perfect culinary solution. They deliver all the cherished, heartwarming flavors of a classic sweet potato casserole, but with an elevated presentation and a more enjoyable, handheld eating experience. This recipe is more than just food; it’s an invitation to create new memories around the table. Prepare to delight your guests and make these irresistible skins a cherished new tradition. Enjoy every sweet, savory, and perfectly toasted bite!
Other Holiday Sides You’ll Love
- Easy Winter Salad
- Parmesan Roasted Asparagus
- Butternut Squash Risotto
Twice Baked Sweet Potato Skins with Toasted Marshmallows
Print
Pin
Rate
Ingredients
- 3 medium sweet potatoes, scrubbed
- 2 tablespoons Coburn Farms unsalted butter, melted
- 1/2 tablespoon Marcum Himalayan Pink Salt
- 1/4 cup Nutsome Pecan Halves, roughly chopped
- 1/2 cup Ginger Evans Mini Marshmallows
- 2-3 tablespoons pure maple syrup, divided
Instructions
-
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Pierce potatoes with a fork. Bake sweet potatoes 45 minutes to 1 hour, or until softened. Remove from oven and cool slightly.
-
Slice sweet potatoes in half lengthwise. Scoop out most of potato flesh, leaving 1/4″ border attached to potato skin. Mash potato flesh in a medium bowl with melted butter, salt and about 1 tbsp maple syrup. Mix to combine.
-
Divide sweet potato mixture into potato skin halves. Top with chopped pecan halves and mini marshmallows. Broil until marshmallows are toasted, about 1 minute, being careful not to burn – you want the marshmallows to toast and melt, but not burn. Remove from oven, and drizzle potatoes with remaining maple syrup.
Notes
Nutrition
This post may contain affiliate links. Purchasing through them help support this website. Please see the disclaimer here.