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Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf

an image of the Twice-Baked Sweet Potatoes with Marshmallows

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf

Active Time:15 minsTotal Time:2 hrs 15 minsServings:6Jump to Nutrition Facts

Active Time:15 minsTotal Time:2 hrs 15 minsServings:6

Active Time:15 mins

Active Time:

15 mins

Total Time:2 hrs 15 mins

Total Time:

2 hrs 15 mins

Servings:6

Servings:

6

Jump to Nutrition Facts

Jump to recipeTheseTwice-Baked Sweet Potatoes with Marshmallowsare sure to become a favorite cold-weather recipe. Antioxidant-rich sweet potatoes get a flavor boost from warm cinnamon, spicy ginger, crunchy pecans and sweet maple syrup. The butter takes on a nutty flavor as it browns, complementing the marshmallows, which become toasty on the outside and ooey-gooey in the middle. Keep reading for our expert tips, including why you should allow the sweet potatoes to cool down after their first baking.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!After baking the potatoes, refrigerate them until they firm up. This will make it easier to scoop and handle them.If you prefer, instead of baking you can microwave the sweet potatoes on High for about 10 minutes, remembering to pierce them with a fork first and to flip them every 3 minutes.To check if the potatoes are done, you can use a cake tester or toothpick instead of a paring knife—if it slides in easily, the potatoes are ready.When toasting pecans in butter, keep a close eye on them as they can burn easily. Aim to cook them until the butter just starts to brown, as it will continue to cook when removed from the heat.Nutrition NotesSweet potatoesare rich in vitamins A and C and the mineral potassium. If you’re looking for a tasty veggie with heart-health benefits, sweet potatoes have you covered. This is thanks to their fiber and antioxidants. The fiber in sweet potatoes will also feed your beneficial gut bacteria.Like all nuts,pecansare a great source of vitamins, minerals, antioxidants, healthy fat, fiber and plant protein. Regularly consuming nuts, including pecans, brings manyhealth benefits, including reduced cholesterol levels and weight management.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf

Jump to recipe

TheseTwice-Baked Sweet Potatoes with Marshmallowsare sure to become a favorite cold-weather recipe. Antioxidant-rich sweet potatoes get a flavor boost from warm cinnamon, spicy ginger, crunchy pecans and sweet maple syrup. The butter takes on a nutty flavor as it browns, complementing the marshmallows, which become toasty on the outside and ooey-gooey in the middle. Keep reading for our expert tips, including why you should allow the sweet potatoes to cool down after their first baking.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!After baking the potatoes, refrigerate them until they firm up. This will make it easier to scoop and handle them.If you prefer, instead of baking you can microwave the sweet potatoes on High for about 10 minutes, remembering to pierce them with a fork first and to flip them every 3 minutes.To check if the potatoes are done, you can use a cake tester or toothpick instead of a paring knife—if it slides in easily, the potatoes are ready.When toasting pecans in butter, keep a close eye on them as they can burn easily. Aim to cook them until the butter just starts to brown, as it will continue to cook when removed from the heat.Nutrition NotesSweet potatoesare rich in vitamins A and C and the mineral potassium. If you’re looking for a tasty veggie with heart-health benefits, sweet potatoes have you covered. This is thanks to their fiber and antioxidants. The fiber in sweet potatoes will also feed your beneficial gut bacteria.Like all nuts,pecansare a great source of vitamins, minerals, antioxidants, healthy fat, fiber and plant protein. Regularly consuming nuts, including pecans, brings manyhealth benefits, including reduced cholesterol levels and weight management.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf

TheseTwice-Baked Sweet Potatoes with Marshmallowsare sure to become a favorite cold-weather recipe. Antioxidant-rich sweet potatoes get a flavor boost from warm cinnamon, spicy ginger, crunchy pecans and sweet maple syrup. The butter takes on a nutty flavor as it browns, complementing the marshmallows, which become toasty on the outside and ooey-gooey in the middle. Keep reading for our expert tips, including why you should allow the sweet potatoes to cool down after their first baking.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

an image of the ingredients to make Twice-Baked Sweet Potatoes with Marshmallows

Cook Mode(Keep screen awake)Ingredients3(12-ounce)sweet potatoes, scrubbedCooking spray2tablespoonsunsalted butter⅓cupfinelychopped pecans1tablespoonpuremaple syrup½teaspoonground cinnamon½teaspoonsalt¼teaspoonground ginger⅔cupminiature marshmallows

Cook Mode(Keep screen awake)

Ingredients

3(12-ounce)sweet potatoes, scrubbed

Cooking spray

2tablespoonsunsalted butter

⅓cupfinelychopped pecans

1tablespoonpuremaple syrup

½teaspoonground cinnamon

½teaspoonsalt

¼teaspoonground ginger

⅔cupminiature marshmallows

DirectionsPreheat oven to 375°F. Line a large baking sheet with foil. Pierce sweet potatoes all over with a fork, then coat with cooking spray. Place on the prepared baking sheet. Bake until a paring knife inserted into the center meets no resistance, about 45 minutes. Transfer to a plate and refrigerate, uncovered, until mostly cooled and slightly firm, about 45 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfMeanwhile, melt 2 tablespoons butter in a medium saucepan over medium heat. Add ⅓ cup pecans; cook, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Remove pan from heat and set aside to cool slightly.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfCut sweet potatoes in half lengthwise. Carefully scrape out cooked potato flesh, leaving shells with ¼ inch of flesh intact. Add flesh to the saucepan with the pecans. Arrange the potato skins, cut-sides up, on the baking sheet. Bake until the edges and outer skins are slightly crispy, about 10 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfMeanwhile, cook sweet potato-pecan mixture over medium heat, stirring often, until smooth and most of the moisture has evaporated, about 5 minutes. Remove from heat; stir in 1 tablespoon maple syrup, ½ teaspoon each cinnamon and salt and ¼ teaspoon ginger until evenly combined. (You should have about 1½ cups.)Spoon about ¼ cup sweet potato mixture into each baked potato skin; gently spread in an even layer. Top the sweet potatoes with ⅔ cup miniature marshmallows, gently pressing them into the sweet potato mixture.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfBake at 375°F until marshmallows are browned, about 12 minutes.To make aheadBake sweet potatoes (Step 1) and refrigerate in an airtight container for up to 3 days.Frequently Asked QuestionsThis side dish is a perfect pairing with ourHerb-Roasted Turkeyfor Thanksgiving dinner, but it’s just as satisfying with ourSimple Roast ChickenorOven-Roasted Pork.EatingWell.com, November 2024

Directions

Preheat oven to 375°F. Line a large baking sheet with foil. Pierce sweet potatoes all over with a fork, then coat with cooking spray. Place on the prepared baking sheet. Bake until a paring knife inserted into the center meets no resistance, about 45 minutes. Transfer to a plate and refrigerate, uncovered, until mostly cooled and slightly firm, about 45 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfMeanwhile, melt 2 tablespoons butter in a medium saucepan over medium heat. Add ⅓ cup pecans; cook, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Remove pan from heat and set aside to cool slightly.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfCut sweet potatoes in half lengthwise. Carefully scrape out cooked potato flesh, leaving shells with ¼ inch of flesh intact. Add flesh to the saucepan with the pecans. Arrange the potato skins, cut-sides up, on the baking sheet. Bake until the edges and outer skins are slightly crispy, about 10 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfMeanwhile, cook sweet potato-pecan mixture over medium heat, stirring often, until smooth and most of the moisture has evaporated, about 5 minutes. Remove from heat; stir in 1 tablespoon maple syrup, ½ teaspoon each cinnamon and salt and ¼ teaspoon ginger until evenly combined. (You should have about 1½ cups.)Spoon about ¼ cup sweet potato mixture into each baked potato skin; gently spread in an even layer. Top the sweet potatoes with ⅔ cup miniature marshmallows, gently pressing them into the sweet potato mixture.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfBake at 375°F until marshmallows are browned, about 12 minutes.To make aheadBake sweet potatoes (Step 1) and refrigerate in an airtight container for up to 3 days.Frequently Asked QuestionsThis side dish is a perfect pairing with ourHerb-Roasted Turkeyfor Thanksgiving dinner, but it’s just as satisfying with ourSimple Roast ChickenorOven-Roasted Pork.

Preheat oven to 375°F. Line a large baking sheet with foil. Pierce sweet potatoes all over with a fork, then coat with cooking spray. Place on the prepared baking sheet. Bake until a paring knife inserted into the center meets no resistance, about 45 minutes. Transfer to a plate and refrigerate, uncovered, until mostly cooled and slightly firm, about 45 minutes.

an image of the sweet potatoes on a baking sheet

Meanwhile, melt 2 tablespoons butter in a medium saucepan over medium heat. Add ⅓ cup pecans; cook, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Remove pan from heat and set aside to cool slightly.

an image of the pecans being cooked

Cut sweet potatoes in half lengthwise. Carefully scrape out cooked potato flesh, leaving shells with ¼ inch of flesh intact. Add flesh to the saucepan with the pecans. Arrange the potato skins, cut-sides up, on the baking sheet. Bake until the edges and outer skins are slightly crispy, about 10 minutes.

an image of the sweet potatoes and pecans being mixed on the stove

Meanwhile, cook sweet potato-pecan mixture over medium heat, stirring often, until smooth and most of the moisture has evaporated, about 5 minutes. Remove from heat; stir in 1 tablespoon maple syrup, ½ teaspoon each cinnamon and salt and ¼ teaspoon ginger until evenly combined. (You should have about 1½ cups.)

Spoon about ¼ cup sweet potato mixture into each baked potato skin; gently spread in an even layer. Top the sweet potatoes with ⅔ cup miniature marshmallows, gently pressing them into the sweet potato mixture.

an image of the potatoes being stuffed with the potato and pecan mixture

Bake at 375°F until marshmallows are browned, about 12 minutes.

To make aheadBake sweet potatoes (Step 1) and refrigerate in an airtight container for up to 3 days.

To make ahead

Bake sweet potatoes (Step 1) and refrigerate in an airtight container for up to 3 days.

Frequently Asked QuestionsThis side dish is a perfect pairing with ourHerb-Roasted Turkeyfor Thanksgiving dinner, but it’s just as satisfying with ourSimple Roast ChickenorOven-Roasted Pork.

Frequently Asked Questions

This side dish is a perfect pairing with ourHerb-Roasted Turkeyfor Thanksgiving dinner, but it’s just as satisfying with ourSimple Roast ChickenorOven-Roasted Pork.

EatingWell.com, November 2024

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Nutrition Facts(per serving)254Calories9gFat42gCarbs3gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Carrie Myers, M.S.

andLinda Frahm

Linda Frahm