Stuffed Sweet Potatoes

If you are looking for the best Stuffed Sweet Potatoes recipe, then this is the recipe you need. These sweet potatoes, marshmallows, and pecans are combined to make this an amazing sweet potato recipe.

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Stuffed Sweet Potatoes Recipe

When you make this stuffed sweet potatoes you want to make sure the marshmallows that are stuffed inside do not burn. The way to do that is to wait to add the marshmallows. If you add them when you start baking, they will get overdone and burnt. You will bake the potatoes and then when there is only 10 minutes left, you will then add the marshmallows to the sweet potatoes.

Do I Have to Make My Sweet Potatoes with Pecans?

In a traditional sweet potato casserole, you add pecans to the top. In this case, we are taking all the flavors of the sweet potato casserole and making it in the sweet potatoes. That is why I am using pecans in my stuffed sweet potatoes. If you do not want to use pecans, you can use walnuts or you can skip it altogether.

How to Reheat Stuffed Sweet Potatoes

When you make these stuffed sweet potatoes, chances are they will be devoured with no leftovers. However, if you find that you have leftovers, you will want to store it in the refrigerator. When you are ready to reheat the potatoes, you can use the microwave or the oven to warm the sweet potatoes through.

Ingredients for Stuffed Sweet Potato Recipe

• Sweet potatoes
• Unsalted butter
• Light brown sugar
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Salt
• Pecan pieces
• All-purpose flour
• Miniature marshmallows

How to Make Stuffed Sweet Potatoes

Step 1. Preheat the oven to 350 degrees F. Spread the pecans onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely. Turn the oven up to 400 degrees F.

Step 2. Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily. Remove from oven and let stand until cool enough to handle but still very warm.

Step 3. Cut potatoes in half lengthwise and push the ends towards the middle so it opens up. Scoop out flesh and place in medium bowl, being careful not to tear skin. Reserve skins.

Step 4. In a large bowl, mix 3tablespoons butter and brown sugar together until it’s crumbly-looking. Add the cinnamon, nutmeg, ginger, salt, and half of the pecans. Divide mixture in half. Add half of the mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on baking sheet.

Step 5. To the remaining brown sugar mixture, add 3 tablespoons butter and flour. Mix until crumbly looking. Top sweet potatoes generously with the brown sugar mixture and marshmallows and return to the oven. Bake for another 5-10 minutes, or until the marshmallow topping is golden brown.

Enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

Stuffed Sweet Potatoes

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 0

If you are looking for the best Stuffed Sweet Potatoes recipe, then this is the recipe you need. These sweet potatoes, marshmallows, and pecans are combined to make this an amazing sweet potato recipe.

5 from 2 votes

Review Recipe

Ingredients 

• 6 large sweet potatoes
• 6 tablespoons unsalted butter, at room temperature, divided
• 6 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon salt
• 1 cup toasted pecan pieces, divided
• 3 tablespoons all-purpose flour
• 1 cup miniature marshmallows

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Instructions

• Preheat the oven to 350 degrees F. Spread the pecans onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely. Turn the oven up to 400 degrees F.
• Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily. Remove from oven and let stand until cool enough to handle but still very warm.
• Cut potatoes in half lengthwise and push the ends towards the middle so it opens up. Scoop out flesh and place in medium bowl, being careful not to tear skin. Reserve skins.
• In a large bowl, mix 3tablespoons butter and brown sugar together until it’s crumbly-looking. Add the cinnamon, nutmeg, ginger, salt, and half of the pecans. Divide mixture in half. Add half of the mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on baking sheet.
• To the remaining brown sugar mixture, add 3 tablespoons butter and flour. Mix until crumbly looking. Top sweet potatoes generously with the brown sugar mixture and marshmallows and return to the oven. Bake for another 5-10 minutes, or until the marshmallow topping is golden brown.

Notes

Source: adapted from Tyler Florence

Author: Laura

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