Side Dish

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.

stuffed sweet potato on a plate with a fork

Stuffed Sweet Potatoes Recipe

You are looking at one of my favorite Thanksgiving side dishes! As you know, I LOVE sweet potatoes and Thanksgiving is not quite Thanksgiving without sweet potatoes.  Now don’t get me wrong, I love a good sweet potato casserole, however, this is like the ultimate sweet potato casserole. Sweet potatoes are baked, filled with pecans and spices, then stuffed with marshmallows. Is your mouth watering yet? So I guess really you could call them a Stuffed Sweet Potatoes. I know what side dish I will be serving this Thanksgiving, do you?

How to keep the Sweet Potato Marshmallow from Burning

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.

stuffed sweet potatoes on a fork

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

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.

Want More Recipes that are Perfect for Thanksgiving

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Homemade Pumpkin Coffee Cake with Crumb Topping – Looking for a simple pumpkin coffee cake recipe? Wait until you try this pumpkin spice coffee cake! A delicious moist cake that features a streusel topping.

20 Best Butternut Squash Recipes – Butternut squash is one of the fall’s most versatile vegetables to cook with. You can use this large and hearty squash in savory as well as sweet dishes. Full of fiber, potassium and vitamin A, butternut squash is a healthy ingredient to add to your fall and winter recipes. Here, you’ll find 20 creative recipes that use butternut squash in unique and appetizing ways.

Best Ever Low-Carb Cornbread Stuffing Recipe Don’t let low carb ruin your Thanksgiving. Just in time, you will want to save the Best Ever low carb Cornbread Stuffing Recipe! This Southern Cornbread Dressing is so good, you will want to make stuffing all year long.

Instant Pot Southern Stuffing – This Instant Pot Southern Stuffing is the best homemade stuffing recipe you’ll ever make! Made with plenty of veggies, it’s one of my go-to healthy pressure cooker recipes for a side dish. You’ll definitely want to save this one for Thanksgiving or any other chicken or turkey dinner!

Pumpkin Meringue Pie Recipe – Pumpkin meringue pie has all the traditional flavors of pumpkin pie with even more pizzazz! You will find a delicious pumpkin pie filling topped with a luscious meringue. This pumpkin dessert will leave you begging for more and is sure to leave a smile on your face. Take it to your next potluck and guests will be thrilled and beg you for the recipe.

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Stuffed Sweet Potatoes


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  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 30 minutes

Description

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.


Scale

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

Instructions

  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.
  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.
  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.
  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.
  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.

Notes

Source: adapted from Tyler Florence

  • Category: side dish
  • Method: oven
  • Cuisine: American

Keywords: stuffed sweet potatoes

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

Stuffed Sweet Potatoes

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