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Twice Baked Sweet Potatoes (With Brown Sugar & Marshmallows)

When the holiday season rolls around, there are a few dishes that always make it to the table—mashed potatoes, stuffing, green bean casserole, and, of course, sweet potatoes.

While I love a classic sweet potato casserole, these Twice Baked Sweet Potatoes bring all the same flavors in a fun, individual serving that looks just as beautiful on the table as it tastes.

This recipe takes baked sweet potatoes, fluffs them up with butter, brown sugar, cinnamon, and gooey marshmallows, then tucks them back into their skins for a perfectly portioned side dish.

The best part? They can be made ahead of time, making them perfect for Thanksgiving, Christmas, or even just a cozy weeknight dinner.

If you’re looking for a holiday side that’s a little more special than regular mashed sweet potatoes, these twice baked sweet potatoes are the answer.

Why You’ll Love Twice Baked Sweet Potatoes

1. Perfect for holidays – These look fancy on the table but are super easy to make.
2. Built-in portion control – No more scooping from a big casserole dish—each person gets their own.
3. Customizable – You can keep them sweet with marshmallows or go savory with cheese, herbs, and bacon.
4. Make-ahead friendly – Prep them earlier in the day and pop them back in the oven when it’s time to eat.

Ingredients You’ll Need

• 4 large sweet potatoes
• 4 tablespoons butter (unsalted or salted)
• ¼ cup brown sugar (light or dark)
• 1 teaspoon cinnamon
• 1 ½ cups mini marshmallows (divided)
• Pinch of salt

Optional toppings: chopped pecans, a drizzle of maple syrup, or a sprinkle of nutmeg.

How to Make Twice Baked Sweet Potatoes

1. Bake the sweet potatoes – Wrap each sweet potato in foil and bake at 400°F for about 1 hour, or until tender when pierced with a fork.
2. Scoop out the insides – Once cool enough to handle, slice each potato in half lengthwise. Carefully scoop the insides into a large bowl, leaving a thin layer of potato in the skins so they hold their shape.

1. Mix the filling – Add butter, brown sugar, cinnamon, and 1 cup of mini marshmallows to the bowl of sweet potato flesh. Mash and stir until smooth and creamy.
2. Refill the skins – Spoon the mixture back into the sweet potato halves, mounding it slightly.
3. Top and bake again – Sprinkle the tops with the remaining mini marshmallows and bake at 375°F for 10–15 minutes, or until the marshmallows are golden and toasty.

Recipe Tips & Tricks

• Don’t skip the foil wrap – It keeps the potatoes moist and makes cleanup easier.
• Use a hand mixer – For extra fluffy filling, whip the sweet potato mixture with a hand mixer before scooping it back into the skins.
• Make it ahead – Assemble the potatoes up to the second bake, then refrigerate. When ready to serve, bake until warmed through and marshmallows are golden.
• Switch up the flavor – Swap the marshmallows for toasted pecans and a drizzle of maple syrup if you prefer a less sweet version.

Variations to Try

• Savory Twice Baked Sweet Potatoes – Skip the sugar and marshmallows. Instead, mix the sweet potato with sour cream, cheddar cheese, garlic, and bacon. Top with more cheese and bake until bubbly.
• Pecan Streusel Topping – Mix chopped pecans, brown sugar, butter, and flour into a crumbly topping and sprinkle over the filled sweet potatoes before baking.
• Kid-Friendly Version – Add extra marshmallows to the filling for a sweeter treat that feels like dessert.

When to Serve Twice Baked Sweet Potatoes

• Thanksgiving Dinner – A fun twist on traditional sweet potato casserole.
• Christmas Dinner – Perfect with ham, turkey, or prime rib.
• Fall Gatherings – Great for potlucks, Friendsgiving, or Sunday dinner.
• Weeknight Side Dish – Make just two for a cozy dinner with roasted chicken or pork chops.

How to Store & Reheat

• Refrigerate – Store leftovers in an airtight container for up to 3 days.
• Reheat – Warm in the oven at 350°F until heated through, or microwave for a quick option.
• Freeze – Wrap individual twice baked potatoes in foil, place in a freezer bag, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

What to Serve With Twice Baked Sweet Potatoes

Pair these with other cozy sides for a full holiday spread:

• Easy Green Bean Casserole
• Cheesy Hashbrown Casserole
• Homemade Dinner Rolls
• Crock Pot Ham
• Classic Pumpkin Pie

Final Thoughts

These Twice Baked Sweet Potatoes with Brown Sugar and Marshmallows are the ultimate holiday side dish—sweet, fluffy, buttery, and topped with golden, gooey marshmallows. They’re a beautiful addition to your Thanksgiving or Christmas table, and they’re surprisingly simple to make.

Whether you’re serving them to your family or bringing them to a potluck, they’ll disappear quickly. Each bite feels nostalgic, comforting, and perfectly festive.

So this year, instead of serving a big casserole dish, try these individual twice baked sweet potatoes. They’re guaranteed to impress your guests and might just become a new holiday tradition.