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close up view of twice baked sweet potatoes topped with mini marshmallows and pecans on sheet pan.

Twice Baked Sweet Potatoes with Marshmallows

  • Author: Lexi
  • Total Time: 1 hour 20 minutes
  • Yield: 5-10 servings 1x
  • Diet: Gluten Free


These delicious Twice Baked Sweet Potatoes with Marshmallows are a fun alternative to a classic Thanksgiving sweet potato casserole! Sweet potatoes are baked, then mashed with orange juice and brown sugar, refilled, and topped with vegan marshmallows and brown sugar pecans. Every bite is crispy, fluffy, caramelized and delicious!


Units Scale

Sweet Potatoes:

  • 5 small sweet potatoes
  • 1/3 cup cream cheese (vegan or regular)
  • 3 tablespoons brown sugar
  • 1 tablespoon orange juice
  • 1 tablespoon butter (vegan or regular)
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • 7 oz mini marshmallows (vegan or regular)

Brown Sugar Pecan Topping:

  • 1/2 cup finely chopped raw pecans
  • 2 teaspoons brown sugar
  • 1 tablespoon melted butter
  • 1/4 teaspoon cinnamon
  • Pinch of salt


  1. Preheat oven to 375˚F.
  2. Slice four 1-inch slits in each potato (to release steam while baking). We make our slits along the middle of the potato, where we plan to slice the potato in half after baking. Place potatoes on a sheet pan and roast for 45-50 minutes, until fork tender. Remove from oven and let cool for 10-15 minutes.
  3. Meanwhile, in a small bowl, stir together all ingredients for the brown sugar pecans.
  4. Slice each potato in half, then use a small spoon to scoop out the filling, leaving a small border around the edge and at the bottom of the potato.
  5. Add the filling to a mixing bowl with cream cheese, brown sugar, orange juice, butter, cinnamon and salt. Mash/stir until well combined.
  6. Fill each potato half with the mashed filling mixture. Top each potato with mini marshmallows and brown sugar pecans.
  7. Return to oven and bake for 15 minutes, until marshmallows are golden brown and melty. Serve right away.


Easy to make vegan: simply sub in vegan butter, cream cheese and marshmallows.

Make ahead: you can make this recipe ahead of time up until the point where you add the marshmallows and bake for the final 15 minutes. You want to serve these nice and warm so the marshmallows are melty, otherwise they'll harden up as they cool. To majorly cut down on prep time for the holidays, bake the sweet potatoes up to a few days ahead of time. Mash and fill the potatoes, store, then add the marshmallows/pecans and bake just before serving!

Use a hand mixer for a super creamy filling: Instead of mashing, try a hand mixer for a fluffier filling.

Press the marshmallows slightly into the potato filling so they don't fall off while baking.

Sweet potatoes: If your supermarket has jewel or garnet yams instead of traditional sweet potatoes, either are a fine option in this recipe. (They're all very similar – they just vary slightly in color and texture.) We wouldn't suggest using Japanese (white) sweet potato, which does not have quite as creamy a texture. You can, however, use purple sweet potatoes if you would like!

  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


  • Serving Size:
  • Calories: 343
  • Sugar: 19 g
  • Sodium: 597.3 mg
  • Fat: 17.9 g
  • Carbohydrates: 44.3 g
  • Fiber: 5.2 g
  • Protein: 4.3 g

Keywords: twice baked sweet potatoes