This dish has earned its reputation at countless holiday gatherings for good reason. It takes everything we love about traditional sweet potatoes and elevates them into something worthy of crystal platters and candlelight. The brown butter adds a deep, nutty aroma that tastes like autumn captured in a spoonful, while toasted marshmallows lend that irresistible golden crown of sweetness.
Sweet potatoes are naturally rich in beta-carotene and potassium, making them as nourishing as they are delicious. Baked twice, they transform into something creamy yet crisp around the edges a texture contrast that feels both sophisticated and homey. And unlike heavy casseroles, this recipe keeps things balanced: a whisper of spice, a hint of brown sugar, and a buttery richness that feels special but not overdone.
Let’s be honest these twice baked beauties are the kind of dish that draw whispers at the table: “Who made these?” And when you serve them warm with the marshmallows still puffed and golden, you’ll know why.
At a Glance
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Calories |
|---|---|---|---|---|---|
| PT20M | PT50M | PT1H10M | 4 | Easy | ~310 kcal |
Equipment: Baking sheet, sharp knife, saucepan, mixing bowl, fork or masher, spoon.
What You’ll Need
Ingredients
- 4 medium sweet potatoes (about 2 lbs / 900 g)
- 4 tbsp (56 g) unsalted butter
- ¼ cup (50 g) brown sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup (60 ml) milk or cream
- 1 tsp vanilla extract
- 1 cup (about 50 g) mini marshmallows
Smart Swaps
- Make it lighter: Replace half the butter with olive oil or Greek yogurt for a wholesome twist.
- Vegan option: Use plant-based butter and almond milk, and top with vegan marshmallows.
- Budget friendly: Skip the vanilla extract and use a pinch of nutmeg for warmth.
- Flavor adventurous: Swap brown sugar for maple syrup or honey; both pair beautifully with browned butter.
Why This Recipe Works
Culinary success with this dish lies in three things: browning, balance, and bake time.
Browning the butter creates depth. As the milk solids toast, they release a nutty perfume that tastes richer than any plain butter could. This step turns an ordinary sweet potato into something layered and complex.
Balance comes from restraint. Too much sugar and the dish becomes candy; too little and the browned butter loses its contrast. The touch of salt and spice here keeps every bite harmonious.
Double baking does more than heat things twice it changes texture. The first bake softens the potatoes, letting you whip them into velvet. The second creates a gentle crust on the surface, giving the marshmallows a stage to caramelize. The result? A spoon glides through a golden top into creamy, fragrant clouds below.
These principles browning, balance, and bake turn a humble vegetable into something truly celebratory.
Let’s Cook
Step 1 – Bake the Sweet Potatoes
Preheat your oven to 400 °F (200 °C). Wash and dry the sweet potatoes, then pierce them a few times with a fork to release steam. Place on a baking sheet and roast for 40 to 45 minutes, until tender all the way through. You’ll know they’re ready when a knife slides in effortlessly.
Step 2 – Brown the Butter
While the potatoes bake, melt the butter in a small saucepan over medium heat. Swirl the pan occasionally. In about 5 minutes, you’ll notice golden specks forming at the bottom and a nutty aroma rising that’s perfection. Remove it from the heat as soon as the foam subsides to prevent burning.
Step 3 – Scoop and Mash
Once the potatoes are cool enough to handle, slice each in half lengthwise. Gently scoop the flesh into a mixing bowl, leaving a thin wall inside each shell so they hold shape. Mash the sweet potato until smooth.
Step 4 – Blend the Filling
Pour the browned butter into the mashed sweet potatoes, reserving a tablespoon for drizzling later. Add brown sugar, cinnamon, salt, milk, and vanilla. Stir until silky. The aroma at this stage a mix of caramel, spice, and toasted butter is pure holiday comfort.
Step 5 – Fill the Shells
Spoon the mixture back into the potato skins, smoothing the tops slightly. Place them back on the baking sheet.
Step 6 – Top and Toast
Sprinkle mini marshmallows generously on top. Return the tray to the oven and bake at 375 °F (190 °C) for 10 minutes, or until the marshmallows turn puffed and golden brown. For an extra-toasty finish, you can broil them for 30 seconds just keep a close eye to avoid burning.
Step 7 – Serve and Shine
Drizzle the remaining browned butter over each potato and serve warm. Their aroma will announce themselves before they reach the table.
If this, then that:
- If the mash feels too stiff, add an extra splash of milk.
- If the marshmallows brown too quickly, tent lightly with foil.
- If reheating, use an oven not a microwave to keep that signature crisp top.
Make It Your Way
Weeknight Fast-Track:
Bake and mash the sweet potatoes ahead of time. When ready to serve, reheat, top with marshmallows, and bake for 10 minutes. Perfect for busy evenings that still deserve something special.
Family-Friendly Mild:
Skip the cinnamon and add a drizzle of maple syrup instead. It brings warmth without spice, great for little palates.
Bold & Spicy:
Add a pinch of cayenne or smoked paprika to the mash. The subtle heat cuts through the sweetness, balancing every bite.
Vegan Twist:
Replace butter with coconut oil for a tropical note, and use oat milk and vegan marshmallows. Sprinkle toasted coconut on top for extra flair.
Air Fryer Option:
For smaller batches, load your filled potato halves into an air fryer at 360 °F (182 °C) for 6–8 minutes. The marshmallows toast beautifully and the edges crisp to perfection.
Gourmet Upgrade:
Add chopped toasted pecans or drizzle a bit of sea-salt caramel. The nuts bring crunch and contrast, while caramel echoes the browned butter tones.
Nutrition (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 310 kcal | 4 g | 48 g | 12 g | 5 g | 170 mg |
Values are approximate based on listed ingredients.
Save It for Later
Refrigeration:
Store cooled potatoes in an airtight container for up to 3 days. To preserve texture, line the bottom of the container with parchment so condensation doesn’t make them soggy.
Freezing:
You can freeze the filled but un-topped potato halves for up to 2 months. Wrap individually in foil, place in a freezer bag, and label with date. Thaw overnight in the refrigerator before topping with marshmallows and rebaking.
Reheating:
Reheat in a 350 °F (175 °C) oven for 15 minutes. The marshmallows will regain their soft chew and the skin a gentle crisp. Avoid microwaving it softens the edges and steals the texture you worked so hard for.
Safety Tip:
Always reheat leftovers to at least 165 °F (74 °C) to ensure food safety (per USDA Food Safety Guidelines).
Serve It Like a Pro
Twice baked sweet potatoes pair beautifully with a roasted turkey, glazed ham, or even a holiday beef tenderloin. To round out the meal:
- Sides: crisp green beans almondine, cranberry relish, or a mixed green salad with orange segments.
- Drinks: warm cider, mulled wine, or a light sparkling rosé balance the richness perfectly.
- Presentation Tip: place each potato half in a small ramekin or on a polished white plate with a drizzle of browned butter and a few toasted pecans scattered around. The contrast of orange, ivory, and gold looks stunning under candlelight.
For casual gatherings, serve them family-style on a wooden board, letting guests scoop straight from the skins rustic elegance at its finest.
Your Turn in the Kitchen
Cooking, at its heart, is about memory. Maybe it’s the sweet potato dish your grandmother used to serve, or the scent of butter browning as laughter fills the kitchen. When you bake these twice cooked sweet potatoes, you’re not just making food you’re creating that feeling again.
Don’t worry if your marshmallows toast unevenly or one potato shell splits; imperfection is part of the charm. Each small detail each golden edge tells its own story.
Serve them fresh, pass them around, and watch as people take that first spoonful and pause, smiling. That moment that quiet appreciation is what makes cooking worthwhile.
When you make these, share a photo, tell your story, and tag it with your own family tradition. Recipes live on not because they’re written down, but because someone loved them enough to make them again.
So tie your apron, turn on some music, and let your kitchen smell like caramel and comfort. These twice baked sweet potatoes with browned butter and toasted marshmallows will bring the glow of the holidays to your table any day of the year.