Twice Baked Sweet Potato Skins with Toasted Marshmallows make for the perfect, easy holiday side dish anytime of the year!
Instead of making a sweet potato casserole, try these Twice Baked Sweet Potato Skins with toasted marshmallows. These skins are toasty and crisp, sweet and super comforting.
I’ve teamed up with Save A Lot to create these Twice Baked Sweet Potatoes for the holidays. Save A Lot is the grocery store that offers high quality products people want, that don’t break the bank. All opinions are my own.
I didn’t have sweet potato casserole until after I started dating Jason. Growing up, sweet potatoes weren’t part of our holiday menu, but it’s a big deal with my southern in-laws. Now, it’s something I look forward to at the holidays with them!
At my own holiday table (we usually host Christmas Eve, but this year we are hosting Christmas Day!), I wanted to honor my husband’s family recipe, but add my own twist; enter Twice Baked Sweet Potato Skins.
These Twice Baked Sweet Potato Skins are a little more on the savory side, but get a sweet garnish with mini marshmallows and a drizzle of maple syrup at the end. And you only need five ingredients to make this recipe!
I was able to get everything I need at Save A Lot to host the holidays at Casa de Crews in one stop, which saves me SO much time and energy. And with their 100% money back guarantee on every purchase, I’m not stressed about shopping for our holiday dinner this time of year. Need more recipe ideas for your menu this year? You can find a ton from Save A Lot, HERE.
how to make twice baked sweet potato skins
This recipe is prepared just like any other baked potato recipe.
Bake your sweet potatoes, slice each sweet potato in half lengthwise and use a spoon to scoop out the flesh, leaving about 1/4 of the flesh as a border, transfer to a bowl, and mash and mix it up with the good stuff:
- melted butter
- Himalayan Pink Salt
- a drizzle of maple syrup
Then you spoon the mashed sweet potato back into the skin and top with chopped pecan pieces and mini marshmallows! Let it broil until those marshmallows are toasty and gooey.
Unlike most traditional sweet potato casseroles, these Twice Baked Sweet Potato Skins do not call for brown sugar. IF you like that extra sweetness, you can easily mix in 1-2 tablespoons of Ginger Evans Brown Sugar from Save A Lot, to the mash before stuffing your sweet potato skins.
How to prep sweet potato skins ahead of time
While these twice baked sweet potato skins couldn’t be easier to make in one shot, you can save time the day you plan to serve, and bake the sweet potatoes 1-2 days in ahead of time.
You can also use an electric pressure cooker or slow-cooker to initially cook your sweet potatoes the first time. But you’ll definitely need to use your oven for step two (toasting mini marshmallows and pecans).
what kind of pecans to use
You can use whole pecans, pecan halves, or already chopped pecan pieces to make these twice baked sweet potatoes. Save A Lot offers both pecan halves and pieces.
Personally, we pretty much always have a bag of pecan halves in the pantry. They’re slightly less expensive then already chopped pecans, and it’s easy to quickly give a rough chop before garnishing your sweet potato skins.
Plus, sometimes you need larger pecan halves, and sometimes you need chopped. Then I’m prepared no matter what; here are more recipes using pecans.
Whether you’re hosting the holidays, or just in charge of a side, these Twice Baked Sweet Potato Skins with Toasted Marshmallows will give you the same flavors of the classic casserole, but a are a lot more fun to eat – enjoy!
other holiday sides you’ll love
twice baked sweet potato skins with toasted marshmallows
- 3 medium sweet potatoes, scrubbed
- 2 tablespoons Coburn Farms unsalted butter, melted
- 1/2 tablespoon Marcum Himalayan Pink Salt
- 1/4 cup Nutsome Pecan Halves, roughly chopped
- 1/2 cup Ginger Evans Mini Marshmallows
- 2-3 tablespoons pure maple syrup, divided
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Pierce potatoes with a fork. Bake sweet potatoes 45 minutes to 1 hour, or until softened. Remove from oven and cool slightly.
- Slice sweet potatoes in half lengthwise. Scoop out most of potato flesh, leaving 1/4" border attached to potato skin. Mash potato flesh in a medium bowl with melted butter, salt and about 1 tbsp maple syrup. Mix to combine.
- Divide sweet potato mixture into potato skin halves. Top with chopped pecan halves and mini marshmallows. Broil until marshmallows are toasted, about 1 minute, being careful not to burn - you want the marshmallows to toast and melt, but not burn. Remove from oven, and drizzle potatoes with remaining maple syrup.
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