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 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!

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.

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.

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.

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!

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