twice baked sweet potato skins with toasted marshmallows

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.

5 from 1 vote

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Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 45

Servings: 6

Calories: 209kcal

Author: Nichole Crews

Ingredients

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

Instructions

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.

Notes

recipe will make 6 halves. This recipe can easily be doubled.

Nutrition

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