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twice baked sweet potato skins with toasted marshmallows

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.

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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6
Calories: 209kcal


  • 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.


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


Serving: 1g | Calories: 209kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Fiber: 5g
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