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Twice-Baked Sweet Potatoes with Browned Butter and Toasted Marshmallows

Rated as 4.42 out of 5 Stars

"These individual sweet potatoes are great for Thanksgiving, or any time of year. I browned the butter to add a nutty flavor, plus added some cayenne pepper for a kick."
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Ingredients

1 h 25 m servings 308 cals
Original recipe yields 8 servings (8 sweet potato halves)

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Rub olive oil onto the outside of each sweet potato and sprinkle sea salt over each. Arrange sweet potatoes on the prepared baking sheet.
  3. Bake in the preheated oven until a sharp knife easily pierces the potato, 50 to 60 minutes. Cool sweet potatoes until easily handled, 10 to 15 minutes.
  4. Melt butter in a saucepan over medium heat until solids begin to brown and smell nutty, 5 to 8 minutes.
  5. Slice potatoes in half lengthwise and scoop insides into a large bowl. Add browned butter, cream cheese, 1/2 teaspoon salt, cayenne pepper, and black pepper and mash using a potato masher until smooth. Spoon mixture back into the sweet potato skins and top each with 1/4 cup marshmallows. Place sweet potatoes back onto the baking sheet.
  6. Bake in the oven until warmed through and marshmallows are toasted, about 10 minutes.

Nutrition Facts


Per Serving: 308 calories; 17.3 g fat; 34.5 g carbohydrates; 4.4 g protein; 46 mg cholesterol; 355 mg sodium. Full nutrition

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Reviews

Read all reviews 21
  1. 31 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

Very, very good. The brown butter flavor compliments the sweet potato and adds richness to the dish. Not too sweet. I'd make or eat these in a heartbeat. Such a good idea for Friendsgiving or Th...

Most helpful critical review

I read several reviews. I used half the cream cheese called for which was plenty. When I baked the potatoes in the oven they got so soft that once I combined everything it was like sweet potat...

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Very, very good. The brown butter flavor compliments the sweet potato and adds richness to the dish. Not too sweet. I'd make or eat these in a heartbeat. Such a good idea for Friendsgiving or Th...

Great method. I used the browned butter, it was great. I also used cinnamon, nutmeg, white sugar, and brown sugar. Didn't use cream cheese, cayenne, or black pepper.

I read several reviews. I used half the cream cheese called for which was plenty. When I baked the potatoes in the oven they got so soft that once I combined everything it was like sweet potat...

These potatoes are amazing! I never thought of putting cream cheese in sweet potatoes and was stunned at how well it turned out. I know I ate mine and part of my fh's ! I can't wait to take thes...

I don't know how to rate this fairly. On taste alone, it's a five star recipe. These were so, so freaking good. But such a pain to make! Sweet potato skins just don't want to stay together once ...

I made a modified version of this dish for thanksgiving and it was a big hit! I decided to make it sweet instead of savory. I used 3 tsp of sweet salted butter, about 1/3 cup of brown sugar and...

Made this for thanksgiving, everyone loved it ! I didn't make individual potatoes with the skins, I just dumped the mashed sweet potatoes in my corningware and sprinkles marshmallows on top - he...

Really good, making it for the 3rd time this weekend. Put it back in the shells the first time. Just added the ingredients to a casserole the second time and skipped adding it back in the shel...

Very very sweet, had to add more potato to balance out the cream cheese.