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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • Rub olive oil onto the outside of each sweet potato and sprinkle sea salt over each. Arrange sweet potatoes on the prepared baking sheet.

  • 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.

  • Melt butter in a saucepan over medium heat until solids begin to brown and smell nutty, 5 to 8 minutes.

  • 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.

  • Bake in the oven until warmed through and marshmallows are toasted, about 10 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

308.3 calories; 4.4 g protein; 34.5 g carbohydrates; 46.1 mg cholesterol; 355 mg sodium. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/28/2015
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 Thanksgiving. Read More
(16)

Most helpful critical review

Rating: 3 stars
12/26/2015
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 potato mush (whipped potatoes). The taste was there but not a big fan of the texture. Wished it had more of a chunky texture. In the future, I might cook one or two more al dente, use 2 to mix with the butter and cream cheese mixture and then roughly cut cubes of the 2 al dente potatoes and fold them in. I think a sprinkle of cinnamon in this would have been a nice touch as well. Read More
(9)
44 Ratings
  • 5 star values: 31
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
10/28/2015
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 Thanksgiving. Read More
(16)
Rating: 5 stars
11/24/2015
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. Read More
(12)
Rating: 3 stars
12/25/2015
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 potato mush (whipped potatoes). The taste was there but not a big fan of the texture. Wished it had more of a chunky texture. In the future, I might cook one or two more al dente, use 2 to mix with the butter and cream cheese mixture and then roughly cut cubes of the 2 al dente potatoes and fold them in. I think a sprinkle of cinnamon in this would have been a nice touch as well. Read More
(9)
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Rating: 5 stars
11/27/2015
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 about a tsp of cinnamon instead of the other ingredients. I also "baked" them in the microwave instead of the oven for the first part of the recipe. I did use the oven for the second baking with the marshmallows. It was like individual baked candied yams without all of the extra calories and juice. Everyone loved them! I will definitely make this again! Read More
(7)
Rating: 5 stars
11/16/2015
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 these to my thanksgiving get together. Read More
(5)
Rating: 5 stars
11/27/2015
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 - heated in toaster oven right before serving, wow ! The marshmallows toasted to perfection. Some of my bigger potatoes didn't soften enough in the oven beforehand, so I cut out the harder parts and tossed them ... And also cut down the cream cheese because of it. I also added a few more sprinkles of cayenne, and it got rave reviews ! Can't quite taste it at first, but gives a hint of heat when you swallow. Definitely making again, and so easy for a weeknight dinner, too ! Read More
(4)
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Rating: 4 stars
03/07/2016
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 you scoop them out so you wind up either with a pile of filling on a flat skin "plate" or you have to leave so much sweet potato in the skin that it's hardly worth it. I guess this is why you don't see twice baked sweet potatoes as much as you do regular potatoes. The filling was amazing though so I might keep this recipe and just turn it into a delicious mashed sweet potato dish instead. Read More
(4)
Rating: 3 stars
11/25/2015
Very very sweet had to add more potato to balance out the cream cheese. Read More
(2)
Rating: 5 stars
03/26/2016
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 shells. And skipped the olive oil and salt step to bake. Didn't need it in my humble opinion:) A new family tradition recipe! Read More
(2)