Twice-Baked Sweet Potatoes are very do-ahead. If you find yourself in a pre-feast frenzy, skip spooning them back into the sweet potato cups and just warm the puree and serve it as is.



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


  • Adjust oven rack to low position and heat oven to 400 degrees. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until fork tender, about 45 to 60 minutes. Let cool slightly.

  • Handling the potatoes with a potholder, slice each in half lengthwise and scoop potato flesh into a blender or food processor - for an especially silky texture, use the blender - leaving a 14-inch border of flesh to support the potato skin. Puree scooped-out flesh, along with salt and pepper, until smooth. With machine motor running, gradually add both milks through feeder tube. Stop machine, add butter, then process until potatoes are silky smooth. (Puree and potato shells can be cooled, then refrigerated in an airtight container, up to 2 days.

  • Return to room temperature before proceeding.) Spoon puree back into each shell. Just before baking, press marshmallows into potatoes.

  • Bake at 400 degrees until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.


Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

169 calories; 6.1 g total fat; 16 mg cholesterol; 195 mg sodium. 26.5 g carbohydrates; 2.5 g protein; Full Nutrition

Reviews (22)

Read More Reviews
27 Ratings
  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
This recipe rocks! Pam was in town and cooked it at one of her classes and it was great. I even got my husband who hates sweet potatoes to love this recipe. I will never eat sweet potatoes any other way. And it's really easy. I had some shells left over so I put them in a contained in the fridge already stuffed and just put the marshmallows on top before I popped them in the oven the next day at the same oven temp for 8 - 10 minutes. Anyone can make this. It's a keeper. Enjoy! Read More
Rating: 3 stars
This was alright the kids loved it....but I like my original way of having sweet potatoes and thats just with butter and brown suger..... Read More
Rating: 5 stars
These were SO GOOD!! I made 4 changes: add brown sugar (to taste) add 1 egg white omit the pepper and omit the milk (I still used the Buttermilk it called for). The sweetness went all the way through and they held together well. I also chose smaller sized yams so the skins wouldn't fall apart so easily. There were no leftovers from the Christmas dinner table. These will are now a new favorite! Read More
Rating: 4 stars
This recipe was a hit over thanksgiving but I added walnuts to it and it gave it some interesting texture and light flavour. its very sweet love it. Althou I will only make this once or twice a year its delicious and can seem to taste more like a dessert! Read More
Rating: 5 stars
I made a few changes. I removed the flesh and hand mashed. I was out of buttermilk so I substituted a bit of sour cream and used less milk because I didn't want it runny. I added brown sugar cinnamon and nutmeg. I scooped back into the potato while it was still very hot. Add mini french vanilla marshmallows - they were all I had on hand but added fantastic flavor! Read More
Rating: 3 stars
Flavor was good but seemed a bit watery. Next time I'll add an egg to help it bind together. Read More
Rating: 4 stars
I liked the idea of the do ahead on this recipe as I love being able to prepare side dishes the night before and leaving my oven free for the turkey. This allowed me to do it and I love sweet potatoes. I used regular milk and omitted the buttermilk and added one egg and sprinkled chopped walnuts and brown sugar on top. The blender didn't work for me. I ended up mashing the filling. Read More
Rating: 5 stars
Really loved this twist on sweet potatoes. Super delicious and a real attention getter. People that love sweet potatoes love love this recipe. Thanks! Read More
Rating: 5 stars
I made these for Thanksgiving for something different and I couldn't have been happier that I chose these. I am not a big fan of sweet potatoes but these were absolutely delicious. I loved the tang from the buttermilk and the sweetness of the marshmallows. I think these will be our new tradition for the holidays! Read More