Twice Baked Sweet Potatoes With Mini Marshmallows

Total Time
1hr 30mins
Prep 1 hr 20 mins
Cook 10 mins

I found this in an article by columnist Pam Anderson in USA Weekend (Nov. 14-16, 2003). I made it for Thanksgiving dinner at my mother's house. Since I have have a fairly large family, I decided to double the recipe. Everyone loved it! I will definitely be making this again. It's not complicated and makes a wonderful alternative to ordinary baked potatoes or mashed potatoes. And it has the rare quality of being better the next day! So now you've got something with a bit of zip to go with all of that left-over turkey! Per Serving: 159 calories, 5g protein, 14g carbohydrates, 9g fat (4g saturated), 2g fiber, 268mg sodium (these were written at the bottom of the recipe).

Ingredients Nutrition


  1. Adjust oven rack to low position and heat oven to 400°F.
  2. Place potatoes on a baking sheet lined with parchment paper or foil.
  3. Bake until fork tender, about 45 to 60 minutes.
  4. Let cool slightly.
  5. 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 1/4-inch border of flesh to support the potato skin.
  6. Puree scooped-out flesh, along with salt and pepper, until smooth.
  7. With machine motor running, gradually add both milks through feeder tube.
  8. Stop machine, add butter, then process until potatoes are silky smooth.
  9. (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.
  10. Just before baking, press marshmallows into potatoes.
  11. Bake at 400°F until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.


Most Helpful

These came out awesome and I followed the recipe exactly!

jenniegirl November 26, 2009

Wow. These were really good! I followed the recipe exactly and they came out great. They taste like they would be very bad for you, but they're really not. Glad I made enough for leftovers!

St. Louie Suzie December 30, 2008

I have made these before from the same recipe from USA weekly. They have become a staple of my Thanksgiving table.

nycgirl77 November 21, 2007

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