As the crisp autumn air settles in, there’s nothing quite like the golden glow of a cozy kitchen filled with delightful aromas. I found myself craving a special side dish that would elevate my holiday table and warm my heart, and that’s when I discovered the magic of twice-baked candied sweet potatoes. Imagine sweet potatoes, perfectly roasted and brimming with natural sweetness, reimagined with a generous swirl of brown sugar, a sprinkle of warm spices like cinnamon and nutmeg, and topped with gooey marshmallows that caramelize to perfection. Each half serves as a delightful little bowl, making them not only a treat for the taste buds but also a feast for the eyes. This tasty twist is not just easy to prepare, but it’s also the perfect centerpiece for Thanksgiving gatherings or potlucks, impressing family and friends without fuss. Join me in creating this warm and inviting side dish that’s bound to become a cherished holiday tradition!
Why You’ll Love These Twice Baked Candied Sweet Potatoes
Delightfully hearty and comforting, these sweet potatoes bring warmth to any meal, especially during the holidays.
- Ease of Preparation: This recipe requires minimal steps, making it perfect for busy home cooks.
- Irresistible Flavor: The blend of brown sugar, cinnamon, and nutmeg creates a sweet, aromatic experience.
- Versatile Topping: Marshmallows give a nostalgic touch, but feel free to customize with pecans or a streusel for a unique twist.
- Beautiful Presentation: Each half potato looks stunning on a festive table, sure to impress guests at every gathering.
- Make-Ahead Friendly: Prepare in advance and simply pop it back in the oven, saving time on the big day.
Elevate your holiday side dish game with these delightful twice-baked candied sweet potatoes!
Twice Baked Candied Sweet Potatoes Ingredients
• Discover the essential elements for making delightful twice baked candied sweet potatoes!
For the Sweet Potatoes
- Sweet Potatoes – The star of the dish, providing natural sweetness; choose large sweet potatoes for best results.
- Olive Oil – Optional but recommended for a crispy skin; you can leave it out for a lighter version.
For the Filling
- Light Brown Sugar – Adds a depth of sweetness; can be replaced with brown sugar or maple syrup to suit your taste.
- Salted Butter – Brings richness; feel free to use unsalted butter if preferred, just adjust the salt.
- Sweetened Condensed Milk – Adds creaminess and extra sweetness; evaporated milk is a lighter alternative.
- Ground Cinnamon – Essential for that warm, comforting flavor; pumpkin pie spice can add a fun twist.
- Ground Nutmeg – Enhances sweetness and flavor; allspice can be substituted in a pinch.
- Ground Ginger – Adds a subtle spicy kick; consider using fresh grated ginger for a bolder flavor.
For the Topping
- Mini Marshmallows – Create a gooey, caramelized finish; swap for toasted pecans or coconut flakes for a different texture.
How to Make Twice-Baked Candied Sweet Potatoes
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Preheat the oven to 375°F. Start by coating your scrubbed sweet potatoes in olive oil and piercing them with a fork to allow steam to escape while baking.
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Bake the sweet potatoes for 1 hour and 10 minutes, or until they are tender when pierced with a fork. Let them cool for about 10 minutes before handling.
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Cut each sweet potato in half lengthwise and carefully scoop out the flesh while leaving about a ¼ to ½ inch shell to maintain structure.
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Mix the sweet potato pulp in a large bowl with brown sugar, butter, sweetened condensed milk, cinnamon, nutmeg, and ginger. Blend until the mixture is smooth and creamy.
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Spoon the filling back into the sweet potato skins, filling them slightly above the edges for an inviting look.
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Return the stuffed sweet potatoes to the oven and heat for 10-15 minutes until warmed through.
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Top each half generously with mini marshmallows, then broil for 1-2 minutes, watching closely until they melt and turn golden brown.
Optional: Drizzle with maple syrup for extra sweetness before serving.
Exact quantities are listed in the recipe card below.
Twice Baked Candied Sweet Potatoes Variations
Feel free to explore these delightful twists and turns to make your twice-baked candied sweet potatoes even more exciting!
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Nutty Crunch: Add chopped pecans or walnuts to the sweet potato filling for a satisfying crunch and rich flavor. A nutty surprise brings extra depth to each bite.
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Streusel Topping: Swap the marshmallows for a crunchy streusel made from flour, oats, and brown sugar for a delightful texture change. This topping adds a wonderful crumbly layer that contrasts beautifully with the creamy sweet potato.
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Maple Infusion: Replace light brown sugar with pure maple syrup for a unique flavor profile that sings with warm autumn notes. The maple syrup pairs beautifully with the natural sweetness of the sweet potatoes, creating a mouthwatering blend.
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Spice it Up: Give your dish a punch by adding a pinch of cayenne pepper or chili powder to the filling for a unique kick. The subtle heat will awaken your taste buds and add an unexpected twist.
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Fruit Fusion: Fold in some chopped apples or pears into the filling for a delicious fruitiness. The sweetness of the fruit balances perfectly with the creamy, spiced mixture.
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Coconut Bliss: Replace mini marshmallows on top with toasted coconut flakes for a tropical dream. The coconut adds a wonderful aroma and a slight chew, making it a unique option for your holiday table.
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Sweet Potato-Yam Blend: Use a mix of sweet potatoes and true yams for a more complex flavor and varied texture. This combination gives your dish a rich, colorful appeal while embracing different sweet notes.
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Vanilla Dream: Enhance the flavor of your filling with a splash of vanilla extract for a warm, inviting sweetness. The vanilla beautifully complements the spices, making every bite feel like a warm hug.
Explore these variations and find your favorite twist to make this recipe your own!
Expert Tips for Twice-Baked Candied Sweet Potatoes
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Choose Wisely: Select large, firm sweet potatoes for the best texture and sweetness. Avoid true yams, as they differ significantly in flavor and texture.
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Crucial Cooling: Allow the baked sweet potatoes to cool slightly before handling, as this makes scooping out the flesh much easier and prevents burns.
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Avoid Overmixing: When blending your filling, mix just until smooth to maintain a delightful creamy texture. Overmixing can lead to a gummy consistency.
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Watch the Marshmallows: Keep a close eye on the marshmallows while broiling, as they can go from perfect to burnt in mere seconds.
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Make Ahead: To save time on your holiday, prepare your sweet potatoes up to the second bake. Store them in the fridge, then reheat, adjusting bake time as needed.
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Experiment with Toppings: Don’t hesitate to mix things up! Try adding toasted pecans or swapping the marshmallows for a crunchy streusel to add extra flavor and texture to your twice-baked candied sweet potatoes.
Make Ahead Options
These Twice-Baked Candied Sweet Potatoes are perfect for meal prep, allowing you to save precious time during busy holiday gatherings! You can fully prepare the sweet potatoes up to 24 hours in advance, stopping before the final bake. Simply follow the recipe up to the point of filling the skins and then cover them tightly with plastic wrap or store in a sealed container in the refrigerator. When you’re ready to serve, just pop them in the oven and reheat for 10-15 minutes before topping with marshmallows and broiling for that irresistible finish. This method ensures they stay just as delicious and maintains their beautiful presentation for your festive table!
What to Serve with Twice-Baked Candied Sweet Potatoes?
Creating a magical holiday feast means pairing delicious flavors that will keep your loved ones coming back for more.
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Herb-Roasted Turkey: A savory turkey complements the sweet notes, creating a beautiful balance on your plate.
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Honey Glazed Ham: The sweet and smoky flavor of ham pairs perfectly with the candied sweetness of the potatoes, making it a match made in holiday heaven.
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Garlic Green Beans: Fresh, crisp green beans add a delightful crunch and freshness, enhancing the overall texture of your meal.
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Cranberry Sauce: The tartness of cranberry sauce contrasts beautifully with the sweetness of the sweet potatoes, brightening up your plate.
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Creamy Macaroni and Cheese: Indulge in creamy, cheesy goodness that provides a rich contrast, making each bite even more satisfying.
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Cornbread Muffins: Fluffy and slightly sweetened, cornbread muffins are a delightful addition, soaking in the flavors from the sweet potatoes.
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Spicy Apple Cider: This warm beverage brings a hint of spice and coziness, perfect for sipping alongside your delicious holiday spread.
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Pumpkin Pie: The classic holiday dessert will finish off your meal with seasonal flavors that harmonize beautifully with sweet potatoes.
How to Store and Freeze Twice-Baked Candied Sweet Potatoes
- Room Temperature: Once baked, allow the sweet potatoes to cool completely before storing; they can stay out for up to 2 hours before needing refrigeration.
- Fridge: Store any leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness and flavor.
- Freezer: For longer storage, freeze the twice-baked sweet potatoes after the first bake. Wrap them in foil or place them in a freezer-safe container for up to 3 months.
- Reheating: To reheat, thaw overnight in the fridge, then bake in the oven at 350°F for about 20 minutes or until heated through, ensuring they retain their creamy texture.
Twice-Baked Candied Sweet Potatoes Recipe FAQs
What kind of sweet potatoes should I use for this recipe?
Absolutely! It’s best to choose large, firm sweet potatoes for this dish, as they provide the perfect blend of sweetness and texture. Make sure to distinguish between sweet potatoes and true yams, as they have different flavors. The sweet potato is the star of the show, bringing natural sweetness that’s essential for the flavor profile.
How should I store leftover twice-baked candied sweet potatoes?
Very simply! Once cooled, store any leftovers in an airtight container in the refrigerator for up to 5 days. Just make sure they are properly sealed to keep them fresh and prevent them from drying out. You can easily reheat them in the oven when you’re ready for another helping!
Can I freeze twice-baked candied sweet potatoes?
Absolutely! If you’d like to save your delightful dish for later, you can freeze your twice-baked sweet potatoes after the first bake. Just wrap them tightly in aluminum foil or place them in a freezer-safe container. They will keep well in the freezer for up to 3 months. When you’re ready to enjoy them again, thaw overnight in the refrigerator and then reheat in a 350°F oven for about 20 minutes.
What should I do if my filling is too runny?
If you find that your sweet potato filling is too runny, don’t worry! Simply add a little more mashed sweet potato or a spoonful of flour to thicken it up. Mix well until you achieve the desired creamy texture. You can also balance the flavors by adding a small pinch of salt or more spices. Taste as you go for the best results!
Can I make this recipe vegan-friendly?
Of course! To make your twice-baked candied sweet potatoes vegan-friendly, use coconut oil instead of butter and substitute the sweetened condensed milk with coconut cream or a plant-based milk of your choice. Adjust the sweetness with maple syrup or agave for a deliciously vegan twist that everyone can enjoy!
Twice Baked Candied Sweet Potatoes You’ll Crave This Holiday
Ingredients
Equipment
Method
- Preheat the oven to 375°F. Coat scrubbed sweet potatoes in olive oil and pierce with a fork.
- Bake the sweet potatoes for 70 minutes, until tender. Let cool for 10 minutes.
- Cut each sweet potato in half lengthwise and scoop out the flesh, leaving a 1/4 to 1/2 inch shell.
- Mix sweet potato pulp with brown sugar, butter, sweetened condensed milk, cinnamon, nutmeg, and ginger until smooth.
- Spoon the filling into the sweet potato skins, mounding slightly above the edges.
- Return to the oven and heat for 10-15 minutes until warmed through.
- Top with mini marshmallows and broil for 1-2 minutes until golden brown.