Twice-Baked Sweet Potatoes with Marshmallows

These Twice-Baked Sweet Potatoes with Marshmallows are sure to become a favorite cold-weather recipe. Antioxidant-rich sweet potatoes get a flavor boost from warm cinnamon, spicy ginger, crunchy pecans and sweet maple syrup. The butter takes on a nutty flavor as it browns, complementing the marshmallows, which become toasty on the outside and ooey-gooey in the middle. Keep reading for our expert tips, including why you should allow the sweet potatoes to cool down after their first baking.

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Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• After baking the potatoes, refrigerate them until they firm up. This will make it easier to scoop and handle them.
• If you prefer, instead of baking you can microwave the sweet potatoes on High for about 10 minutes, remembering to pierce them with a fork first and to flip them every 3 minutes.
• To check if the potatoes are done, you can use a cake tester or toothpick instead of a paring knife—if it slides in easily, the potatoes are ready.
• When toasting pecans in butter, keep a close eye on them as they can burn easily. Aim to cook them until the butter just starts to brown, as it will continue to cook when removed from the heat.

Nutrition Notes

• Sweet potatoes are rich in vitamins A and C and the mineral potassium. If you’re looking for a tasty veggie with heart-health benefits, sweet potatoes have you covered. This is thanks to their fiber and antioxidants. The fiber in sweet potatoes will also feed your beneficial gut bacteria.
• Like all nuts, pecans are a great source of vitamins, minerals, antioxidants, healthy fat, fiber and plant protein. Regularly consuming nuts, including pecans, brings many health benefits, including reduced cholesterol levels and weight management.