If you're craving a sweet, comforting treat that feels both festive and cozy, you have to try this Marshmallow Creme Baked Sweet Potatoes Recipe. This delightful dish transforms humble sweet potatoes into a luscious dessert or side dish, combining the natural sweetness of tender baked potatoes with a creamy filling and a toasted marshmallow topping that melts beautifully. It’s like a warm hug on a plate and perfect for holiday feasts or anytime you want to indulge in a little sweet magic. Once you make this recipe, it will surely become a favorite you’ll return to often.

Ingredients You'll Need

The image shows three orange sweet potato halves with soft, smooth texture placed on a blue cutting board on a white marbled surface. One sweet potato half is being scooped by a spoon inside a white bowl filled with mashed, creamy orange sweet potato mixed with some crumbly ingredients sprinkled on top. A clean knife with a white handle lies on the cutting board next to the potato halves. A woman's hand is holding the spoon inside the bowl, mixing the sweet potato mixture. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Marshmallow Creme Baked Sweet Potatoes Recipe lies in its simplicity and the perfect balance of ingredients. Each one enhances texture, flavor, and color, making the final dish irresistible.

2 medium sweet potatoes: Choose potatoes about 10 ounces each for perfect size and sweetness.

2 ounces cream cheese, softened: Adds a rich, creamy texture that blends beautifully with the sweet potato pulp.
1 tablespoon brown sugar: Deepens the sweetness and adds a warming caramel note.
¼ teaspoon ground cinnamon: Brings aromatic warmth and a hint of spice that complements the sweet flavors.

2 tablespoons chopped pecans: Provides a satisfying crunch and nutty contrast to the soft filling.
½ cup marshmallow creme: The crowning glory that adds sweetness, fluffiness, and a golden-brown finish.

How to Make Marshmallow Creme Baked Sweet Potatoes Recipe

Step 1: Bake the Sweet Potatoes

Start by preheating your oven to 375°F. Scrub your sweet potatoes well and pierce them several times with a fork to let steam escape. Place them on a foil-lined baking sheet and bake for 45 to 60 minutes until fork-tender. Once done, let them cool just enough to handle safely. This first bake softens the potatoes perfectly to scoop out the filling later. Keep the oven on because the potatoes will get a second round of baking in a bit.

Step 2: Slice and Scoop Out the Pulp

Carefully slice a thin piece off the top of each sweet potato lengthwise. Using a small spoon, scoop out the soft pulp, leaving about a quarter-inch shell intact to keep the shape. Don’t throw away the tops—you can brush them with butter and cinnamon to make quick, sweet potato "toast" snacks while you finish cooking. This step is all about prepping your potato shells to hold a creamy filling.

Step 3: Make the Filling

In a mixing bowl, blend the sweet potato pulp with the softened cream cheese, brown sugar, and cinnamon. Use a fork or potato masher and stir until the mixture becomes smooth and creamy. For an ultra-fluffy filling, grab a hand mixer and whip it up quickly. This sweet and spiced filling is the heart of the Marshmallow Creme Baked Sweet Potatoes Recipe and will delight your taste buds.

Step 4: Return the Potatoes to the Oven

Spoon the sweet potato cream cheese mixture back into the potato shells evenly. Sprinkle the chopped pecans on top to add a lovely crunch and nutty flavor. Place the filled potatoes back on the baking sheet and bake for an additional 15 to 20 minutes until warmed through and fragrant.

Step 5: Add the Marshmallow Topping

Finally, dollop the marshmallow creme generously over each warm sweet potato. To get that signature lightly browned top, use a kitchen torch for precise control or switch your oven to broil and slide the baking sheet about 3 inches from the heating element for 1-2 minutes. Watch closely during this part, as marshmallow creme can quickly turn from golden to burnt. Serve immediately to enjoy the gooey, fluffy, and toasty goodness at its best.

How to Serve Marshmallow Creme Baked Sweet Potatoes Recipe

A baked sweet potato is shown, with its skin forming the bottom layer, filled with bright orange mashed sweet potato. On top, there is a thick layer of melted white marshmallow that is toasted golden brown with darker spots. Pieces of chopped nuts, likely pecans, are scattered between the mashed sweet potato and marshmallow layers. The sweet potato rests on a white marbled surface next to a metal spatula with a wooden handle. In the background, part of another baked sweet potato with similar toppings is visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your dish look as amazing as it tastes, consider sprinkling a little extra chopped pecans or a pinch of cinnamon on top before serving. A small drizzle of melted butter or a few small marshmallows toasted alongside can add extra charm. These garnishes add texture and bursts of flavor that elevate the dish instantly.

Side Dishes

This dish pairs wonderfully with savory mains like roasted turkey, ham, or grilled chicken. Its sweet profile complements rich, savory flavors while adding contrast to hearty starches. You might also serve it alongside fresh green beans or a crisp salad to balance the meal with some freshness.

Creative Ways to Present

If you want to impress guests, try serving the mashed sweet potato filling in petite ramekins topped with marshmallow creme and toasted pecans, giving an elegant twist to this favorite recipe. Or line up the stuffed potatoes on a wooden board for a rustic family-style presentation. The Marshmallow Creme Baked Sweet Potatoes Recipe is as flexible as it is delicious!

Make Ahead and Storage

Storing Leftovers

You can store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely overnight, making for an even more harmonious taste if you enjoy them the next day.

Freezing

If you want to freeze this dish, it’s best to freeze the sweet potato filling separately before baking. Place the filling in freezer-safe containers and thaw completely before stuffing and baking fresh. Marshmallow topping can be added fresh after reheating for best results.

Reheating

To reheat, warm the stuffed potatoes in a 350°F oven until heated through, about 15-20 minutes. Add fresh marshmallow creme and toast as you did originally to bring that delightful contrast of warm and gooey textures back to life.

FAQs

Can I use regular marshmallows instead of marshmallow creme?

You can, but marshmallow creme melts more smoothly and gives a creamier texture. If you prefer, mini marshmallows can be sprinkled on top and toasted, but keep an eye on them to avoid burning.

Are these potatoes gluten-free?

Yes! This Marshmallow Creme Baked Sweet Potatoes Recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.

Can I make this recipe vegan or dairy-free?

To adapt this recipe, replace cream cheese with a plant-based alternative and make sure your marshmallow creme is vegan-friendly, as some brands contain gelatin. Brown sugar and other ingredients are naturally vegan.

How do I store leftover marshmallow creme-topped potatoes?

Leftovers with the marshmallow topping are best eaten the same day. If storing, cover and refrigerate without the marshmallow topping, then add it fresh when reheating to maintain texture.

Can I add other nuts or toppings?

Absolutely! Pecans add a lovely flavor and crunch, but walnuts, almonds, or even toasted coconut can be fantastic alternatives to customize your dish.

Final Thoughts

There is just something so heartwarming about a good Marshmallow Creme Baked Sweet Potatoes Recipe, and this one checks every box. From the tender baked potatoes to the creamy, cinnamon-spiced filling and the luscious toasted marshmallow creme on top, every bite is pure magic. Whether you’re making this for a holiday gathering or a cozy weeknight treat, it’s guaranteed to bring smiles around the table. Give it a try and prepare to fall in love with this sweet comfort food all over again!

Marshmallow Creme Baked Sweet Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 60 reviews

Author: Ivy
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 2 servings
Category: Side Dish
Method: Baking
Cuisine: American

Print Recipe

Description

Delicious twice-baked sweet potatoes topped with a creamy marshmallow creme, cream cheese filling, and crunchy pecans, perfect for a cozy dessert or a sweet side dish.

Ingredients

Sweet Potatoes

2 medium sweet potatoes (about 10 ounces each)

Filling

2 ounces cream cheese, softened
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
2 tablespoons chopped pecans

Topping

½ cup marshmallow creme

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Instructions

Bake the sweet potatoes: Preheat the oven to 375°F. Scrub the sweet potatoes and pierce them several times with a fork. Place them on a foil-lined baking sheet and bake for 45 to 60 minutes or until tender. Let the potatoes cool slightly before handling. Keep the oven on for the next step.

Slice and scoop out the pulp: Slice a thin piece off the top of each potato, lengthwise. Use a small spoon to carefully scoop out the pulp, leaving about a ¼-inch-thick shell to maintain the potato's shape. Save the sliced tops for optional buttered cinnamon toast.
Make the filling: In a mixing bowl, combine the sweet potato pulp with softened cream cheese, brown sugar, and cinnamon. Mash thoroughly with a fork or potato masher until smooth. For an extra fluffy texture, use a hand mixer to beat the filling.
Return the potatoes to the oven: Spoon the filling back into the potato shells and sprinkle chopped pecans on top. Bake for 15 to 20 minutes more, until the filling is warmed through.

Add the marshmallow topping: Spoon the marshmallow creme over the warm potatoes. Use a kitchen torch to toast the tops lightly until golden brown, or place the baking sheet about 3 inches below the oven broiler for 1 to 2 minutes. Watch carefully to avoid burning. Serve immediately.

Notes

Keep an eye on the marshmallow topping when torching or broiling, as it can burn quickly.
Don’t discard the sliced-off tops of the sweet potatoes; they make excellent butter and cinnamon toast snacks.

For a fluffier filling texture, beat the mashed mixture with a hand mixer.
This recipe is ideal for a warm dessert or a sweet side dish during holiday meals.

Marshmallow Creme Baked Sweet Potatoes Recipe

Ingredients You'll Need