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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

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
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons chopped pecans

Topping

  • 1/2 cup marshmallow creme

Instructions

  1. 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.
  2. 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 1/4-inch-thick shell to maintain the potato's shape. Save the sliced tops for optional buttered cinnamon toast.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://ivysrecipes.com/marshmallow-creme-baked-sweet-potatoes-recipe/