These marshmallow creme baked sweet potatoes are a fun twice-baked twist on the classic casserole. With a cinnamon-spiced sweet potato and cream cheese filling and a gooey marshmallow topping, they make it easy to enjoy cozy holiday flavors anytime.
I look forward to a big scoop of marshmallow-topped sweet potato casserole each Thanksgiving. It’s the one time of the year it feels totally acceptable to eat a sweet potato side dish that tastes more like dessert! I’d eat it year-round, but it feels a bit much to commit to making a big casserole for my family of three on a regular weeknight.
Taste of Home reader Linda Call of Falun, Kansas, has the answer for enjoying those holiday flavors any night of the week: marshmallow creme baked sweet potatoes. They’re stuffed with a cinnamon-spiced cream cheese filling and crunchy pecans, but the real magic is the marshmallow creme topping.
The creme spreads easily over each twice-baked potato, ensuring every bite gets a hit of ooey-gooey sweetness. Finish under the broiler or with a hand-held torch until golden and lightly toasted, just like the best part of a campfire marshmallow or an old-fashioned sweet potato casserole.
Ingredients for Marshmallow Creme Baked Sweet Potatoes
- Sweet potatoes: You’ll need two medium sweet potatoes, each weighing about 10 ounces. Orange-fleshed varieties work best here because they bake up soft, sweet and creamy—perfect for mashing and filling. Choose potatoes that are similar in size so they cook evenly.
- Cream cheese: Softened cream cheese adds a rich, creamy texture and a subtle tang to the twice-baked sweet potato filling. You’ll need 2 ounces, which can be easily sliced from a standard brick of cream cheese. Let it come to room temperature first for easier mixing.
- Brown sugar: Just a tablespoon enhances the potatoes’ natural sweetness without making the filling overly sugary. Dark brown sugar adds deeper caramel notes, while light brown sugar is more subtle.
- Cinnamon: A pinch of ground cinnamon adds warm, cozy spice that balances the earthy sweetness of the sweet potatoes and the sweet marshmallow topping.
- Pecans: A sprinkle of chopped pecans offers a crunchy contrast to the creamy filling and fluffy marshmallow topping.
- Marshmallow creme: This is the key ingredient for that fun dessert-like finish. Also known as marshmallow fluff, it melts into a gooey, toasty topping for a classic s’mores-like vibe.
Directions
Step 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.
Editor’s Tip: These marshmallow creme sweet potatoes are twice-baked, so keep the oven on to finish them.
Step 2: Slice and scoop out the pulp
Slice a thin piece off the top of each potato, lengthwise. Use a small spoon to scoop out the pulp, leaving about a 1/4-inch-thick shell to help each potato hold its shape.
Editor’s Tip: Don’t toss the sliced-off tops! Brush them with a little butter and cinnamon for quick sweet potato “toast” snacks.
Step 3: Make the filling
Combine the sweet potato pulp with the softened cream cheese, brown sugar and cinnamon in a mixing bowl. Mash with a fork or a potato masher until smooth.
Editor’s Tip: For an extra-fluffy filling, use a hand mixer to beat the ingredients.
Step 4: Return the potatoes to the oven
Spoon the filling back into the potato shells and top with chopped pecans. Bake for 15 to 20 minutes more, until the filling is warmed through.
Step 5: Add the marshmallow topping
Spoon the marshmallow creme over the warm potatoes. Use a kitchen torch to toast the tops until lightly browned, or switch your oven to broil and place the baking sheet about 3 inches from the heat for one to two minutes until the creme is golden. Serve immediately.
Editor’s Tip: Marshmallow can go from golden to burnt quickly, so keep a close eye on it when torching or broiling.
Recipe Variations
- Try a streusel topping: Prefer sweet potatoes with a crisp, crumbly finish? Skip the marshmallow creme and top the filled potatoes with a simple streusel topping made from butter, brown sugar and flour for a classic sweet potato casserole vibe.
- Swap the nuts: Use chopped walnuts instead of pecans, or try candied pecans for extra crunch and sweetness.
- Add citrus or vanilla: Stir in a splash of vanilla extract or a little orange zest for brighter, more aromatic flavor.
- Season the skins: Before baking, rub the sweet potatoes lightly with a neutral oil and sprinkle with a little cinnamon and salt. The oil helps the skin bake up slightly crisp and more flavorful—perfect if you like to eat the whole potato.
How to Store Marshmallow Creme Baked Sweet Potatoes
Marshmallow creme baked sweet potatoes taste best when served fresh, with the topping warm and toasty. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in a 350° oven or microwave until heated through.
Can you freeze marshmallow creme baked sweet potatoes?
You can freeze these twice-baked sweet potatoes, but the marshmallow topping doesn’t freeze well, so it’s best to add it fresh. Prepare and fill the sweet potatoes as directed, but skip the second bake and marshmallow topping. Store the sweet potatoes in a freezer-safe container and freeze for up to two months.
Thaw overnight in the refrigerator, then bake at 350° for 20 minutes or until warmed through. Add the marshmallow creme and toast it just before serving.
Can you make marshmallow creme baked sweet potatoes ahead of time?
Yes, you can partially prepare these sweet potatoes ahead to save time. Bake, scoop and fill the sweet potatoes, then place them in an airtight container and refrigerate for up to one day before the final bake.
When ready to serve, bake until heated through (they may take a few extra minutes since they’re starting cold), then add the marshmallow creme and broil or torch for that gooey golden topping.
Marshmallow Creme Baked Sweet Potato Tips
Can you use canned sweet potatoes instead of fresh?
No, fresh sweet potatoes work best for this recipe. The skins help the potatoes hold their shape after they’re scooped and baked twice, and they’re sturdy enough to serve as edible “bowls” for the filling and topping.
Canned sweet potatoes, also called candied yams, are peeled, much softer and packed in a sweet syrup. You could use them to make a quick casserole, but consider skipping the brown sugar so it isn’t overly sweet. Mash them with the other filling ingredients, spread into a small baking dish and bake until warmed through. Before serving, top with marshmallow creme and broil until lightly golden.
Can you use marshmallows instead of marshmallow creme?
Yes! You can use mini marshmallows in place of marshmallow creme to top the twice-baked sweet potatoes, although it can be a little tricky to keep them in place. Top each potato with an even layer of mini marshmallows, pressing lightly to help them stick, and broil until puffed and lightly golden.
What can you serve with marshmallow creme baked sweet potatoes?
Marshmallow creme baked sweet potatoes are a sweet, indulgent side much like the classic casserole. Naturally, they pair especially well with holiday favorites like roasted turkey breast, rotisserie chicken, baked ham or a pork tenderloin.
For a weeknight dinner, they’re just as delicious served alongside grilled chicken or meat loaf. Add a simple vegetable side, like steamed green beans or roasted asparagus, to round out the meal.
