If you have a soft spot for cozy, comforting sweets that combine creamy, warm, and lightly toasted flavors, you have to try the Stuffed Sweet Potatoes with Marshmallows and Cinnamon Recipe. This delightful dish transforms humble sweet potatoes into a luscious treat that’s perfect for holiday dinners or any time you crave a sweet, indulgent twist. The natural sweetness of the potatoes paired with cinnamon-spiced brown sugar, melting butter, crunchy pecans, and those gooey golden mini marshmallows creates a perfect balance you won’t soon forget.
Ingredients You’ll Need
These ingredients are wonderfully simple and easy to find, yet each one plays a starring role in making this recipe shine. From the soft sweetness of the potatoes to the crisp toasted marshmallows on top, every component brings flavor, texture, or warmth to this dish.
- 4 large sweet potatoes: Choose firm and evenly sized potatoes for even baking and perfect creaminess inside.
- 4-6 slices of butter: Adds richness and helps melt the sugar mixture into the sweet potatoes.
- 1/2 cup of brown sugar: Provides deep, caramel notes that complement the natural sweetness perfectly.
- 4 teaspoons of cinnamon: Warm and fragrant, cinnamon adds that classic cozy flavor this dish is loved for.
- 2 cups of mini marshmallows: The star topping that turns golden brown under the broiler for an irresistible gooey finish.
- 1/3 cup of pecans (optional): Adds delightful crunch and a nutty contrast that elevates the texture.
How to Make Stuffed Sweet Potatoes with Marshmallows and Cinnamon Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). This temperature ensures your sweet potatoes cook evenly and absorb all the sweet, buttery goodness that follows.
Step 2: Prepare the Brown Sugar Mixture
In a small bowl, combine the brown sugar, cinnamon, and pecans if you’re using them. Mixing these ahead of time lets all the warm spices mingle, which makes every bite bursting with flavor.
Step 3: Prepare the Sweet Potatoes
Wash each sweet potato thoroughly and prick the skins a few times with a fork. This simple step allows steam to escape while baking, preventing any bursting and helping the insides cook perfectly fluffy.
Step 4: Bake the Sweet Potatoes
Place the sweet potatoes directly on a baking sheet and bake for about one hour. You’ll know they are ready when you can easily pierce them with a fork. Larger potatoes may take a bit longer, so be patient for creamy, delicious flesh inside.
Step 5: Slice and Add Butter and Sugar Mixture
Once baked, carefully slice each sweet potato open lengthwise and add a slice of butter right into the center. Then spoon about a tablespoon of the brown sugar and cinnamon mixture over the butter so it starts to melt into the flesh.
Step 6: Top with Marshmallows
Generously scatter mini marshmallows over the stuffed sweet potatoes. They’ll provide that irresistibly sweet and gooey layer that makes this dish so special.
Step 7: Broil the Sweet Potatoes
Set your oven to broil and return the sweet potatoes under the heat for a few minutes until the marshmallows turn golden brown and slightly crispy on top. Watch closely — marshmallows can go from perfect to burnt in seconds!
Step 8: Serve and Enjoy
Remove from the oven and serve immediately while everything is warm, gooey, and utterly inviting. Prepare for smiles all around as everyone enjoys this sweet comfort food sensation.
How to Serve Stuffed Sweet Potatoes with Marshmallows and Cinnamon Recipe
Garnishes
Sprinkling a light dusting of ground cinnamon or a few extra chopped pecans on top can add delightful hints of texture and aroma. A drizzle of maple syrup or a pinch of sea salt can further elevate the flavors if you want to experiment.
Side Dishes
Pair this dish with savory options like roasted turkey or maple-glazed ham to balance the sweetness. A crisp green salad with a tangy vinaigrette is also a refreshing contrast for a holiday-style meal.
Creative Ways to Present
For a festive touch, serve your Stuffed Sweet Potatoes with Marshmallows and Cinnamon Recipe in individual ramekins or on rustic wooden boards. You could also arrange mini versions as bite-sized appetizers for a crowd-pleasing sweet treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator. The sweet potatoes will keep well for up to 3 days, although the marshmallow topping may soften over time.
Freezing
You can freeze stuffed sweet potatoes if needed by wrapping them tightly in foil and placing them in a freezer-safe bag. To maintain the best texture, consume within 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. If you want to refresh the marshmallow topping’s toasted texture, pop them under the broiler for a minute or two—just watch carefully.
FAQs
Can I use regular marshmallows instead of mini ones?
Absolutely! Regular marshmallows work just fine—just cut them into smaller pieces for even melting and browning on top of your sweet potatoes.
Is this dish suitable for a vegan diet?
To make a vegan version, substitute the butter with a plant-based alternative and ensure your marshmallows are vegan-friendly. The rest of the ingredients are naturally vegan.
How do I know when the sweet potatoes are fully cooked?
They are done when a fork or skewer easily pierces through to the center without resistance. Cooking time can vary based on potato size, so use this as your best guide.
Can I prepare this recipe in advance?
You can bake the sweet potatoes ahead of time and store them. Assemble the toppings and broil just before serving for the best fresh appearance and texture.
What else can I add to the brown sugar mixture?
Feel free to mix in chopped dried fruit like cranberries or raisins for added texture and bursts of sweetness, or a pinch of nutmeg to deepen the spice profile.
Final Thoughts
There is something undeniably heartwarming about the Stuffed Sweet Potatoes with Marshmallows and Cinnamon Recipe. It brings together nostalgic tastes and comforting textures that make any meal feel special. Whether you’re serving it for a holiday feast or a sweet treat on a chilly evening, this recipe is sure to become a cherished favorite. Go ahead and try it soon — your taste buds will thank you!
Print
Stuffed Sweet Potatoes with Marshmallows and Cinnamon Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully sweet and warm, these Stuffed Sweet Potatoes are baked to perfection and topped with a luscious mixture of butter, brown sugar, cinnamon, pecans, and gooey toasted mini marshmallows. Perfect as a comforting side dish or a cozy dessert, this recipe brings out the best flavors of sweet potatoes with a rich, sweet twist.
Ingredients
Sweet Potatoes
- 4 large sweet potatoes
Brown Sugar Mixture
- 1/2 cup brown sugar
- 4 teaspoons cinnamon
- 1/3 cup pecans (optional)
Toppings
- 4–6 slices butter
- 2 cups mini marshmallows
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
- Prepare the Brown Sugar Mixture: In a bowl, combine the brown sugar, cinnamon, and pecans if using. Mix well and set aside for later.
- Prepare the Sweet Potatoes: Wash the sweet potatoes thoroughly and prick the skins multiple times with a fork to allow steam to escape during baking.
- Bake the Sweet Potatoes: Place the sweet potatoes on a baking sheet and bake in the preheated oven for about 1 hour or until tender and easily pierced with a fork. Cooking time can vary based on the size of the sweet potatoes.
- Slice and Add Butter and Sugar Mixture: Remove the baked sweet potatoes from the oven and carefully slice them down the center. Place a slice of butter inside each potato and sprinkle about a tablespoon of the brown sugar and cinnamon mixture over the butter.
- Top with Marshmallows: Evenly spread mini marshmallows over the top of each stuffed sweet potato.
- Broil the Sweet Potatoes: Turn on the broiler setting of your oven. Place the sweet potatoes back in and broil until the marshmallows are golden brown and toasted on top. Watch carefully as marshmallows can brown quickly and may burn if unattended.
- Serve and Enjoy: Once the marshmallows are perfectly toasted, remove the sweet potatoes from the oven and serve immediately while warm.
Notes
- Be cautious when broiling as marshmallows can burn quickly; keep a close eye on them.
- Pecans add a nice crunch, but they are optional and can be omitted for nut allergies.
- You can adjust the amount of cinnamon and brown sugar to taste if you prefer less sweetness or spice.
- To speed up baking time, consider microwaving the sweet potatoes for 5-7 minutes before transferring to the oven.
