Twice-Baked Sweet Potatoes with Browned Butter and Toasted Marshmallows

  • Recipe By
  • Published Jun 8th
  • Ready In1h 25m
  • Servings8
  • Calories308

These individual sweet potatoes are great for Thanksgiving, or any time of year. I browned the butter to add a nutty flavor, plus added some cayenne pepper for a kick.

Twice-Baked Sweet Potatoes with Browned Butter and Toasted Marshmallows Ingredients

The following are the ingredients needed to make delicious Twice-Baked Sweet Potatoes with Browned Butter and Toasted Marshmallows for 8 servings:

  • 1 tablespoon olive oil
  • 4 sweet potatoes
  • sea salt to taste
  • 1/4 cup unsalted butter
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 teaspoon salt
  • 1 pinch cayenne pepper, or more to taste
  • ground black pepper to taste
  • 1 cup mini marshmallows

Twice-Baked Sweet Potatoes with Browned Butter and Toasted Marshmallows Cooking Instructions

  • Prep10m
  • Cook1h 5m
  • Ready In1h 25m

To cook Twice-Baked Sweet Potatoes with Browned Butter and Toasted Marshmallows, you need about 10 minutes of preparation time. The time needed to cook this Twice-Baked Sweet Potatoes with Browned Butter and Toasted Marshmallows is about 1 hour 5 minutes , and you can serve your Twice-Baked Sweet Potatoes with Browned Butter and Toasted Marshmallows within 1 hour 25 minutes . The following are the steps to cook Twice-Baked Sweet Potatoes with Browned Butter and Toasted Marshmallows easily:

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Rub olive oil onto the outside of each sweet potato and sprinkle sea salt over each. Arrange sweet potatoes on the prepared baking sheet.
  3. 3 Bake in the preheated oven until a sharp knife easily pierces the potato, 50 to 60 minutes. Cool sweet potatoes until easily handled, 10 to 15 minutes.
  4. 4 Melt butter in a saucepan over medium heat until solids begin to brown and smell nutty, 5 to 8 minutes.
  5. 5 Slice potatoes in half lengthwise and scoop insides into a large bowl. Add browned butter, cream cheese, 1/2 teaspoon salt, cayenne pepper, and black pepper and mash using a potato masher until smooth. Spoon mixture back into the sweet potato skins and top each with 1/4 cup marshmallows. Place sweet potatoes back onto the baking sheet.
  6. 6 Bake in the oven until warmed through and marshmallows are toasted, about 10 minutes.

Nutrition Facts

Per Serving: 308 calories; 17.3 grams of fat; 34.5 grams of carbohydrates; 4.4 grams of protein; 46 milligrams of cholesterol; 355 milligrams of sodium.

  1. Mar 26th 2016

    Really good, making it for the 3rd time this weekend. Put it back in the shells the first time. Just added the ingredients to a casserole the second time and skipped adding it back in the ...

  2. Mar 7th 2016

    I don't know how to rate this fairly. On taste alone, it's a five star recipe. These were so, so freaking good. But such a pain to make! Sweet potato skins just don't want to stay together o ...

  3. Dec 25th 2015

    I read several reviews. I used half the cream cheese called for which was plenty. When I baked the potatoes in the oven they got so soft that once I combined everything it was like sweet p ...

  4. Nov 27th 2015

    Made this for thanksgiving, everyone loved it ! I didn't make individual potatoes with the skins, I just dumped the mashed sweet potatoes in my corningware and sprinkles marshmallows on top ...

  5. Nov 26th 2015

    I made a modified version of this dish for thanksgiving and it was a big hit! I decided to make it sweet instead of savory. I used 3 tsp of sweet salted butter, about 1/3 cup of brown sugar ...

  6. Nov 25th 2015

    Very very sweet, had to add more potato to balance out the cream cheese.

  7. Nov 24th 2015

    Great method. I used the browned butter, it was great. I also used cinnamon, nutmeg, white sugar, and brown sugar.Didn't use cream cheese, cayenne, or black pepper.

  8. Nov 16th 2015

    These potatoes are amazing! I never thought of putting cream cheese in sweet potatoes and was stunned at how well it turned out. I know I ate mine and part of my fh's ! I can't wait to take ...

  9. Oct 27th 2015

    Very, very good. The brown butter flavor compliments the sweet potato and adds richness to the dish. Not too sweet. I'd make or eat these in a heartbeat. Such a good idea for Friendsgiving o ...