When the leaves begin to turn and the air carries a crisp chill, my mind drifts to warm, comforting dishes that feel like a hug on a plate. This year, I rediscovered an old favorite that promises not only to steal the show at your holiday table but is also surprisingly easy to make—Twice-Baked Candied Sweet Potatoes. Imagine sweet potatoes roasted to perfection, their natural flavors elevated by rich brown sugar and fragrant spices like cinnamon and nutmeg. Each half is a little bowl of heaven, packed with a creamy filling that’s just waiting to be topped with toasted mini marshmallows, making each bite a delightful blend of textures and flavors.
This recipe is perfect for those who want to elevate their holiday meals from ordinary to extraordinary, while still keeping things approachable and delicious. Whether you’re entertaining guests or looking for a standout side to accompany your gathering feast, these Twice-Baked Candied Sweet Potatoes are a surefire crowd-pleaser. Let’s dive into this heartwarming recipe that celebrates the sweetness of the season!
Why are Twice Baked Candied Sweet Potatoes a must-try?
Irresistible Flavor: The combination of sweet potatoes with rich brown sugar and spices creates an unforgettable taste that will have everyone reaching for seconds.
Unique Presentation: Each half sweet potato serves as a charming edible bowl, elevating your holiday table decor and serving experience.
Effortless Preparation: With just a few simple steps, you’ll prepare a dish that looks and tastes gourmet—perfect for both novice and experienced cooks.
Crowd-pleasing Appeal: Whether it’s a festive gathering or a cozy family dinner, these twice-baked delights will impress guests of all ages!
Make-Ahead Friendly: Prepare them in advance and simply pop them in the oven when it’s time to eat, saving you crucial time during busy mealtimes.
Twice Baked Candied Sweet Potatoes Ingredients
For the Sweet Potatoes
• Sweet Potatoes – Use large, scrubbed, and dried sweet potatoes for the best flavor and texture.
• Olive Oil – Optional; it helps crisp the skin slightly for added texture.
For the Filling
• Light Brown Sugar – Pack it well to enhance its sweetness and depth of flavor.
• Salted Butter – Adds creaminess and richness to the filling.
• Sweetened Condensed Milk – This enhances the sweetness and provides a luscious creaminess.
• Ground Cinnamon – Essential for that warm, inviting spice flavor that complements the sweetness.
• Ground Nutmeg – Adds depth and a slightly sweet, nutty flavor to the mix.
• Ground Ginger – Infuses a zesty, warm note into the filling for a kick of flavor.
For the Topping
• Mini Marshmallows – These create a deliciously gooey topping that caramelizes beautifully when baked.
These Twice Baked Candied Sweet Potatoes will undoubtedly leave a warm impression on every guest’s heart!
How to Make Twice Baked Candied Sweet Potatoes
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Preheat the oven to 375°F. Allow your oven to reach the perfect temperature for baking, ensuring that your sweet potatoes cook evenly and become wonderfully tender.
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Prepare the sweet potatoes by coating them in olive oil for a slightly crisp skin. Pierce each potato several times with a fork to let steam escape, and place them on a parchment-lined baking sheet for easy cleanup.
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Bake for 1 hour and 10 minutes until the skins are slightly wrinkled and the potatoes feel soft when pierced with a fork. Once done, let them cool for 10 minutes to make handling easier.
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Halve the sweet potatoes carefully. Scoop out the insides, leaving a ¼ to ½ inch ring around the edges to maintain the shape of the skins—like little bowls of deliciousness.
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Mix the scooped sweet potato pulp with brown sugar, butter, sweetened condensed milk, cinnamon, nutmeg, and ginger in a bowl. Mash everything together until smooth and creamy, making sure the spices are well blended.
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Spoon the creamy mixture back into the sweet potato skins, allowing it to overflow slightly. This presentation will make them look even more inviting!
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Return the filled skins to the oven and heat for 10-15 minutes so they can warm up nicely. This step ensures the flavors meld together beautifully.
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Top the filled sweet potatoes with mini marshmallows, pressing them gently into the mixture. Broil for 1-2 minutes until they are lightly browned and gooey, watching closely to prevent burning.
Optional: Drizzle with a bit of maple syrup for extra sweetness before serving.
Exact quantities are listed in the recipe card below.
Expert Tips for Twice Baked Candied Sweet Potatoes
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Perfect Sweet Potatoes: Choose large, firm sweet potatoes for the best texture and flavor. Avoid any with soft spots or wrinkles.
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Avoid Skin Collapse: When scooping out the sweet potato, leave a thicker ring to prevent the skins from collapsing during the second bake.
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Keep an Eye on Marshmallows: During broiling, stay nearby! Mini marshmallows can burn quickly, so check them often to achieve a perfect golden-brown topping.
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Make Ahead: You can prepare the filling and stuff the skins a day in advance. Just store them in the refrigerator until you’re ready to bake.
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Flavor Variations: For a twist, try mixing in crushed pecans or walnuts in the filling for added crunch and flavor in your Twice Baked Candied Sweet Potatoes.
What to Serve with Twice Baked Candied Sweet Potatoes?
Elevate your holiday meal with delightful pairings that complement every sweet and savory bite.
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Savory Roast Turkey: The juicy, savory flavors of roast turkey create a beautiful balance with the sweetness of candied sweet potatoes.
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Honey-Glazed Carrots: Their natural sweetness and vibrant color add a touch of freshness and crunch to your plate. Drizzled with honey, they create an inviting contrast to the creamy potatoes.
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Garlic Mashed Potatoes: Creamy and rich, these potatoes provide a comforting texture that complements the sweet and spiced filling of your sweet potatoes perfectly.
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Green Bean Almondine: Lightly sautéed green beans with toasted almonds offer a delightful crunch and fresh flavor to balance the richness of the sweet dish.
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Cranberry Sauce: A tart cranberry sauce adds a refreshing zing that perfectly cuts through the sweetness of the dessert-like sweet potatoes, creating a harmonious flavor profile.
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Chestnut Stuffing: A nutty and herbaceous stuffing will enhance the homey flavors on your table, creating a well-rounded, festive feast experience.
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Sparkling Apple Cider: This bubbly drink provides a crisp, refreshing finish to your meal, balancing the sweet complexities of the dish.
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Pumpkin Pie: For dessert, serve classic pumpkin pie to continue the sweet and spiced theme, making for a truly festive finale.
Each of these delightful sides will ensure your Twice Baked Candied Sweet Potatoes shine even brighter at any gathering!
Make Ahead Options
These Twice-Baked Candied Sweet Potatoes are perfect for meal prep and can save you time during the busy holiday season! You can make the sweet potatoes up to 3 days in advance. Simply follow the baking instructions until you scoop out the insides, then store the sweet potato pulp mixed with the other ingredients in an airtight container in the refrigerator. To maintain their quality, make sure the skins are kept separate and wrapped tightly. When you’re ready to serve, just spoon the mixture back into the skins, heat them in the oven for 10-15 minutes, and finish with the marshmallows under the broiler for that gooey, toasted finish. Enjoy restaurant-quality results with minimal effort!
How to Store and Freeze Twice Baked Candied Sweet Potatoes
Refrigerator: Store assembled Twice Baked Candied Sweet Potatoes in a sealed container for up to 3-5 days. This keeps them fresh and ready for a quick reheat.
Freezer: For longer storage, freeze the sweet potatoes after the first bake (before adding the topping). Wrap them tightly in plastic wrap and foil, then place in an airtight container for up to 12 months.
Reheating: To reheat from the fridge, place in a preheated oven at 350°F for about 15-20 minutes until warm through. For frozen potatoes, allow them to thaw in the fridge overnight before reheating.
Serving Tip: If reheating from frozen, add a few extra minutes to the baking time to ensure the filling is heated thoroughly. Enjoy the same delightful flavors of your Twice Baked Candied Sweet Potatoes!
Twice Baked Candied Sweet Potatoes Variations
Feel free to get creative and tailor this recipe to suit your taste and dietary needs!
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Nutty Crunch: Add crushed pecans or walnuts to the filling for a deliciously crunchy texture that complements the sweetness.
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Dairy-Free Delight: Swap butter and sweetened condensed milk with coconut oil and almond milk for a vegan alternative without sacrificing creaminess.
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Tropical Twist: Mix in a handful of shredded coconut to the sweet potato filling before baking. It adds a delightful hint of the tropics.
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Spicy Kick: Add a pinch of cayenne pepper or chili powder to the filling for a surprising twist that balances the sweetness with a bit of heat.
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Maple Magic: Drizzle pure maple syrup in the filling to enhance the sweetness and add depth and warmth to the overall flavor.
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Chocolate Indulgence: Stir in mini chocolate chips for a festive touch that elevates the dish to a dessert-like treat.
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Savory Swap: Replace the sweeteners with savory options, like crumbled feta or goat cheese, creating an unusual savory side dish for adventurous palates.
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Herbal Touch: Toss in fresh herbs like rosemary or thyme to the filling. These will add an aromatic layer that gives the potatoes an earthy depth.
Each of these variations is a chance to personalize your Twice Baked Candied Sweet Potatoes, inviting everyone to enjoy their own favorite twist!
Twice Baked Candied Sweet Potatoes Recipe FAQs
What kind of sweet potatoes should I use?
Absolutely! For the best flavor and texture, select large, firm sweet potatoes. Look for ones that are free from soft spots or wrinkles. The fresher they are, the sweeter and more delicious your dish will be!
How should I store leftover Twice Baked Candied Sweet Potatoes?
You can store assembled Twice Baked Candied Sweet Potatoes in a sealed container in the refrigerator for up to 3-5 days. This makes it super convenient for quick meals throughout the week!
Can I freeze Twice Baked Candied Sweet Potatoes?
Yes! To freeze, prepare the sweet potatoes and bake them until just done (before adding the marshmallow topping). Wrap them tightly in plastic wrap and foil, then place in an airtight container. They can be stored in the freezer for up to 12 months!
How do I reheat Twice Baked Candied Sweet Potatoes?
For refrigerator leftovers, place the sweet potatoes in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. If reheating from frozen, allow them to thaw overnight in the fridge first, and then add a few extra minutes to the baking time to ensure they heat thoroughly.
Are there any dietary considerations for Twice Baked Candied Sweet Potatoes?
Very! This recipe contains sweetened condensed milk, which may not be suitable for those with lactose intolerance. You can substitute with a non-dairy alternative, such as coconut cream, for a dairy-free option. Additionally, beware of allergies to nuts if you decide to incorporate nuts into your filling.
What if my sweet potatoes are too watery?
If your sweet potatoes turn out watery after baking, try mixing in a tablespoon of cornstarch or a bit more brown sugar to help absorb the excess moisture during the stuffing process. This will keep your filling creamy without being too runny.
These frequently asked questions should guide you through any challenges and help you create the most delicious Twice Baked Candied Sweet Potatoes!
Twice Baked Candied Sweet Potatoes That Steal the Show
Ingredients
Equipment
Method
- Preheat the oven to 375°F.
- Prepare the sweet potatoes by coating them in olive oil and piercing them several times with a fork.
- Bake for 1 hour and 10 minutes until tender and cool for 10 minutes.
- Halve the sweet potatoes and scoop out the insides, leaving a bit around the edges.
- Mix the sweet potato pulp with brown sugar, butter, sweetened condensed milk, cinnamon, nutmeg, and ginger until smooth.
- Spoon the mixture back into sweet potato skins and overflow slightly.
- Return the filled skins to the oven and heat for 10-15 minutes.
- Top with mini marshmallows and broil for 1-2 minutes until browned.