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Stuffed Sweet Potatoes

These scrumptious Stuffed Sweet Potatoes are filled with a buttery amalgamation of brown sugar and pecans. Topped with toasted gooey mini marshmallows, they’re the perfect individual serving option for your holiday table.

Stuffed Sweet Potatoes

Easy Stuffed Sweet Potatoes Recipe

Sweet potatoes are on our menu fairly often in several different forms. I figure, why wait until fall or the holidays, to enjoy this glorious spud. Roasted Honey Chipotle Sweet Potato Wedges make a delightful accompaniment to burgers and chicken sandwiches year-round. A favorite brunch option is my Sweet Potato Hash with baked eggs and ham. At the holidays, you’re certain to find Sweet Potato Casserole and streusel topped Southern Sweet Potato Pie on our celebration menu. These individual servings are perfect for a smaller group or occasion, when a full casserole isn’t feasible.

Stuffed Sweet Potatoes

How to Make the BEST Stuffed Sweet Potatoes Recipe

  • Ingredients you’ll need to make homemade Stuffed Sweet Potatoes: Sweet potatoes, butterm light brown sugar, salt, mini marshmallows, chopped pecans, ground cinnamon or pumpkin pie seasoning.
  • Kitchen tools you’ll need: Sheet pan, sharp knife and cutting board, measuring set, spoon, small bowl, medium bowl and potato masher.
  • To make Stuffed Sweet Potatoes: First, clean the potatoes and wrap in foil. Vent with a knife cutting slits on top. Bake until tender, then peel back the foil and cool just enough to handle. Cut a slit down the middle, add butter and salt then sprinkle with the butter-cinnamon mixture. Fluff with a fork then sprinkle with pecans and mini marshmallows. Pop back into the oven and bake until the marshmallows are toasted then serve.
  • It’s important to choose sweet potatoes of similar size and shape. I find the more plump sweet potatoes work best for this recipe.
  • You can use cinnamon or pumpkin pie seasoning in these sweet potatoes. Pumpkin pie seasoning is a blend of cinnamon, nutmeg, clove and ginger. It works beautifully with sweet potatoes, too.
  • This recipe can easily be modified for one or two servings as well as increasing it to make more servings depending on your needs.
  • When adding the filling to the baked sweet potatoes, use a fork to gently mix into the flesh. Some will melt and escape while baking, this is normal.
  • Due to some of the juices escaping while baking, line the sheet pan with heavy duty foil sprayed with cooking spray for easier clean-up.
  • If necessary, you can broil the mini marshmallows under the broiler for a few minutes at the end of baking to toast them to your liking.
  • Store baked Stuffed Sweet Potatoes chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
Stuffed Sweet Potatoes

Dishes to Serve with Stuffed Sweet Potatoes

Another smaller batch option at the holidays is opting for a turkey breast in place of a whole turkey. See how to make a delicious turkey breast  in your slow cooker. Otherwise more inspiration from the MSSK recipe index:

Stuffed Sweet Potatoes

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Helpful Kitchen Items:

Stuffed Sweet Potatoes

Prep Time15 minutes
Cook Time1 hour
Stand time5 minutes
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Keyword: stuffed-sweet-potato-recipes, stuffed-sweet-potatoes, sweet-potatoes-marshmallows
Servings: 4 servings
Calories: 671kcal


  • 4 large sweet potatoes wash and pat dry
  • 1/2 cup roughly chopped pecans
  • 6 Tbsp butter cubed
  • 1 tsp salt divided
  • 1/4 cup packed light brown sugar
  • 1 1/2 tsp ground cinnamon or pumpkin pie spice
  • 2-3 cups mini marshmallows


  • Preheat oven to 375°F. Wash and pat dry sweet potatoes. Pierce a few times with a knife. Wrap in foil. Place onto a baking sheet. 
  • Place into oven. Bake for 45-55 minutes or until soft when squeezed.
  • Meanwhile, spread pecans on a separate baking sheet in a single layer. Toast while potatoes bake for 5-7 minutes, then set aside.
  • To assemble: Remove foil from potatoes. Slice potatoes down the middle leaving at least a 1/2 inch border on each end. Squeeze ends to open, leaving a gap in center. Place onto a baking pan, covered with foil spritzed with cooking spray for easier clean-up.
  • Divide butter between sweet potatoes. Season each with 1/4 tsp salt. (May adjust salt to taste)
  • In a small bowl, mix together brown sugar and cinnamon. Sprinkle over butter. Use a fork to gently fluff through sweet potato flesh.
  • Divide toasted pecans between potatoes and top with marshmallows.
  • Return to the oven baking for 5 minutes or just until marshmallows are melting and golden. Broil for a few minutes to toast further, if desired.
  • Let stand for 5 minutes, then serve.


Serving: 1serving | Calories: 671kcal | Carbohydrates: 105g | Protein: 7g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 942mg | Potassium: 1230mg | Fiber: 12g | Sugar: 43g | Vitamin A: 48770IU | Vitamin C: 8mg | Calcium: 137mg | Iron: 3mg
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  1. 5 stars
    I love these! A sweet potato slathered in hummus (with sprouts on top if I have them around) is my go to quick dinner, and these look like great ways to add variety!

  2. Oh my, I love baked sweet potatoes. My grandmother would have us one hot out of the oven as an after school snack. Never thought of stuffing one though. Thank you, this is a must try.
    I love your web site, this is my GO TO for southern dishes.

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