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Stuffed Sweet Potatoes

Stuffed Sweet Potatoes

Course Side Dish
Cuisine American
Keyword stuffed-sweet-potato-recipes, stuffed-sweet-potatoes, sweet-potatoes-marshmallows
Prep Time 15 minutes
Cook Time 1 hour
Stand time 5 minutes
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 671kcal


  • 4 large sweet potatoes wash and pat dry
  • ½ cup roughly chopped pecans
  • 6 Tbsp butter cubed
  • 1 tsp salt divided
  • ¼ cup packed light brown sugar
  • 1 ½ 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 ½ 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 ¼ 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