Twice Baked Sweet Potato Casserole
These twice baked sweet potato casseroles are the perfect side dish for Thanksgiving, Friendsgiving, or just a regular fall dinner when you’re feeling like a sweet treat.
Equipment
Ingredients
- 2 medium sweet potatoes relatively thin and symmetrical
- 1 teaspoon vegetable oil
- 1 pinch salt
- 2 tablespoons butter softened
- 2 tablespoons light brown sugar tightly packed
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
Sweet Potato Casserole Topping
- 1 tablespoon light brown sugar tightly packed
- ¼ teaspoon cinnamon
- 1 cup mini marshmallows
Instructions
- Preheat oven to 425 degrees F and line a large baking sheet with foil.
- Wash and dry the potatoes, then cut them in half lengthwise. Place them face down on the baking sheet and gently poke a few holes in the back of each one with a fork. Next, rub the potatoes with vegetable oil and sprinkle the cut sides with salt.
- Place the potatoes face down on the baking sheet and roast in the oven until tender, about 30 minutes. Carefully flip the potatoes using tongs and let them cool at room temperature until they can be handled, about 20 minutes.
- Preheat oven to 350 degrees F. In the meantime, carefully scoop out the sweet potato flesh into a medium bowl. Leave a thin layer of flesh along the inside of the potato skins to help maintain their shape.
- Mash the sweet potato with a fork or potato masher. If you're making a large batch, you can use a hand mixer to help mash them more easily. Once the consistency is smooth, stir in softened butter, brown sugar, cinnamon, and nutmeg until fully incorporated. Next, spoon the mixture back into the potato skins, gently compressing it with the back of the spoon to re-shape the skins.
- Smooth out the tops of the refilled sweet potatoes. In a small bowl, combine brown sugar and cinnamon to make the cinnamon sugar topping. Sprinkle evenly over the potatoes. Finally, gently press mini marshmallows into the tops of each potato.
- Bake the sweet potatoes at 350 until warmed through and the marshmallows are toasted, about 10 to 12 minutes. Serve immediately.
Notes
Picking the right sweet potatoes - Smaller, symmetrical, similarly-sized sweet potatoes are the best choice for this recipe because we want them to cook evenly and at the same rate. Funky shaped sweet potatoes (while we still love them for other recipes!) can make scooping out the filling or keeping the skins neat and intact harder, so we try to avoid them here.
For large batches - If you’re making a large batch of these mini sweet potato casseroles, roughly mash the sweet potato with a masher first - then take a hand mixer to it! This will help speed things up and ensure a smooth texture.
Storing leftovers - Twice baked sweet potato casseroles keep in the fridge in an air tight container for up to 5 days. They are best stored in a single layer and not stacked on top of one another. This will keep them the neatest.
Reheating leftovers - Leftovers can be reheated in the oven (or toaster oven) at 350 for 15 minutes, but we tend to microwave them for about a minute per serving since we’re normally just heating up one or two.
Nutrition
Serving: 1half potato | Calories: 232kcal | Carbohydrates: 42g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 129mg | Potassium: 396mg | Fiber: 4g | Sugar: 21g | Vitamin A: 16207IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg
