1. Home
  2. Recipes
  3. Twice Baked Potatoes

Twice Baked Potatoes

Featured in Snacks and bites for hungry moments.

A creamy sweet potato base topped with a crunchy pecan crumble, toasty marshmallows, and cranberries. Perfect for holidays and easy to prep ahead of time.

Pin it Share it Send it Print it Jump To Recipe
Maria from tastyhush
Updated on Sat, 17 May 2025 11:51:56 GMT
A baking sheet of sweet potatoes with pecans, marshmallows, berries, and crumbs on top. Pin it
A baking sheet of sweet potatoes with pecans, marshmallows, berries, and crumbs on top. | tastyhush.com

Twice baked sweet potatoes put a fun spin on the usual side, packing in soft, oven-baked sweet potatoes, a sweet crunchy pecan crumble, stretchy marshmallows, and zingy cranberries. They’re a hit whenever you want fall treats in your spread, especially for Thanksgiving or festive feasts. Plus, they're small enough to pick up and loaded with fall vibes!

Stunning Holiday Treat

I’ve whipped up these twice baked sweet potatoes so many times and they always wow the crowd. You get a dreamy mix of silky sweet potato, cozy spices, and that nutty pecan crunch on top. And I think they look adorable lined up on the table — like tiny casseroles guests grab first.

Stuff You'll Grab

  • Sweet Potatoes: Grab 6 medium orange or reddish sweet potatoes, like jewel or garnet, for a bold color and loads of sweetness.
  • Mini Marshmallows: These melt and puff on top for a gooey finish.
  • Chopped Pecans: Adds a crispy, nutty layer to your streusel. You can buy them cut or chop your own for that just-right taste.
  • Dried Cranberries: Pop these on at the end for a tart, juicy bite that perks up the sweetness.
  • Unsalted Butter: Melts into the filling and topping for a rich, smooth feel.
  • Brown Sugar: Sweetens both the filling and crunchy topping.
  • Cinnamon: That cozy warmth that really shouts fall.
  • Flour: Helps your topping get crumbly and lovely in the oven.
  • Salt: Brightens the flavors and brings out the sweet potato’s best side.

Let's Whip Them Up

Assemble and Bake
Fill potato skins with the mashed filling, top with pecan crumble, and put them back in the oven for 20 minutes. Sprinkle on the marshmallows, bake a few more minutes till golden, then toss cranberries on top and dig in while hot.
Make the Streusel Topping
Stir flour, brown sugar, butter, and chopped pecans together in a bowl until it’s lumpy and chunky.
Prepare the Mashed Potatoes
Scoop out the cooked sweet potato, leaving some inside the skin to keep them steady. Smash the potato with a little butter, brown sugar, a pinch of cinnamon, and salt until it’s super smooth.
Roast the Sweet Potatoes
Heat oven to 400°F (200°C). Jab each potato a few times with a fork, set them on a sheet tray, and bake until soft (about 45 minutes). Let them sit until cool enough to handle.

My Top Tricks

After tons of practice, here’s what I’ve learned. Try to use sweet potatoes that are all about the same size so they bake evenly. Using a potato ricer makes the silkiest mash, though a normal masher will do just fine. Don’t skip poking holes in those potatoes, or you might have a mess explode in your oven. Also, throw some foil on your baking sheet first — less scrubbing later.

Mix Things Up

I like switching out flavors every time I make these. A dash of maple syrup in the filling is awesome — or swap in crispy bacon pieces and fresh herbs for a punch of savory. Sometimes I’ll trade cranberries for apples tossed with cinnamon, or use a big scoop of marshmallow fluff for even more creaminess. There are endless combos, so make it your own, and each one brings something fun to your table.

Tasty Sidekicks

These twice baked cuties really pop next to classic dishes. They’re perfect with turkey or a juicy ham and go hand-in-hand with crowd-pleasers like green bean casserole. I suggest making a few extras — leftovers are top-notch, especially warmed up for lunch the next day.

A tray holds baked sweet potatoes topped with gooey marshmallows, toasty pecans, and a sweet crumb mixture. Pin it
A tray holds baked sweet potatoes topped with gooey marshmallows, toasty pecans, and a sweet crumb mixture. | tastyhush.com

Frequently Asked Questions

→ How early can I make these?

You can assemble them a day in advance and refrigerate. Just bake them cold with an extra 15 minutes of cooking time.

→ Why use 8 potatoes but only 6 skins?

By using the flesh from 2 extra potatoes, you get a richer, fuller portion to stuff into the remaining 6 skins for a better look and feel.

→ What's the easiest way to mash them?

A ricer is your best bet for smooth results. If you don’t have one, a manual masher or mixer works fine too.

→ What type of sweet potatoes are best?

Orange or reddish varieties like jewel or garnet work great. Just pick potatoes similar in size for even cooking.

→ Why not add marshmallows sooner?

Marshmallows added too early can burn or melt too much. Adding them at the end gets that perfect golden finish.

Twice Baked Potatoes

Twice baked sweet potatoes covered in pecan streusel, gooey marshmallows, and tangy dried cranberries. Perfect for festive meals.

Prep Time
20 Minutes
Cook Time
90 Minutes
Total Time
110 Minutes
By: Maria

Category: Appetizers

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6 potato halves)

Dietary: Vegetarian

Ingredients

01 8 medium-sized sweet potatoes, uniform in size.
02 2 tablespoons of butter, unsalted.
03 ½ teaspoon of salt.
04 2 tablespoons of all-purpose flour.
05 2 tablespoons of pecans, finely chopped.
06 Cooking spray for the pan.
07 ½ cup of mini marshmallows.
08 ¼ cup of dried cranberries, chopped into small pieces.
09 2 tablespoons of cold butter, cut into small cubes.
10 ½ teaspoon ground cinnamon.
11 2 tablespoons packed brown sugar.
12 2 tablespoons more of brown sugar.

Instructions

Step 01

Set your oven to 400°F and pierce the potatoes with a fork. Spray a foil-lined pan, then bake the potatoes for 45-50 minutes until they're soft.

Step 02

Once the potatoes have cooled, slice off their tops and scoop out most of the insides, leaving about ¼ inch border. Mix the scooped potato with butter, brown sugar, cinnamon, and salt.

Step 03

Combine the flour with more brown sugar. Add the cubed cold butter and mix until it forms crumbs. Stir in the chopped pecans at the end.

Step 04

Take 6 potato skins and spoon the filling back into them. Sprinkle the streusel crumble on top. Put them back into the oven and bake at 350°F for 20 minutes.

Step 05

Add marshmallows to the potatoes, bake for another 3 minutes until golden, then sprinkle dried cranberries on top and serve warm.

Notes

  1. You can make them a day in advance.
  2. Pick potatoes that are similar in size so they cook evenly.
  3. Use a piping bag for a neat and decorative look.

Tools You'll Need

  • Baking tray.
  • Tools for mashing the potatoes, like a masher or ricer.
  • Several bowls for mixing.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter).
  • Includes nuts (pecans).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 314
  • Total Fat: 10 g
  • Total Carbohydrate: 54 g
  • Protein: 3 g