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Double-baked sweet potatoes put a fun spin on an old favorite. You get soft, roasted potatoes stuffed with a crunchy pecan crumble, marshmallows that melt and brown, plus some tangy cranberries tossed on top. Bring them out for your next big family meal—they're little handheld bites of everything we love about fall!
Stunning Holiday Side
I've whipped up these double-baked sweet potatoes more times than I can count and they always wow the crowd. Every mouthful is smooth sweet potato mashed with warming spices, finished with that crazy good pecan topping. I think they look adorable too—each one like a mini casserole, begging to be grabbed from the table.
Stuff to Grab
- Sweet Potatoes: Pick out 6 medium red or orange ones like jewel or garnet for max color and flavor.
- Brown Sugar: Mixes in to sweeten both the filling and the topping.
- Pecans: Buy them chopped or chop them up yourself for nutty crunch.
- Flour: Makes the topping crumbly and awesome.
- Mini Marshmallows: Toss on top so they get gooey and golden.
- Cinnamon: Adds that warm, classic fall taste.
- Unsalted Butter: Goes into both the mash and the topping for that rich feel.
- Salt: Brings out the potatoes’ flavor and keeps things balanced.
- Dried Cranberries: Tangy little bites on top to wake everything up.
Here’s How to Whip Them Up
- Roast the Sweet Potatoes
- Set your oven to 400°F (200°C). Stab the potatoes a few times with a fork, toss them on a pan, and bake for about 45 minutes or till they're nice and soft. Let them hang out till they're cool enough to handle.
- Prepare the Mashed Potatoes
- Scoop the insides out (leave a bit near the skin so they hold up). Mash up those insides with cinnamon, brown sugar, salt, and butter until it's all nice and creamy.
- Make the Streusel Topping
- Stir butter, flour, brown sugar, and pecans together so it all clumps up into big crumbs.
- Assemble and Bake
- Fill each potato skin back up with your mash, pile on the streusel, and bake for 20 minutes. Scatter marshmallows over the tops, bake another 5, then sprinkle cranberries and serve right away.
Pro Tips I Swear By
I've learned a trick or two after making these again and again. Make sure your sweet potatoes are all about the same size for even cooking. If you want the smoothest filling, grab a potato ricer—but honestly, a basic masher works just fine. Never skip pricking the potatoes before popping them in the oven or they could pop right back at you. And seriously, line your sheet pan with foil to make cleanup a breeze.
Switch It Up Your Way
I like to switch up the flavors depending on my mood. Pouring in a bit of maple syrup with the filling is amazing or sometimes I go the savory route and toss in crispy bacon and some herbs. I'll even trade the cranberries for apples spiked with cinnamon or swap mini marshmallows for marshmallow fluff for extra creaminess. There's no wrong way—each combo brings something fun to the party table.
Best Things to Serve With
These double-baked treats really pop next to classic holiday mains. They sit perfectly with roast turkey or a glazed ham, and you can’t go wrong setting them beside a big green bean casserole. I always make a few extras because they're just as tasty heated up the next day for a quick lunch.
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Frequently Asked Questions
- → How early can I prepare these sweet potatoes?
You can make them up to a day beforehand and keep them in the fridge. If you're baking them straight from cold, add 15 more minutes to the cooking time.
- → Why use 8 potatoes if only 6 shells are needed?
The extra filling from the leftover potatoes is used to make the remaining 6 portions extra generous and satisfying.
- → What tool gives the best mashed texture?
A ricer works great for smooth results, but a standard masher or even a mixer will do the trick too.
- → Which sweet potato varieties are best?
Go for red or orange types like jewel or garnet. Pick ones that are similar in size for even cooking.
- → Why wait to add marshmallows?
Adding them late avoids burning or over-melting. You get a nice, golden finish instead.