These Stuffed Baked Sweet Potatoes have a delicious marshmallow, brown sugar, and pecan streusel topping. Bake the potatoes in the oven or follow the instructions for the slow cooker method.
Why I love this recipe
I am a huge fan of sweet potatoes and this is the perfect Fall, Winter, and Spring side dish. Try it for your intimate Thanksgiving dinner. Need a main dish? Try this Easy Juicy Roast Chicken or these Individual Mini Cheddar Meatloaves.
As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
Have you seen my Cookbook?
Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes giving you two months’ worth of simple homemade food that will impress any night of the week. NEW LOWER PRICE Check Cookbook Price
Simple Ingredients
(amounts are listed in the recipe card at the bottom of the post)
whole sweet potatoes
pecans
butter
brown sugar
ground cinnamon
ground nutmeg
ground ginger
salt
all-purpose flour
miniature marshmallows
Substitutions
Try chopped candied walnuts instead of pecans.
Equipment used for this recipe
How to make marshmallow-stuffed sweet potatoes
(For Slow Cooker directions see “Notes” on the recipe card below.)
Step 1 – Preheat the oven to 350 degrees F.
Step 2 – Spread the pecans onto a baking sheet and place in the oven for 5 minutes until fragrant. Stir halfway through cooking.
Step 3 – Remove from oven and set aside. Allow to cool completely.
Step 4 – Turn the oven up to 425 degrees F.
Step 5 – Spray a baking sheet with non-stick spray or layer with parchment paper.
Step 6 – With a fork, prick the sweet potato skins on the top and bottom and then place them on a baking sheet.
Step 7 – Bake for 50 minutes, or until a knife inserted in the center goes in easily.
Step 8 – Remove from oven and let stand until cool enough to handle but still very warm.
Step 9 – Use a sharp knife to cut the tender sweet potatoes on top lengthwise and push the ends towards the middle so it opens up. Scoop out the flesh from the inside of the potato and place it in a medium bowl. Be careful not to tear the skin too much.
Step 10 – Set the skins on the prepared baking sheet.
Step 11 – In a medium bowl, mix 1 tablespoon butter and the brown sugar together until it is coarse crumble.
Step 12 – Add the cinnamon, nutmeg, ginger, salt, and half of the pecans.
Step 13 – Divide the mixture in half. Add half of the mixture to the sweet potato flesh and fold in completely, and then add the filling back to the potato skins on the baking sheet.
Step 14 – To the other half of the brown sugar mixture, add 1 tablespoon of butter, flour, and remaining pecans. Mix until it is a coarse crumble.
Step 15 – Top each of the sweet potatoes with the brown sugar mixture.
Step 16 – Top with the mini marshmallows.
Step 17 – Return to the oven and bake or broil until the marshmallows are golden brown. Watch closely so they don’t burn.
Pro Tips
Store leftovers in an airtight container in the fridge for up to 4-5 days.
Recipe FAQs
No, just place them on a baking sheet and transfer them into the oven.
You may also enjoy
- Mini Sweet Potato Casserole
- Shrimp Stuffed Baked Potatoes
- Stuffed Potatoes with Cream Cheese
- Baked Potatoes in Toaster Oven
Stuffed Baked Sweet Potatoes
Ingredients
- 2 large sweet potatoes
- ⅓ cup pecans (chopped, divided use)
- 2 Tablespoons butter (room temperature, divided use)
- 2 Tablespoons brown sugar
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon salt
- 1 Tablespoon all-purpose flour
- ⅓ cup miniature marshmallows
Instructions
To Bake
- Preheat the oven to 350 degrees F.
- Spread the pecans onto a baking sheet and place in the oven for 5 minutes until fragrant. Stir halfway through cooking.
- Remove from oven and set aside. Allow to cool completely.
- Turn the oven up to 425 degrees F.
- Spray a baking sheet with non-stick spray or layer with parchment paper.
- With a fork, prick the sweet potatoes on the top and bottom and then place them on a baking sheet.
- Bake for 50 minutes, or until a knife inserted in the center goes in easily.
- Remove from oven and let stand until cool enough to handle but still very warm.
- Cut the potatoes on top lengthwise and push the ends towards the middle so it opens up.
- Scoop out the flesh and place it in a medium bowl. Be careful not to tear the skin too much.
- Set the skins on the prepared baking sheet.
- In a medium bowl, mix 1 tablespoon butter and the brown sugar together until it is coarse crumble.
- Add the cinnamon, nutmeg, ginger, salt, and half of the pecans.
- Divide the mixture in half. Add half of the mixture to the sweet potato flesh and fold in completely, and then add the filling back to the potato skins on the baking sheet.
- To the other half of the brown sugar mixture, add 1 tablespoon of butter, flour, and remaining pecans. Mix until it is a coarse crumble.
- Top each of the sweet potatoes with the brown sugar mixture and marshmallows.
- Return to the oven and bake or broil until the marshmallows are golden brown. Watch closely so they don’t burn.
Video
Notes
- Slow Cooker Directions:
Spray a crockpot with non-stick spray. - Prick the sweet potatoes with a fork a few times on the top and bottom.
- Cook on low for 8 hours or high for 4 hours.
- Preheat your oven to 350 degrees F.
- Spread the pecans onto a baking sheet and place in the oven for 5 minutes until fragrant. Stir half way through cooking.
- Remove from oven and set aside. Allow to cool completely.
- Turn the oven up to 400 degrees F.
- Cut the potatoes in half lengthwise and push the ends towards the middle so it opens up. Scoop out flesh and place in medium bowl. Be careful not to tear the skin too much.
- Set the skins on a baking sheet sprayed with non-stick spray.
- In a medium bowl, mix 1 tablespoon butter and brown sugar together until it is coarse crumble.
- Add the cinnamon, nutmeg, ginger, salt, and half of the pecans.
- Divide mixture in half. Add half of the mixture to the sweet potato flesh and fold in completely, and then add the filling back to the potato skins on the baking sheet.
To the other half of the brown sugar mixture, add 1 tablespoon butter, flour and remaining pecans. Mix until it is coarse crumble. - Top each of the sweet potatoes with the brown sugar mixture and marshmallows.
Return to the oven and bake or broil until the marshmallows are golden brown. Watch closely so they don’t burn.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
