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Stuffed Baked Sweet Potatoes

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.

two sweet potatoes with marshmallow, brown sugar, butter, and pecan stuffing.
Stuffed Baked Sweet Potatoes

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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.

chopped pecans on a baking sheet.

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.

two sweet potatoes on a baking sheet with the flesh scooped out of the centers.

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.

brown sugar and butter pecan streusel mixed into sweet potato flesh.

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.

butter, brown sugar, cinnamon, nutmeg, ginger, salt and pecans mixed to form streusel.

Step 15 – Top each of the sweet potatoes with the brown sugar mixture.

two sweet potato skins filled with brown sugar and butter pecan streusel.

Step 16 – Top with the mini marshmallows.

two sweet potatoes with mini marshmallow topping.

Step 17 – Return to the oven and bake or broil until the marshmallows are golden brown. Watch closely so they don’t burn.

two marshmallow stuffed sweet potatoes with pecan streusel on a platter.
Stuffed Baked Sweet Potatoes

Pro Tips

Store leftovers in an airtight container in the fridge for up to 4-5 days.

Recipe FAQs

Do you need to wrap sweet potatoes in foil when baking?

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

Yield: Serves 2

Stuffed Baked Sweet Potatoes

two marshmallow stuffed sweet potatoes with pecan streusel on a platter.

These Stuffed Baked Sweet Potatoes have a delicious marshmallow, brown sugar, butter, and pecan streusel topping. Bake the potatoes in the oven or follow the instructions for the slow cooker method. Just 10 Ingredients!

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 2 large sweet potatoes
  • 1/3 cup pecans (chopped, divided use)
  • 2 Tablespoons butter (room temperature, divided use)
  • 2 Tablespoons brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1 Tablespoon all-purpose flour
  • 1/3 cup miniature marshmallows

Instructions

To Bake

  1. Preheat the oven to 350 degrees F.
  2. Spread the pecans onto a baking sheet and place in the oven for 5 minutes until fragrant. Stir halfway through cooking.
  3. Remove from oven and set aside. Allow to cool completely.
  4. Turn the oven up to 425 degrees F.
  5. Spray a baking sheet with non-stick spray or layer with parchment paper.
  6. With a fork, prick the sweet potatoes on the top and bottom and then place them on a baking sheet.
  7. Bake for 50 minutes, or until a knife inserted in the center goes in easily.
  8. Remove from oven and let stand until cool enough to handle but still very warm.
  9. Cut the potatoes on top lengthwise and push the ends towards the middle so it opens up.
  10. Scoop out the flesh and place it in a medium bowl. Be careful not to tear the skin too much.
  11. Set the skins on the prepared baking sheet.
  12. In a medium bowl, mix 1 tablespoon butter and the brown sugar together until it is coarse crumble.
  13. Add the cinnamon, nutmeg, ginger, salt, and half of the pecans.
  14. 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.
  15. 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.
  16. Top each of the sweet potatoes with the brown sugar mixture and marshmallows.
  17. Return to the oven and bake or broil until the marshmallows are golden brown. Watch closely so they don’t burn.

Notes

  1. Slow Cooker Directions:
    Spray a crockpot with non-stick spray.
  2. Prick the sweet potatoes with a fork a few times on the top and bottom.
  3. Cook on low for 8 hours or high for 4 hours.
  4. Preheat your oven to 350 degrees F.
  5. Spread the pecans onto a baking sheet and place in the oven for 5 minutes until fragrant. Stir half way through cooking.
  6. Remove from oven and set aside. Allow to cool completely.
  7. Turn the oven up to 400 degrees F.
  8. 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.
  9. Set the skins on a baking sheet sprayed with non-stick spray.
  10. In a medium bowl, mix 1 tablespoon butter and brown sugar together until it is coarse crumble.
  11. Add the cinnamon, nutmeg, ginger, salt, and half of the pecans.
  12. 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.
  13. 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.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 466Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 31mgSodium: 293mgCarbohydrates: 60gFiber: 8gSugar: 28gProtein: 6g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Did you like this recipe?

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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!

Stuffed Sweet Potatoes Web Story

Stuffed Baked Sweet Potatoes on a plate.
Stuffed Baked Sweet Potatoes
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