Baked Sweet Potato Marshmallows (Print version)

Tender baked sweet potatoes topped with toasted golden marshmallows for a comforting, sweet side dish.

# Ingredient List:

→ Sweet Potatoes

01 - 4 medium sweet potatoes, scrubbed

→ Topping

02 - 2 tablespoons unsalted butter, melted
03 - 2 tablespoons brown sugar
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/4 teaspoon salt
07 - 1 cup mini marshmallows

# How To Make It:

01 - Set the oven temperature to 400°F.
02 - Pierce each sweet potato multiple times with a fork and place them on a foil- or parchment-lined baking sheet.
03 - Bake for 50 to 60 minutes until tender when pierced with a knife.
04 - Remove from oven and let cool slightly. Slice each potato lengthwise without cutting all the way through.
05 - Fluff the interiors with a fork, drizzle with melted butter, then sprinkle with brown sugar, cinnamon, nutmeg, and salt.
06 - Top each potato with an even layer of mini marshmallows.
07 - Return baking sheet to oven and bake 5 to 7 minutes until marshmallows are golden and toasted, watching closely to prevent burning.
08 - Serve while hot.

# Expert Advice:

01 -
  • The marshmallows toast to this perfect gooey-yet-crispy state that feels like you're eating a cloud that somehow landed on your plate
  • It transforms sweet potatoes from something you might overlook into the star everyone actually reaches for
  • Takes barely 10 minutes of hands-on work and feels impressive enough to serve at any table
02 -
  • Watch that oven like your life depends on it during those final 5 to 7 minutes. Marshmallows go from golden to black in about 30 seconds, and there's no recovering from that
  • The sweet potatoes need to be tender enough that a knife slides through with barely any pressure, because undercooked sweet potato isn't pleasant to eat and throws the whole dish off
03 -
  • Pierce your sweet potatoes generously before baking so they release steam evenly and don't explode in your oven
  • The trick to perfectly toasted marshmallows is getting to know your specific oven, because every one toasts differently

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