These loaded twice baked sweet potatoes are piled high with pecan brown sugar streusel, marshmallows and dried cranberries. You can prepare them in advance and then pop them in the oven right before your holiday meal!
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Loaded Twice Baked Sweet Potatoes

These twice baked sweet potatoes are loaded with brown sugar pecan streusel, marshmallows and dried cranberries.
Course Side Dish
Cuisine American
Keyword twice baked sweet potatoes
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 potatoes
Calories 314kcal
Author Sara Welch

Ingredients

  • For the mashed potatoes:
  • 8 medium sweet potatoes similar size and shape
  • 2 tablespoons of unsalted butter
  • 2 tablespoons of brown sugar
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon salt
  • For the streusel:
  • 2 tablespoons of flour
  • 2 tablespoons of brown sugar
  • 2 tablespoons of finely chopped pecans
  • 2 tablespoons of cold butter cut into small cubes
  • 1/2 cup mini marshmallows
  • 1/4 cup dried cranberries roughly chopped
  • cooking spray

Instructions

  • Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray. Place the potatoes on the pan and prick each one a few times with a fork.
  • Place in the oven and bake for 45-50 minutes, or until tender.
  • When the potatoes are cool enough to handle gently slice the tops off and scoop out the insides, leaving a 1/4 inch thick border.
  • Combine the potatoes with 2 tablespoons of butter, 2 tablespoons of brown sugar, cinnamon and 1/2 teaspoon of salt (or more to taste). Mash the potatoes with a mixer, potato masher or ricer.
  • Spoon the potato mixture back into only 6 of the shells; discard the remaining 2 shells. Alternatively you can use a piping bag fitted with a large star tip to pipe the potatoes into the shells in a decorative fashion.
  • At this point you can store the potatoes in the fridge for up to one day or proceed to baking.
  • Preheat the oven to 350 degrees.
  • In a bowl combine the flour and brown sugar. Using a fork, cut the cold butter into the flour mixture until coarse crumbs form. Stir in the pecans.
  • Sprinkle the streusel mixture over the potatoes and lightly pat it down with your fingers so it sticks.
  • Place the potatoes in the oven and bake for 20 minutes. If the potatoes are coming from the fridge you'll need to add 15 minutes to the bake time.
  • Remove the potatoes from the oven and gently press the marshmallows into the tops. Bake for another 3 minutes or until marshmallows have melted.
  • Remove the potatoes from the oven and sprinkle the dried cranberries over the top. Serve immediately.

Nutrition

Serving: 1g | Calories: 314kcal | Carbohydrates: 54g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 430mg | Potassium: 597mg | Fiber: 5g | Sugar: 22g | Vitamin A: 496.5% | Vitamin C: 5% | Calcium: 6.1% | Iron: 7%