If you’re craving a cozy, sweet treat that feels like a warm hug on a plate, this Stuffed Sweet Potatoes with Brown Sugar, Cinnamon, and Mini Marshmallows Recipe is exactly what you need. Tender baked sweet potatoes get a luscious filling of butter, brown sugar, and cinnamon, all crowned with a blanket of toasted mini marshmallows. The combination of caramelized sugar and toasty marshmallow creates a perfect balance of flavors and textures that’s both nostalgic and irresistibly delicious. It’s a simple recipe that transforms humble ingredients into a show-stopping side or dessert that everyone will adore.
Ingredients You’ll Need
The magic of this recipe lies in a handful of simple, thoughtful ingredients that come together to create pure comfort. Each one plays a crucial role, whether it’s the natural sweetness of the potatoes or the gooey, golden marshmallow topping that elevates this dish to something special.
- 4 large sweet potatoes: Choose ones that are uniform in size to ensure even baking and perfectly tender insides.
- 4-6 slices of butter: Adds rich creaminess and helps melt the sugar mixture into the potato flesh.
- 1/2 cup of brown sugar: Brings deep caramel notes and balances the natural earthiness of the sweet potatoes.
- 4 teaspoons of cinnamon: Infuses warm spice that complements the sweetness beautifully.
- 2 cups of mini marshmallows: The golden toasted topping that adds a delightful chewy crunch and nostalgic flavor.
- 1/3 cup of pecans (optional): For those who love a little crunch, pecans add texture and a buttery nuttiness that pairs perfectly.
How to Make Stuffed Sweet Potatoes with Brown Sugar, Cinnamon, and Mini Marshmallows Recipe
Step 1: Preheat and Prep Your Mix
Begin by setting your oven to 400°F (200°C). While it heats up, mix the brown sugar, cinnamon, and pecans (if you’re using them) in a bowl. This simple blend will bring the sweet potatoes to life later on.
Step 2: Prepare the Sweet Potatoes
Give each sweet potato a good wash and poke its skin several times with a fork. This step helps steam escape during baking so they cook evenly and don’t burst in the oven.
Step 3: Bake Until Tender
Place the sweet potatoes on a baking sheet and pop them in the oven. It usually takes about one hour for them to become perfectly soft, but you can test this by gently squeezing or piercing them with a knife to check if they’re tender all the way through.
Step 4: Stuff the Sweet Potatoes
Once baked, carefully cut a lengthwise slit down the center of each potato. Add a slice of butter and spoon in a generous tablespoon of your brown sugar-cinnamon mixture. Watch as the butter melts into the warm flesh, creating a luscious base for the marshmallows.
Step 5: Top with Mini Marshmallows
Now for the fun part — pile those mini marshmallows generously atop the stuffed sweet potatoes.
Step 6: Broil to Golden Perfection
Switch your oven to broil and return the sweet potatoes on the baking sheet. Keep a close eye here; broil them until the marshmallows turn golden brown and slightly crisp, usually just a couple of minutes. This is the moment where the magic happens!
Step 7: Serve and Savor
Take the sweet potatoes out carefully and serve immediately to enjoy the contrast between the warm, gooey insides and the toasted marshmallows on top.
How to Serve Stuffed Sweet Potatoes with Brown Sugar, Cinnamon, and Mini Marshmallows Recipe
Garnishes
For an extra touch of flavor and color, sprinkle chopped pecans or a pinch of sea salt on top after broiling. A tiny dusting of powdered sugar can also add a lovely, snowy finish if you’re serving these as a dessert.
Side Dishes
These stuffed sweet potatoes shine alongside savory mains like roasted chicken, pork chops, or even a hearty salad. Their natural sweetness complements smoky and savory flavors beautifully, making them a versatile side for any meal.
Creative Ways to Present
Try serving these in small ramekins or halved smaller sweet potatoes for a cute appetizer or party bite. You can also drizzle a splash of maple syrup or a dollop of whipped cream for a decadent twist that guests won’t forget.
Make Ahead and Storage
Storing Leftovers
Stuffed sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Keep the marshmallow topping intact, though the texture may soften.
Freezing
If you want to save some for later, freeze the cooked sweet potatoes (without marshmallows) wrapped tightly in foil or freezer bags for up to 2 months. Add fresh marshmallows and broil when reheating for the best results.
Reheating
Reheat in the oven at 350°F (175°C) until warm through, then add mini marshmallows and broil briefly to regain that signature golden topping.
FAQs
Can I use regular sugar instead of brown sugar?
While regular sugar will add sweetness, brown sugar gives that rich molasses flavor that’s essential for authenticity in this recipe. If you don’t have brown sugar, mixing white sugar with a touch of molasses can work as a substitute.
What type of sweet potato is best for this recipe?
Look for orange-fleshed sweet potatoes or yams, which are naturally sweet and creamy when baked. They hold up well to baking and complement the cinnamon and marshmallow beautifully.
Can I make this recipe vegan?
Absolutely! Replace the butter with a plant-based margarine or coconut oil and use vegan marshmallows to keep the sweet, melty magic without animal products.
How do I prevent the marshmallows from burning?
Keep a close watch under the broiler since things can go from golden to burnt in seconds. Broil in short intervals, about 30 seconds to 1 minute, and pull them out as soon as the tops are lightly browned.
What if I don’t want to use pecans?
That’s totally fine! The pecans are optional and only add a bit of texture and nuttiness. You can leave them out without losing the core flavors of the dish.
Final Thoughts
This Stuffed Sweet Potatoes with Brown Sugar, Cinnamon, and Mini Marshmallows Recipe is one of those heartwarming dishes that brings instant comfort and joy. It’s simple enough for a weeknight but special enough for holiday dinners and celebrations. I really encourage you to try it — the aroma, the melty marshmallow topping, and the sweet, buttery filling come together in a way that feels like a little celebration on your plate every time.
Print
Stuffed Sweet Potatoes with Brown Sugar, Cinnamon, and Mini Marshmallows Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Deliciously sweet and comforting stuffed sweet potatoes baked to perfection, filled with a buttery cinnamon-brown sugar pecan mixture, and topped with toasted mini marshmallows for a delightful twist on a classic side dish or dessert.
Ingredients
Sweet Potatoes
- 4 large sweet potatoes
Filling
- 4–6 slices of butter
- 1/2 cup of brown sugar
- 4 teaspoons of cinnamon
- 1/3 cup of pecans (optional)
Topping
- 2 cups of mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the sweet potatoes.
- Prepare Filling: In a bowl, thoroughly mix brown sugar, cinnamon, and pecans if using. Set this mixture aside for later use.
- Prepare Sweet Potatoes: Wash the sweet potatoes well and prick their skins several times with a fork to allow steam to escape during baking.
- Bake Sweet Potatoes: Place the prepared sweet potatoes on a baking sheet and bake in the preheated oven for about one hour, or until they are tender when pierced with a fork.
- Slice and Add Filling: Remove the baked sweet potatoes from the oven and slice them open down the center. Add a slice of butter and spoon about one tablespoon of the brown sugar mixture into each potato.
- Top with Marshmallows: Generously top each stuffed sweet potato with mini marshmallows, covering the filling.
- Broil the Marshmallows: Turn the oven broiler on and place the sweet potatoes back in the oven. Broil just until the marshmallows turn golden brown and slightly toasted on top, watching carefully to prevent burning.
- Serve: Remove the sweet potatoes from the oven and serve immediately while warm and gooey for maximum enjoyment.
Notes
- Adjust the amount of cinnamon and brown sugar based on sweetness preference.
- Pecans add a nice crunch but can be omitted for a nut-free version.
- Watch closely during broiling to prevent marshmallows from burning.
- Sweet potatoes can be cooked in advance and assembled before serving.
- For a vegan version, substitute butter with a plant-based alternative and use vegan marshmallows.
