Save Loaded sweet potato skins with marshmallow drizzle are my go-to when I want to serve something totally unexpected at gatherings. They have cozy flavors and playful textures that turn everyday ingredients into a festive treat. The salty cheese and nutty pecans bring balance to the fluffy sweetness of the potato and the pillowy marshmallow topping. If you are tired of ordinary appetizers, this recipe will charm everyone around the table.
I started making these after a Thanksgiving dinner when I had extra sweet potatoes and a bag of marshmallows staring at me from the pantry. My niece now insists I save some for her every time she comes over.
Ingredients
- Sweet potatoes: Choose firm, medium to large sweet potatoes with tight skin and vivid color for best flavor and a sturdy shell
- Unsalted butter: Adds richness to the filling and ensures the mashed filling stays moist
- Ground cinnamon: Warms up the flavor profile and is essential for cozy-sweet notes
- Sea salt: Enhances both the sweet and savory elements of the filling and topping
- Brown sugar: The molasses in brown sugar gives extra depth and keeps the filling luxurious
- Shredded cheddar cheese: Brings savory balance and creamy texture Go for sharp cheddar for a bigger flavor payoff
- Chopped pecans: They add nuttiness and crunch Toast lightly before using for extra aroma or leave them out for a nut-free version
- Mini marshmallows: These melt beautifully for a gooey drizzle Check ingredients if you need them to be vegetarian
- Milk: Needed to loosen the marshmallow mixture Any milk or creamy plant-based milk will work
- Chopped fresh chives: These give a pop of color and a bright bite Sprinkle just before serving for maximum freshness
- Flaky sea salt: Offers texture and helps tame the sweetness in each bite
Instructions
- Prepare the sweet potatoes:
- Wash and scrub sweet potatoes thoroughly dry them well to help the skins crisp in the oven. Place them on a parchment-lined baking sheet and pierce a few times with a fork. Bake at 400°F for 40 to 45 minutes or until you can easily insert a fork through the flesh.
- Cool and halve:
- Let the sweet potatoes cool until easy to handle. Carefully slice each one lengthwise to make two long boats.
- Scoop out the flesh:
- Using a spoon, gently scoop out most of the inside of each half but leave about a quarter inch border so the skins hold their shape on the baking sheet.
- Mash the filling:
- Put the scooped sweet potato flesh into a mixing bowl. Add melted butter, cinnamon, sea salt, and brown sugar. Mash together until completely smooth. Stir in cheddar cheese for melty pockets and pecans if you want extra texture.
- Stuff the skins:
- Spoon the mashed mixture back into the skins. Slightly mound the filling so it sits above the skin edges. Return filled skins to the oven for 10 more minutes to heat through and melt the cheese.
- Make the marshmallow drizzle:
- During the last few minutes of baking, place marshmallows and milk in a small saucepan over very low heat. Stir constantly using a spatula until the mixture is glossy and smooth. Turn off the heat once it is pourable.
- Drizzle and finish:
- Take potato skins from the oven. While still hot, spoon or drizzle the marshmallow sauce over each one. Sprinkle with chives and a little flaky sea salt.
- Serve immediately:
- Serve hot or warm to enjoy the gooey cheese and marshmallow at their best.
Save I always look forward to the smell of cinnamon melting into the sweet potatoes. The marshmallow sauce feels like a holiday parade on top of each potato. Last year we ate these fireside so the cheese was still stringy and the marshmallow goo dripped down our chins.
Storage Tips
Loaded sweet potato skins store well in an airtight container in the fridge for up to three days. If prepping in advance, wait to add the marshmallow drizzle and final toppings until just before serving. To reheat, place skins in the oven at 350°F until warmed through. The microwave works but can soften the skins.
Ingredient Substitutions
Swap out cheddar for tangy goat cheese or smoky gouda for extra depth. If avoiding nuts, simply omit the pecans the skins will still taste rich. For a vegan option, use plant-based butter, marshmallows made without gelatin, and your favorite dairy-free cheese shreds.
Serving Suggestions
Try these as a brunch centerpiece with fresh fruit and a crisp salad on the side. They also make a festive side for holiday dinners or a fun snack at casual parties. For extra flair, add dried cranberries or a sprinkle of pumpkin seeds with the final toppings.
Cultural and Historical Context
Sweet potatoes and marshmallows have a long-standing connection at American holiday tables. Combining their natural sweetness with the savory goodness of cheese and herbs brings a playful modern twist to a classic pairing. The mix of textures and flavors in this dish really echoes both Southern and nostalgic comfort food influences.
Seasonal Adaptations
Roast sweet potatoes in the fall for peak flavor Finish with chopped rosemary or sage in winter for a deeper savory profile Toss in diced apples or dried fruit for a sweet spring or summer upgrade
Success Stories
I once brought these to a baby shower and found that even guests who claim to dislike sweet potatoes went back for seconds. The surprise of melty marshmallow and sharp cheddar makes these memorable for anyone who tries them.
Freezer Meal Conversion
If you want to freeze these for future snacking, prepare the skins up through stuffing but skip the marshmallow. Wrap tightly in foil and freeze for up to two months. Thaw and reheat in the oven, then finish with fresh marshmallow drizzle before serving.
Save Loaded sweet potato skins with marshmallow drizzle will become the most requested addition at your table. You will love how easy they are to adapt with your favorite cheeses, toppings, or even a handful of crispy onions over the top for a little extra crunch.