Loaded Sweet Potato Skins Marshmallow (Print View)

Savory-sweet sweet potato skins crowned with cheesy filling and marshmallow drizzle for a festive treat.

# Components:

→ Sweet Potatoes

01 - 3 large sweet potatoes, scrubbed and dried

→ Filling

02 - 2 tablespoons unsalted butter, melted
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon sea salt
05 - 1/4 cup brown sugar, packed
06 - 1/2 cup shredded cheddar cheese
07 - 1/4 cup chopped pecans (optional)

→ Marshmallow Drizzle

08 - 1 cup mini marshmallows
09 - 1 tablespoon milk (or plant-based alternative)

→ Toppings

10 - 2 tablespoons chopped fresh chives (optional)
11 - 1/4 teaspoon flaky sea salt

# Directions:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Pierce sweet potatoes several times with a fork. Arrange on the prepared baking sheet and roast for 40 to 45 minutes, until tender.
03 - Remove from oven and let cool slightly. Cut each potato in half lengthwise. Carefully scoop out most of the flesh, leaving a 1/4-inch border to maintain skin structure.
04 - In a mixing bowl, combine the scooped sweet potato flesh, melted butter, ground cinnamon, sea salt, and brown sugar. Mash until smooth. Mix in shredded cheddar cheese and pecans if desired.
05 - Spoon the prepared filling into the sweet potato skins, mounding slightly. Return filled skins to the baking sheet and bake for 10 minutes, until heated through and cheese is melted.
06 - While skins bake, melt mini marshmallows with milk in a small saucepan over low heat, stirring constantly until smooth and pourable.
07 - Remove sweet potato skins from the oven. Drizzle generously with the marshmallow mixture. Sprinkle with fresh chives and flaky sea salt.
08 - Serve sweet potato skins warm for optimal texture and flavor.

# Expert Advice:

01 -
  • Uses simple ingredients you likely have on hand
  • The marshmallow drizzle gives you that nostalgic dessert taste while staying totally snackable
  • Customizable with nuts or cheese for sweet or savory lovers
  • Vegetarian friendly and crowd pleasing at brunch and parties
02 -
  • High in vitamin A and fiber from sweet potatoes
  • Perfect for prepping ahead and finishing just before serving
  • Naturally gluten free if you double check your marshmallows and cheese
03 -
  • Always taste your filling before stuffing the skins to adjust sweetness or salt
  • Do not overbake after stuffing or the cheese can dry out and the skins lose crispness
  • To toast pecans, spread them on a baking sheet and bake at 350°F for just five minutes for maximum aroma

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