There is something truly magical about the cozy combination of sweet potatoes, warm cinnamon, gooey marshmallows, and crunchy pecans. The Stuffed Sweet Potatoes with Cinnamon, Marshmallows, and Pecans Recipe takes simple, wholesome ingredients and transforms them into a dish that feels like an instant hug on a plate. Perfect for holiday dinners or anytime you want to treat yourself to a sweet-savory comfort food delight, this recipe brings out the rich natural sweetness of the potatoes while adding layers of texture and flavor that everyone will adore.

Stuffed Sweet Potatoes with Cinnamon, Marshmallows, and Pecans Recipe - Recipe Image

Ingredients You’ll Need

All the ingredients for this recipe are straightforward and easy to find, yet each plays a vital role in crafting that perfect harmony of taste and texture. From the creamy butter to the crunchy pecans, each adds its own special touch.

4 large sweet potatoes: Choose evenly sized sweet potatoes for uniform cooking and that irresistible natural sweetness.
4-6 slices of butter: Adding richness and helping the filling melt beautifully inside the potato.
1/2 cup of brown sugar: This adds deep caramelized sweetness that pairs perfectly with the cinnamon.
4 teaspoons of cinnamon: Brings warm, fragrant spice that elevates the dish into a comforting classic.
2 cups of mini marshmallows: The delightful gooey topping that melts and browns to perfection under the broiler.
1/3 cup of pecans (optional): Adds a wonderful crunch and nutty flavor, balancing the sweetness beautifully.

How to Make Stuffed Sweet Potatoes with Cinnamon, Marshmallows, and Pecans Recipe

Step 1: Preheat Oven

Start by preheating your oven to 400°F (200°C). This ensures your sweet potatoes cook evenly and get that tender texture we’re after.

Step 2: Mix Topping

In a small bowl, combine the brown sugar, cinnamon, and pecans if you’re using them. This sweet and spiced mixture will be the heart of the stuffing, giving each bite a playful crunch and warmth.

Step 3: Prepare Sweet Potatoes

Wash each sweet potato thoroughly and prick their skins a few times with a fork. This step allows steam to escape during baking and helps them cook evenly without bursting.

Step 4: Bake

Place the sweet potatoes on a baking sheet and pop them into your preheated oven. Bake for about one hour or until they are tender all the way through. You can test this by inserting a knife or skewer—it should slide in with little resistance.

Step 5: Slice and Fill

Once baked, carefully remove the hot sweet potatoes from the oven and slice them down the center lengthwise. Add a generous slice of butter and a tablespoon of the cinnamon, brown sugar, and pecan mixture into each potato. The warmth from the potato melts the butter, turning the inside velvety smooth.

Step 6: Top with Marshmallows

Crowd the tops of each stuffed potato with mini marshmallows. These will create that iconic golden-brown, gooey topping that’s just impossible to resist.

Step 7: Broil

Switch your oven to broil mode and place the sweet potatoes back in for just a few minutes. Keep a close eye on them as the marshmallows toast to a golden perfection quickly—this is where the magic really happens.

Step 8: Serve Immediately

Enjoy your version of the Stuffed Sweet Potatoes with Cinnamon, Marshmallows, and Pecans Recipe while it’s warm and fresh from the oven. The flavors meld beautifully and the textures are pure comfort food bliss.

How to Serve Stuffed Sweet Potatoes with Cinnamon, Marshmallows, and Pecans Recipe

Garnishes

To give your dish an extra pop of color and freshness, sprinkle a pinch of chopped fresh parsley or a dusting of powdered cinnamon right before serving. If you love a little extra crunch, add a handful of toasted pecans on top for visual appeal and texture contrast.

Side Dishes

These stuffed sweet potatoes pair beautifully with simple roasted veggies, a crisp green salad, or even a savory protein like roasted chicken. Because this dish is rich and sweet, balancing it with lighter sides creates a well-rounded meal that satisfies every craving.

Creative Ways to Present

For a fun twist, serve each sweet potato in a small cast iron skillet or individual ramekins. This adds charm to the table and keeps everything warm longer. Alternatively, scoop the filling out, mix with a little cream cheese, and serve it as a dip with crackers or apple slices.

Make Ahead and Storage

Storing Leftovers

Once cooled, leftover stuffed sweet potatoes can be placed in an airtight container and kept in the refrigerator for up to 3 days. Store any marshmallows separately if you want to maintain their fresh texture.

Freezing

You can freeze the baked potatoes without the marshmallows. Wrap them tightly in plastic wrap and then foil to protect from freezer burn. They’ll keep well for up to 2 months. Add marshmallows fresh when reheating for the best texture.

Reheating

Reheat leftovers in a 350°F oven until warmed through. Add fresh butter and top with marshmallows before finishing under the broiler to reignite that toasty gooey topping we all love so much.

FAQs

Can I use regular sugar instead of brown sugar?

While you can substitute regular sugar, brown sugar adds a richer, molasses-like flavor that perfectly complements sweet potatoes and cinnamon, so it’s highly recommended for this recipe.

Are pecans necessary for the recipe?

Pecans are optional but highly recommended because they add a delightful crunch and nutty depth that balances the sweetness. Feel free to omit if you have allergies or preferences.

Can I prepare this recipe ahead of time?

You can bake the sweet potatoes in advance and store them, but it’s best to add the marshmallow topping and broil them just before serving for maximum gooeyness and freshness.

What if I don’t have an oven broiler?

If you don’t have a broiler, you can finish the dish under a very hot oven for a few extra minutes, though marshmallows may brown more slowly. Alternatively, a quick blast with a kitchen torch works too.

Is this recipe suitable for vegans?

To make it vegan, substitute the butter with plant-based margarine and choose vegan marshmallows. The rest of the ingredients are naturally vegan-friendly.

Final Thoughts

If you’re looking for a sweet and comforting dish that feels like a warm embrace on a chilly day, you absolutely must try the Stuffed Sweet Potatoes with Cinnamon, Marshmallows, and Pecans Recipe. It’s deceptively simple but packed with soul-satisfying flavors and textures that will become a beloved favorite in your kitchen. Happy cooking!

Stuffed Sweet Potatoes with Cinnamon, Marshmallows, and Pecans Recipe

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4.2 from 218 reviews

Author: admin
Total Time: 1 hr 30 mins
Yield: 4 servings 1x

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Description

Deliciously sweet and comforting stuffed sweet potatoes baked to perfection, topped with a buttery brown sugar pecan mixture and golden toasted mini marshmallows. A perfect side dish or dessert option that combines warm spices with a soft, tender sweet potato base.

Ingredients

Scale

Sweet Potatoes

4 large sweet potatoes

Butter and Topping

4–6 slices of butter
1/2 cup brown sugar
4 teaspoons cinnamon
1/3 cup pecans (optional)

Toppings

2 cups mini marshmallows

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
Mix Topping: In a bowl, combine the brown sugar, cinnamon, and pecans (if using) thoroughly, then set this mixture aside.
Prepare Sweet Potatoes: Wash the sweet potatoes well and prick their skins several times using a fork to allow steam to escape during baking.
Bake: Arrange the sweet potatoes on a baking sheet and bake them for about one hour or until they are tender when pierced with a fork; baking time may vary depending on their size.
Slice and Fill: Remove the baked sweet potatoes from the oven, slice them open lengthwise, 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 potato with mini marshmallows, spreading evenly over the filling.
Broil: Switch your oven to the broil setting and return the sweet potatoes to the oven. Broil until the marshmallows become golden brown and toasted on top, keeping a close eye to prevent burning.
Serve: Serve the stuffed sweet potatoes immediately for the best flavor and enjoy this cozy, sweet treat.

Notes

You can omit the pecans if you prefer a nut-free version.
Be sure to watch the marshmallows carefully while broiling, as they can burn very quickly.
To save time, sweet potatoes can be microwaved before baking to reduce overall cooking time.
For a vegan option, substitute butter with plant-based margarine and use vegan marshmallows.

Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Category: Side Dish
Method: Baking
Cuisine: American