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Loaded Sweet Potato Marshmallows

As seen in: Sweet Treats to Satisfy Any Craving

Experience the delicious blend of tender, baked sweet potatoes filled with melted butter, brown sugar, cinnamon, crunchy pecans, and golden mini marshmallows. This dish perfectly balances savory and sweet notes, making it ideal for holiday tables or cozy family dinners. Quick to prepare and budget-friendly, it's a crowd-pleaser that requires just a handful of basic ingredients. Versatile enough to be adapted with different nuts or the use of an air fryer, it brings warmth and familiarity to any meal. Each bite delivers a comforting mix of soft sweet potato and crackly marshmallow topping for a memorable side.

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A woman named Sophie is smiling and holding a plate of food.
Created By Sophie
Last updated on Wed, 23 Jul 2025 12:32:50 GMT
A fork is stuck in a baked potato with marshmallows on top. Save Pin
A fork is stuck in a baked potato with marshmallows on top. | sophietable.com

This loaded sweet potato with marshmallows is the ultimate comfort side dish and always disappears quickly whenever I serve it. With golden baked sweet potatoes, a creamy buttery filling, crunchy pecans, a hint of cinnamon, and gooey toasted marshmallows, every bite blends sweet warmth and nostalgic holiday flavor.

My earliest food memories are baked sweet potatoes with my mom. We always snuck extra marshmallows on top and I still do that today. It is cozy tradition that makes everyone smile at the table.

Ingredients

  • Sweet potatoes Choose ones similar in size for even baking and skip peeling for the best texture
  • Butter Adds creamy richness and helps the flavors soak in
  • Brown sugar Provides deep caramel sweetness and you can make your own with granulated sugar plus molasses
  • Cinnamon Offers warmth and brings out the sweet potato flavor
  • Pecans Toasted for extra crunch and you can leave them out if you prefer nut free
  • Mini marshmallows Perfect for a gooey topping that toasts quickly and evenly try to grab fresh ones that are still soft

Step-by-Step Instructions

Bake the Sweet Potatoes:
Wrap sweet potatoes tightly in foil and place them on a baking sheet. Bake at 400 degrees Fahrenheit for one hour until a fork slides in easily. This step makes sure every potato is silky and cooked all the way through.
Slice and Open:
Once the potatoes are baked take them from the oven but leave the heat on. Remove the foil and carefully slice a line down the center of each potato. Press both ends gently to open up a pocket. Be careful the potatoes will be hot.
Stuff the Potatoes:
Spoon in a generous amount of butter into each potato opening. Sprinkle plenty of brown sugar and cinnamon then add a handful of chopped pecans. The filling will melt a little from the heat creating a sweet and nutty base.
Top with Marshmallows:
Fill the center of each potato with a big pile of mini marshmallows. Cover the entire surface for that iconic look and the ultimate gooey topping.
Toast the Marshmallows:
Return the stuffed potatoes to the oven and bake for about five minutes. Watch closely so the marshmallows puff up and take on a golden color without burning.
A loaded sweet potato with marshmallows. Save Pin
A loaded sweet potato with marshmallows. | sophietable.com

Cinnamon is my favorite ingredient in this recipe. I once tried adding a hint of nutmeg too and the warm aroma filling the kitchen made it feel even more like home. My family always asks for seconds whenever these come out of the oven.

Storage Tips

Store any leftover stuffed sweet potatoes in an airtight container in the fridge for up to three days. To reheat bake at 350 degrees Fahrenheit until warmed through. The marshmallows will soften again and still taste great.

Ingredient Substitutions

If you are out of brown sugar make your own by mixing one cup granulated sugar with a spoonful of molasses. Walnuts work instead of pecans or just leave nuts out for allergies. Full sized marshmallows can be chopped but mini ones fit best.

Serving Suggestions

Serve alongside roast turkey for holidays or pair with a juicy grilled steak and roasted brussels sprouts for a cozy weeknight meal. They are also a great vegetarian main with a green salad on the side.

A plate of food with marshmallows on top. Save Pin
A plate of food with marshmallows on top. | sophietable.com

Cultural Context

Loaded sweet potatoes with marshmallows are classic at American Thanksgiving tables. They became popular through Southern cooking traditions and now everyone has their own twist. The sweet topping is a nostalgic bridge between savory and dessert on special family occasions.

Commonly Asked Questions

→ How do I choose the best sweet potatoes?

Select sweet potatoes of similar size so they cook evenly. Look for smooth skins free of blemishes or soft spots.

→ Can I make this dish without nuts?

Absolutely. The pecans can be omitted or replaced with other nuts like walnuts, or skipped for a nut-free option.

→ Is it okay to use regular marshmallows instead of mini?

Yes, regular marshmallows can be used if minis are not available. Simply cut or tear them and arrange on top to cover.

→ Can I prepare these sweet potatoes in advance?

You can bake the sweet potatoes ahead and reheat with toppings just before serving for optimal texture and freshness.

→ What are some serving suggestions?

Serve alongside classic holiday mains like turkey or ham, or pair with steak and vegetable casseroles for weeknight dinners.

→ Can I cook the sweet potatoes in an air fryer?

Yes, sweet potatoes can be cooked in the air fryer, then finished under the oven broiler to toast the marshmallows.

Loaded Sweet Potato Marshmallows

Sweet potatoes filled with cinnamon, sugar, pecans, and gooey marshmallows for a classic comforting side.

Preparation Time
10 Minutes
Cooking Duration
65 Minutes
Overall Time
75 Minutes
Created By: Sophie

Recipe Type: Desserts

Skill Level: Simple

Cuisine Type: American

Portion Size: 4 Number of Servings (4 loaded sweet potatoes)

Diet Preferences: Vegetarian-Friendly, Free of Gluten

What You'll Need

→ Main Ingredients

01 4 medium sweet potatoes, unpeeled
02 60 g unsalted butter
03 40 g light brown sugar
04 0.5 teaspoon ground cinnamon
05 50 g pecans, roughly chopped
06 100 g mini marshmallows

Step-by-Step Directions

Step 01

Preheat oven to 200°C. Wrap each sweet potato in aluminium foil, place on a baking tray, and bake for 60 minutes until tender.

Step 02

Remove potatoes from the oven and carefully unwrap. With a sharp knife, slice each sweet potato lengthwise down the centre and gently press the ends to create an opening.

Step 03

Distribute butter, brown sugar, ground cinnamon, and chopped pecans evenly into the centre of each potato.

Step 04

Generously add mini marshmallows over the filled sweet potatoes.

Step 05

Return stuffed sweet potatoes to the oven and bake for 5 minutes, or until the marshmallows are lightly golden and melted.

Helpful Notes

  1. For a nut-free variation, simply omit the pecans or substitute with walnuts.
  2. Full-sized marshmallows can be used if mini marshmallows are unavailable; adjust quantity as needed.
  3. For an enhanced flavour profile, a pinch of ground nutmeg can be added with cinnamon.

Recommended Tools

  • Oven
  • Baking tray
  • Aluminium foil
  • Sharp knife

Allergen Information

Always review ingredients for any allergens and consult a healthcare provider with any concerns.
  • Contains pecans (tree nuts) and dairy (butter).

Nutritional Information (Per Serving)

These details are estimates and shouldn't be considered professional health advice.
  • Calories: 332
  • Fat Content: 9.4 grams
  • Carbohydrate Content: 58 grams
  • Protein Content: 3.2 grams