sweet potato marshmallow recipe
- The Best sweet potato marshmallow recipe
- Sweet Potato Marshmallow Stuffed Baked Potatoes
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Sweet Potato Marshmallow Stuffed Baked Potatoes Works
- ❓ Frequently Asked Questions About Sweet Potato Marshmallow Stuffed Baked Potatoes
The Best sweet potato marshmallow recipe
Health-wise, sweet potatoes are packed with vitamins and fiber, and these marshmallows keep that goodness without the refined sugar. They’re great for kids’ breakfasts or as a guilt-free treat for adults who want something indulgent but still nutritious. Plus, they’re easy to make ahead and freeze, so you can whip them up anytime without extra effort. My family especially enjoys them on top of pancakes or waffles, but they’re also fantastic in pies, oatmeal, or even just by themselves. It’s a recipe that feels like a little comfort in every bite.
Sweet Potato Marshmallow Stuffed Baked Potatoes
A creamy, comforting twist on classic baked potatoes, loaded with sweet potato marshmallow sauce for a sweet-and-savory flavor that’s perfect for cozy meals. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup mashed sweet potatoes
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon
👨🍳Directions
-
1
Preheat oven to 425°F. Boil 4 large russet potatoes in salted water for 15–20 minutes until tender. Drain and let cool slightly. -
2
Mix flour and salt in a bowl. Roll each potato into a log, wrap in foil, and bake for 20 minutes. Unwrap and bake 10 more minutes until crispy. -
3
In a saucepan, heat sweet potatoes, heavy cream, powdered sugar, vanilla, and cinnamon over medium heat until thickened (about 5 minutes). -
4
Scoop the marshmallow sauce into each baked potato and serve warm.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Pot
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sweet Potato Marshmallow Stuffed Baked Potatoes Works
❓ Frequently Asked Questions About Sweet Potato Marshmallow Stuffed Baked Potatoes
How do I know when sweet potatoes are ripe enough for this recipe?
Sweet potatoes are best when their skin is deep orange or reddish-brown and slightly firm to the touch. They should feel heavy for their size and have a slightly soft spot when pressed gently. Avoid very hard or mushy potatoes—they’ll turn the marshmallows gummy.
Can I use a microwave instead of an oven for baking the marshmallows?
Yes, but you’ll need to adjust the method slightly. Preheat your microwave to medium-high (about 700–800 watts). Place the marshmallow mixture in a microwave-safe ramekin, cover loosely with a damp paper towel, and bake in 20-second bursts, stirring after each, until the edges are set but the center is still soft (about 2–3 minutes total).
What if my sweet potatoes are too large or small for the recipe?
For smaller sweet potatoes, cut them into 1-inch cubes before roasting. For larger ones, peel and slice them into 1/2-inch rounds. Adjust the roasting time by 5–10 minutes if needed, checking for doneness at 30-minute intervals.
Why do some marshmallows turn out crumbly instead of fluffy?
Crumbly marshmallows often happen if the sweet potatoes aren’t fully roasted or if the mixture isn’t heated long enough. Roast the sweet potatoes until they’re tender (about 45–50 minutes at 400°F), then let them cool slightly before blending. If the mixture is too thick, add 1–2 tablespoons of water or milk before folding in the marshmallow fluff.
Can I make this recipe ahead of time and reheat it?
Yes, but reheat carefully to avoid sogginess. Store the roasted sweet potatoes in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 15–20 minutes until warmed through. For the marshmallow mixture, freeze it in portions and reheat in the microwave or oven until melted and fluffy.
