Stuffed Sweet Potatoes
August 18, 2026 • 0 comments
Skip the bulky casserole dish this Thanksgiving without sacrificing any of the tradition. These stuffed sweet potatoes pack everything you love about the classic side—creamy mashed sweet potatoes, warm cinnamon, vanilla, and a touch of sweetness—into effortless, individual servings baked right in their own skins.
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- 4 medium sweet potatoes (about 8 ounces each), scrubbed and dried
- 2 Tbsp. olive oil
- 1 3/4 tsp. kosher salt
- 1/4 cup granulated sugar
- 3 oz. cream cheese, at room temperature
- 3 Tbsp. salted butter, at room temperature
- 3/4 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1 large egg
- 1 1/2 cups mini marshmallows
Directions
- Preheat the oven to 400°F. Line a baking sheet with foil. Prick the sweet potatoes 3 to 4 times each with the tines of a fork and place on the baking sheet. Brush the potatoes all over with the oil and sprinkle all over with 1 teaspoon of the salt.
- Bake the potatoes until the skin is crisp and browned and the tip of a paring knife slips easily into the flesh, 45 minutes to 1 hour.
- Split the potatoes in half lengthwise and let cool for 10 minutes to make them easier to handle (if you stuff them when they are too hot, the marshmallows will melt). Place the potatoes cut side up and scoop out the flesh into a large bowl, leaving a 1/4-inch rim of potato and skin intact. Place the potato skins back on the baking sheet.
- Mash together the sweet potato flesh, sugar, cream cheese, butter, vanilla, cinnamon, and remaining 3/4 teaspoon salt until smooth. Add the egg, mixing until fully incorporated. Spoon the filling into the potato skins (about 1/3 cup per potato half). Top with the mini marshmallows.
- Return the potatoes to the oven and bake until the filling is hot and the marshmallows are puffed and golden, 15 to 20 minutes.
