“Twice Baked” Maple Sweet Potatoes

"Twice Baked" Maple Sweet Potatoes

Have you been dreaming of sweet, tender sweet potatoes with golden marshmallows on top? Craving warm, maple flavor with just the right amount of spice and richness? What about sweet potato casserole, but with the delicious skin still on?

If the answer to any of the above questions is “heck yes!”: this is the recipe for you!

In my twist on a sweet potato casserole, I take the idea of “twice-baked” potatoes and turn it sweet and oh-so-delish! I have always adored the skin of the potato, so I decided to use that as a vessel instead of a boring ceramic dish. Man oh man, was I in heaven when I took a bite of these sweet potatoes, which are packed with maple syrup and golden, toasted goodness! When I eat this dish, it brings me back to Thanksgiving, Autumn, AND camping all at the same time!

Who could resist? Definitely not me. Let’s dig in!

“Twice Baked” Maple Sweet Potatoes
aka Sweet Potato Casserole, with the skin as well!

Serves 4        Serving Size: One potato half              Calories/Serving: 156


  • 2 (10-oz each) sweet potatoes
  • 1/2tsp vanilla
  • 1/4tsp salt
  • 1/8tsp cinnamon
  • 1/3c. sugar free maple syrup
  • 1tbl light margarine
  • 2tbl unsweetened almond milk (or other low-fat milk)
  • 1/2c. mini marshmallows


  1. Cook your sweet potatoes. You can do this by baking them in a 350-375 degree oven for 45-55 minutes, or by microwaving them for 5-10 minutes on HIGH and gently squeezing the skin to see if they are done. Either way, they should be cooked. Don’t forget to lightly put holes in the potato with a fork so it doesn’t explode!
  2. Preheat the oven to 350 degrees, if it is not already hot.
  3. Allow potatoes to cool for about 4 minutes, then carefully cut in half lengthwise. Scoop out the insides of the potatoes, leaving a thin layer between the skin and what you have scooped out (to provide structure). Place the scooped out potatoes into a medium-sized bowl.
  4. Add the vanilla, maple syrup, almond milk, salt, cinnamon, and margarine to the bowl. With a fork or potato masher, mash until smooth and creamy (this could take a few minutes). After they are creamy, evenly redistribute the mixture back into the potato skins. Do it gently, as the skins might be a bit delicate.
  5. Place the potato halves in a rimmed casserole dish, and place in the oven for 5-10 minutes (or until heated through). Remove the potatoes, and place 2tbl marshmallows on the top of each half.
  6. Place back in the oven and broil the potatoes about 2 inches from the flame, for about 2-4 minutes or until the marshmallows turn golden. Remove from the oven, and serve. Note: these also taste great the day after; just warm them up in the microwave or in a 350 degree oven. Yumm!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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