Twice-Baked Sweet Potatoes
I love baked sweet potato and I love sweet potato casserole so why not make these easy Twice Baked Sweet Potatoes that are so easy, fun and delicious.
GLUTEN FREE SIDE
Lauren Vasnelis
10/3/2026
Twice-Baked Sweet Potatoes
These Twice-Baked Sweet Potatoes are basically everything I love about a classic sweet potato casserole, except everyone gets their own individual serving right in the sweet potato skin.
The sweet potatoes are baked until soft, scooped out, and mixed with butter, brown sugar, cinnamon, and just enough almond milk to make the filling creamy. Then everything goes back into the skins, gets topped with mini marshmallows, and goes into the oven one more time until those marshmallows are soft and golden.
They’re sweet, cozy, ridiculously easy, and perfect for fall, Thanksgiving, or really any time you want your sweet potato to feel a little more like dessert.
I make mine dairy-free, but regular butter and milk work perfectly well if dairy isn’t an issue for you.
Servings: 4 halves
Prep Time: About 15 minutes, plus optional cooling time
Cook Time: About 1 hour 10 minutes
Oven Temperature: 400°F
Equipment
Baking sheet
Mixing bowl
Ingredient Breakdown
Sweet Potatoes
Sweet potatoes are naturally sweet, creamy, and sturdy enough that their skins can become their own little serving dishes.
They’re also packed with beta-carotene and provide fiber, potassium, and other nutrients. For this recipe, you want sweet potatoes that are relatively similar in size so they’ll finish their first bake around the same time.
Dairy-Free Butter
I use dairy-free butter to add richness to the filling while keeping the recipe dairy-free. If dairy isn’t an issue for you, regular butter works just as well.
Brown Sugar
Brown sugar adds sweetness but also brings a deeper, slightly caramel-like flavor that works really well with sweet potatoes and cinnamon.
You can adjust it depending on how sweet you like your sweet potatoes, especially since you’re adding marshmallows on top.
Cinnamon
Cinnamon gives these that warm, cozy flavor I want in a fall sweet potato. I use anywhere from one to two teaspoons depending on how cinnamon-forward I want them.
Almond Milk
You only need a splash of almond milk. It helps loosen the filling and makes it a little creamier without turning it runny.
Another milk can easily be substituted based on your preferences and dietary needs.
Mini Marshmallows
This is the fun part.
Mini marshmallows melt and toast much more evenly than large marshmallows and give you that classic sweet potato casserole finish.
I say about 20, but realistically, use as many marshmallows as you want.
Ingredients
2 sweet potatoes
2 tablespoons dairy-free butter
Regular butter works too
2 tablespoons brown sugar
1–2 teaspoons cinnamon
Splash of almond milk
About 20 mini marshmallows, or as many as you want
Instructions
Bake the Sweet Potatoes
Preheat your oven to 400°F.
Clean the sweet potatoes well and carefully pierce them several times with a fork.
Bake for approximately 1 hour, flipping halfway through, until the sweet potatoes are completely tender.
Remove them from the oven. If you’re daring, you can start working with them right away, but they’re going to be very hot. There’s absolutely nothing wrong with letting them cool until they’re comfortable to handle.
Scoop Out the Sweet Potatoes
Once you can safely handle them, carefully slice each sweet potato in half lengthwise.
Scoop the sweet potato flesh into a mixing bowl, being careful to leave the skins intact. You’re going to use those skins as the shells for the second bake.
Make the Filling
Add the dairy-free butter, brown sugar, cinnamon, and a splash of almond milk to the sweet potato.
Mix until everything is completely incorporated and you’ve reached the consistency you like.
I just use a fork because I don’t mind my filling having a little texture. If you want yours especially smooth and fluffy, you can use hand beaters instead.
Sweet potatoes are more forgiving than regular white potatoes when it comes to mixing, so you have some flexibility here.
Fill the Sweet Potato Skins
Spoon the filling back into the reserved sweet potato skins, dividing it evenly among the four halves.
Top with as many mini marshmallows as you want. About 20 total is a good starting point, but we’re putting marshmallows on sweet potatoes here. I’m not going to tell you when to stop.
Bake Again
Return the filled sweet potatoes to the 400°F oven and bake for approximately 10 minutes, or until the filling is heated through and the marshmallows have started to brown.
If you want the marshmallows even more toasted, you can switch the oven to broil very briefly.
Do not walk away from them. Marshmallows can go from beautifully toasted to burnt incredibly fast under the broiler.
Cool and Enjoy
Remove the twice-baked sweet potatoes from the oven and let them cool for a few minutes.
Serve warm and enjoy!
Lauren’s Tips 💛
Give Yourself Permission to Let Them Cool
You can start scooping the potatoes while they’re still piping hot. I’ve done it.
But unless you’re in a hurry, let them cool enough that you can comfortably handle them. It makes keeping the skins intact much easier and is considerably nicer on your fingers.
Don’t Scoop Too Aggressively
You need those skins for the second bake, so don’t scrape every last bit of sweet potato out. Leaving a thin layer of potato attached to the skin gives it some structure and makes it much less likely to tear.
Fork or Hand Mixer? Both Work
I use a fork because I like a little texture in my filling. If you want something smoother and fluffier, use hand beaters.
There’s no need to turn this into an extra step unless you actually care about having an ultra-smooth filling.
Add the Almond Milk Slowly
We’re looking for creamy, not soupy.
Start with a small splash. You can always add another splash if the filling seems too thick.
Watch Those Marshmallows
If you decide to use the broiler, stay right there.
Seriously. This isn’t the time to answer a text or start cleaning the kitchen. It can take only moments for marshmallows to go from golden brown to burnt.
Notes
Two sweet potatoes make four twice-baked sweet potato halves.
Try to choose sweet potatoes that are relatively similar in size so they bake at approximately the same rate.
The initial bake takes approximately 1 hour at 400°F, but particularly large sweet potatoes may need additional time.
The sweet potatoes are ready when they’re completely tender through the center.
Letting them cool before scooping is optional but makes them easier to handle.
Leave a thin layer of sweet potato attached to the skin when scooping to help prevent tearing.
Start with a small splash of almond milk and add more only if needed.
Brown sugar and cinnamon can both be adjusted to taste.
Regular butter and milk can replace the dairy-free versions if dairy isn’t an issue.
The second bake takes approximately 10 minutes at 400°F.
Broiling at the end is optional and should only take a very short time.
If you need the recipe to be strictly gluten-free or dairy-free, always check the labels on your butter, almond milk, marshmallows, and other packaged ingredients.
Frequently Asked Questions
How do I know when the sweet potatoes are finished with the first bake?
They should be completely tender through the center. A fork should slide into the sweet potato easily without much resistance.
If they’re still firm inside after an hour, give them a little more time.
Do I have to let the sweet potatoes cool before scooping them?
No, but your fingers may disagree with that decision.
You can work with them hot if you’re careful, or simply let them sit until they’re comfortable enough to handle.
How do I keep the sweet potato skins from tearing?
Don’t scoop all the way down to bare skin. Leave a thin layer of sweet potato around the inside to give the shell some structure.
Letting the potatoes cool slightly before working with them also helps.
Can I make the filling smoother?
Absolutely. I use a fork because I don’t mind a slightly textured filling, but you can use hand beaters if you want something smoother and fluffier.
How much almond milk should I use?
Just a splash to start.
The exact amount will depend somewhat on the size and moisture level of your sweet potatoes. Add enough to make the filling creamy without making it loose.
Can I make these sweeter?
Yes. Add a little additional brown sugar to the filling or simply pile on some extra marshmallows.
Can I use regular butter?
Yes. I make mine dairy-free, but regular butter works perfectly well if dairy isn’t an issue for you.
Do I have to use almond milk?
No. Use another milk that works for your dietary needs and preferences.
How many marshmallows should I use?
I estimate about 20 mini marshmallows total, but that’s hardly a rule.
Use enough to cover the tops the way you like them.
Do I have to broil the marshmallows?
No. They’ll begin softening and browning during the second bake.
The broiler is only there if you want that extra-toasted finish.
Can I prepare these ahead of time?
Yes. You could complete the first bake, make the filling, and refill the sweet potato skins ahead of time. Refrigerate them covered, then add the marshmallows and complete the second bake when you’re ready to serve.
If they’re going into the oven cold from the refrigerator, expect them to need a little additional time to heat completely through.
Are these a side dish or dessert?
I think of them as a sweet fall side dish, especially for Thanksgiving or a holiday dinner.
But between the brown sugar, cinnamon, and toasted marshmallows, they’re definitely flirting with dessert territory.