These Loaded Twice Baked Sweet Potatoes have it all from savory bacon to mini marshmallows and sweet brown sugar streusel all mixed together with buttery, mashed sweet potato. An easy make ahead dish when time is short!
Who doesn’t love a twice baked potato? Now how about we take that idea to the holiday dinner table (or anytime really!) and enjoy these Loaded Twice Baked Sweet Potatoes, too?
You can make these ahead of time too. I make them and keep them covered and refrigerated for the big dinner day. Hello Thanksgiving and Christmas, I’m talking about you!
I even freeze them to have on hand. We are all busy so whenever I can make something easier, why not?
Just bake the sweet potatoes, let them cool and slice and scoop.
Mash up those fluffy sweet potatoes with butter, brown sugar and some pumpkin spice.
With some crumbled bacon for the salty aspect, fluffy mini marshmallows for the sweet, these all get mixed together and stuffed back into the sweet potato skins!
Top these with a easy brown sugar streusel, like I used on my Mini Peanut Butter Apple Pies and they’re ready to be baked.
For other sweet potato recipes I hope you try my Honey Mustard Sweet Potato Salad, Sweet Potato Gratin or Roasted Sweet Potatoes, Cranberries and Pineapple with Serrano and Rosemary. Enjoy!
- 10 sweet potatoes (medium sized)
- 4 tbsp butter
- 4 tbsp brown sugar
- 1 tsp pumpkin spice (or cinnamon only)
- 1/2 tsp kosher salt
- 4 slices bacon (cooked and crumbled)
- 1 cup mini marshmallows
- 1/3 cup brown sugar
- 1/4 cup flour
- 1/4 cup oats
- 2 tsp cinnamon
- 4 tbsp butter cold and cut into small pieces
- In a small bowl cut the butter into the sugar, flour, oats and cinnamon with a fork or pastry blender until small pea shaped crumbs form. Set aside.
- Preheat oven to 400°F. Prick each sweet potato a few times with a fork and place on a lined baking sheet.Bake for 45-50 minutes, or until tender.
- When cool enough to handle slice lengthwise and carefully scoop out the tender potato, leaving a 1/4 inch thick border. Discard 2 of the skins and keep remaining 8 empty skins on baking sheet.
- Mix the sweet potatoes, butter, brown sugar, pumpkin spice and salt by hand or electric mixer. Taste and season again to adjust with salt if needed.
- Add half of the bacon, half the Oat Crumb Topping and all the marshmallows, stirring to combine. Carefully scoop filling back into 8 of the 10 skins (See Note 1). Top with remaining Oat Crumb Topping and bacon, distributing evenly. (See Note 2).
Place the sweet potatoes in a 400°F oven and bake for 20 minutes. Serve immediately.
- I like these filled so by having more filling than skins is best. Save remaining two skins for other use if you like.
- At this point the sweet potatoes can be covered with plastic wrap and refrigerated for up to 2 days and then baked or frozen for later use.