Loaded Sweet Potato Skins Marshmallow

Loaded Sweet Potato Skins with Marshmallow Drizzle are my answer when I want something crowd-pleasing and a little over-the-top These are sweet potato boats brimming with creamy spiced filling crispy edges and a gooey marshmallow finish that makes them irresistible at any gathering Sweet and savory mingle in every bite and they always disappear fast

The first time I brought these to a holiday potluck they vanished before anything else I love that even picky eaters ask for the recipe

Ingredients

• Sweet potatoes: Provide the velvety canvas Choose ones that are firm and heavy for their size with no bruises for best flavor and texture
• Unsalted butter: Brings richness to the filling Use fresh good quality butter for smooth mixing
• Ground cinnamon: Adds warmth and a subtle holiday aroma Freshly ground if you have it makes a difference
• Sea salt: Balances sweetness and enhances all flavors A flaky finishing salt elevates the final bite
• Brown sugar: Delivers a caramel note Choose moist dark brown sugar for deeper taste
• Shredded cheddar cheese: Offers a savory sharp contrast Go for good block cheddar you shred yourself for better melt
• Chopped pecans: Add crunch and buttery nutty flavor Toast lightly before adding for extra depth optional
• Mini marshmallows: Create gooey sweet drizzle Look for brands with a short ingredient list or vegan options if needed
• Milk: Helps create a pourable drizzle Any unsweetened plant-based milk also works
• Fresh chives: Give color and light oniony brightness optional
• Flaky sea salt for sprinkling: Finishes with a burst of texture and flavor

Instructions

Prep and roast the sweet potatoes:

Preheat your oven to four hundred degrees Fahrenheit Place parchment paper on a sturdy baking sheet Prick each potato all over with a fork to help steam escape Place spaced apart on the sheet and roast forty to forty five minutes until a fork slides in easily and skins puffed

Cool and halve the potatoes:

Remove hot potatoes from oven and allow to cool just enough to handle With a sharp knife slice each lengthwise into two even halves

Scoop and save the flesh:

Using a spoon gently scoop out most of the sweet interior leaving a thin quarter inch layer inside the skin to keep skins intact as shells

Mix the filling:

In a large bowl mash together the scooped sweet potato flesh with melted butter cinnamon sea salt and brown sugar Work the mixture until silky smooth and well combined Fold in cheddar cheese and pecans saving a bit of cheese to top later

Stuff and bake again:

Heap the filling back into each skin spreading evenly and piling slightly higher in the middle Nestle filled skins back on baking sheet and return to hot oven for ten minutes to reheat and melt cheese

Make marshmallow drizzle:

While potato skins bake place mini marshmallows and milk in a saucepan over lowest heat Stir slowly until marshmallows become smooth and pourable If drizzle seems too thick add another splash of milk

Finish assembly:

Remove hot sweet potato skins from oven and place on a serving platter Immediately drizzle glossy marshmallow sauce over each skin Finish with chopped chives and a pinch of flaky sea salt before serving

Serve and enjoy:

Offer these warm when the filling is gooey and the drizzle is soft Each bite is best eaten with fingers warm and messy

Pin

Cheddar is hands down my favorite add-in for sharp cheesy pull but my kids love sneaking extra marshmallows over the top It always sparks laughter when they see the gooey drizzle stretching from pan to plate

Storage Tips

Store assembled but undrizzled sweet potato skins in an airtight container in the fridge for up to three days Reheat gently in a low oven to keep the skin crisp and only add the marshmallow drizzle before serving For longer storage freeze the stuffed skins after step five wrapped tightly and thaw in the fridge overnight before baking as directed

Ingredient Substitutions

You can swap cheddar for goat cheese for a tangy creamy contrast Feta or blue cheese also work for bold flavor Omit pecans for nut free or replace with roasted pumpkin seeds Marshmallow drizzle can be made with vegan marshmallows and plant milk For those avoiding dairy use plant-based butter and cheese

Serving Suggestions

These are showstopping as appetizers at fall gatherings or Friendsgiving They also make a satisfying brunch alongside leafy greens or a creamy soup Cut smaller for party platters or serve as a unique vegetarian entree topped with more nuts or seeds

Cultural and Seasonal Flexibility

Sweet potato and marshmallow is a classic American holiday pairing but this finger-food format feels fresh for game days backyard parties or cozy movie nights For autumn use local orchard apples diced in with the filling or a sprinkle of pumpkin spice in place of cinnamon In spring add fresh herbs for brightness

Pin

One year these upstaged the main course at Thanksgiving Kids and adults who claimed not to like sweet potatoes asked for seconds They have a way of making you the star cook of any event

Recipe Questions & Answers

→ Can these sweet potato skins be made nut-free?

Yes. Simply omit the pecans from the filling for a nut-free version. All other ingredients will work.

→ What cheese alternatives work well in the filling?

Goat cheese or crumbled feta are tangy substitutes for cheddar, offering a unique flavor twist.

→ How do I achieve smooth marshmallow drizzle?

Melt mini marshmallows gently with milk over low heat, stirring until the mixture becomes smooth and pourable.

→ Can these skins be prepared in advance?

The sweet potatoes and filling can be prepared ahead, but drizzle with marshmallow right before serving for best texture.

→ What wines pair well?

Lightly sweet Riesling or sparkling wines complement the sweet and savory flavors of the dish.

→ How do I make this dish vegetarian or vegan?

Use plant-based milk and vegetarian marshmallows. Skip or replace cheese for a vegan variation.