Try a winter classic in a new way: sweet potatoes sweetened with brown sugar, cinnamon, and nutmeg, then twice baked in potato halves.

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Twice Baked Candied Sweet Potatoes! Twice baked sweet potatoes sweetened with brown sugar, cinnamon, nutmeg, and ginger, then topped with mini marshmallows. Makes for great individual side dishes! |

About Twice Baked Candied Sweet Potatoes

I didn’t start to give sweet potatoes the respect they deserve until I was well into my twenties, but I’ve been doing my part to make up for lost time. I’m always down for trying a new sweet potato recipe, and I especially love new twists on classic favorites.

And, you guys, these twice-baked candied sweet potatoes are exactly that.

They take everything that’s good about candied sweet potatoes (the sugar, the spices, the marshmallows) and serve it in the built-in bowl that is a halved sweet potato.

Plus, these twice-baked sweet potatoes make great individual-sized side dishes. No need to worry about serving; everyone can just grab a half!

Baked candied sweet potatoes with marshmallows.

What’s in twice-baked candied sweet potatoes?

In order to make your own individual-serving candied sweet potatoes, you’ll need to gather the following ingredients:

  • Sweet potatoes – The star of the show! Their tender texture, bright orange color, and semi-sweet flavor are what make this side dish so popular.
  • Olive oil – For coating the outside of the potato skins so they’ll crisp in the oven. You can skip this step if you’d like.
  • Light brown sugar, salted butter, sweetened condensed milk, cinnamon, nutmeg, and ginger – All the delicious seasonings to sweeten up the sweet potato and give it that trademark “candied” taste.
  • Mini marshmallows – Because every candied sweet potato dish should be topped with soft and fluffy marshmallows.

Sweet potatoes vs yams

Although sometimes used interchangeably, there are quite a few differences between sweet potatoes and true yams that can impact your cooking. And notice I said “true yams”, as many American grocery stores add to the confusion by labeling some sweet potatoes “yams” despite the fact that true yams are nothing like sweet potatoes at all.

Confused? You and me both!

In short, this is the Cliff Notes version of what’s going on with these potatoes and how to tell them apart:

  • True yams – These are more like a russet sweet potato. They have white flesh with brown scaly skin and a dry, starchy taste. They’re typically grown outside of the United States, making them difficult to find in American grocery stores.
  • Sweet potatoes – A firm sweet potato with golden skin and light or purple flesh. This is the type of sweet potato that was originally grown in the United States.
  • Sweet potatoes that grocery stores call yams – A soft sweet potato with copper skin and golden flesh. Odds are, this is the type of sweet potato you see most often, simply because the soft texture works so well with many of the sweet potato dishes Americans traditionally make. And as for why they’re called yams, it comes down to marketing. The softer sweet potato was the second type of potato grown in the United States, and grocery stores wanted to differentiate this somehow to their customers… and instead of simply calling them firm or soft, they decided to call them yams – a type of potato they are nothing like, but since the “true” form is not commonly sold in the US, the name was seen as “available.”

There are other differences (nutritional value, various names, etc) but the above three points are the ones you need to consider when making substitutions in your cooking.

Given the above, many of the vibrant and sweet-flavored sweet potato dishes you know and love will require just that: a sweet potato (or a vegetable that looks like a sweet potato but has been labeled a yam). A true yam would not have the same bold presentation or flavor that compliments ingredients like brown sugar or maple syrup.

So, in conclusion: always use a sweet potato (or vegetable that looks like a sweet potato but was labeled a yam) when you can, especially if it’s a sweeter dish with ingredients like brown sugar, maple syrup, vanilla, etc (like these candied sweet potatoes).

Can you make twice-baked sweet potatoes ahead of time?

Yes, these sweet potatoes can be made in advance, but with a small catch:

Follow the recipe instructions like normal, but stop just before baking the potatoes a second time. Store the potatoes in a sealed container for up to two to three days.

When ready to bake, pick up from where you left off in the recipe instructions, but increase cook time by about five minutes.

How long are candied sweet potatoes good for?

Once baked and cooled, prepare the sweet potatoes for storage. I recommend either mashing them or scooping out the sweet potato flesh and discarding the skin.

Store sweet potatoes in a sealed container in the refrigerator for up to three to five days.

Sweet potatoes can be reheated in the oven at 350 degrees F for 10-15 minutes or warmed up in the microwave.

Can twice-baked sweet potatoes be frozen?

Yes, they totally can! Potatoes are great for freezing and these candied sweet potatoes are no exception.

Follow the recipe instructions like normal, but stop just before baking the potatoes a second time. Place the prepared potatoes on a baking tray and freeze for about two hours. Once frozen, individually wrap the potatoes (use whatever you like most – foil, plastic wrap, or just plastic bags) and store in the freezer. Frozen sweet potatoes can last for up to 12 months.

When ready to bake, place the frozen sweet potato halves on a baking sheet. Pick up where you left off in the recipe instructions, but increase the bake time from 10 minutes to 20-30 minutes. Then set the oven to broil and toast the marshmallows as instructed.

Twice baked candied yams with marshmallows.

Notes & tips for baked candied sweet potatoes

  • For best results, use sweet potatoes that are long and wide.
  • Before baking, be sure to scrub and dry the sweet potatoes (even if you don’t plan on eating the skin.)
  • There’s no need to wrap the sweet potatoes in foil; they’ll bake perfectly uncovered on the baking sheet.

More great side dishes

Recipe Details

Twice Baked Candied Sweet Potatoes! Twice baked sweet potatoes sweetened with brown sugar, cinnamon, nutmeg, and ginger, then topped with mini marshmallows. Makes for great individual side dishes! |
4.12 from 25 votes

Twice Baked Candied Sweet Potatoes

30 minutes prep + 1 hour 20 minutes cook
307 kcal
Yields: 8 servings
Try a winter classic in a new way: sweet potatoes sweetened with brown sugar, cinnamon, and nutmeg, then twice baked in potato halves.



  • Preheat oven to 375 degrees F.
  • Coat sweet potatoes in olive oil and pierce skins numerous times with a fork. Place sweet potatoes on a baking sheet lined with parchment paper.
    4 large sweet potatoes, 1 tablespoon olive oil
  • Bake sweet potatoes for 1 hour and 10 minutes or until soft and skins are slightly wrinkled. Allow sweet potatoes to cool for 10 minutes.
  • Cut sweet potatoes in half. Using a spoon or a cookie scoop, remove the inside of the sweet potatoes, being careful to leave a 1/4 to 1/2 inch ring around the sides so that the potatoes keep their shape. Place sweet potato pulp in a large bowl. Set the halved and emptied sweet potatoes back on the baking sheet.
  • Add brown sugar, melted butter, sweetened condensed milk, cinnamon, nutmeg, and ginger in the bowl with the sweet potato pulp. Using a potato masher or hand mixer, blend ingredients together and smooth.
    1/4 cup light brown sugar, 1/4 cup salted butter, 1 tablespoon sweetened condensed milk, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/4 teaspoon ground ginger
  • Spoon blended sweet potato mix back into the sweet potato halves, filling each a little past full.
  • Place potato skins back in the oven and heat for 10-15 minutes, then remove from oven.
  • Set oven to broil.
  • For each potato half, press marshmallows in the soft sweet potato mix, completely covering the top.
    3 cups mini marshmallows
  • Place filled sweet potatoes back in the oven on the top rack until marshmallows melt and lightly brown, about 1-2 minutes. Since each oven is different, keep a close eye on the marshmallows so they don’t burn. If they do burn, you can use two spoons to remove the marshmallows (they should come right up in a solid piece) then repeat the steps of placing the marshmallows on the sweet potatoes and lightly browning them in the oven.
  • Serve immediately.


Serving: 1serving | Calories: 307kcal | Carbohydrates: 58g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 159mg | Potassium: 596mg | Fiber: 5g | Sugar: 26g | Vitamin A: 24303IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Chris mcevoy

    Can I Put the sweet potatoes in the microwave to bake them oh do they have to be put in the oven thank you!

    • Chris mcevoy

    I did answer all the re Required things that were asked my email and my name!
    I was just wondering potatoes in the microwave instead of using the oven how would that not be a good idea thank you and have a wonderful Thanksgiving Chris

    • Chris mcevoy

    I did answer all the requirements asked name an email?

    • Chris

    Hi Chrisy
    I am making the sweet potatoes today for thanksgiving! Can I put the sweet potatoes in the microwave to bake them instead of the oven? Was just wondering?
    Thank you! Have a wonderful thanksgiving day chris

    • Dee G.

    I have tried now can make this recipe twice or use your recipe and make it in a casserole how do you keep the sweet potato from not being able to hold the insides mine were so paperthin that I couldn’t use it any suggestions by the way the recipe it is awesome I just want to do it like the picture

    • Hey, Dee! For the sweet potatoes, how much are you scooping out of the middle? In order for the potato to keep its shape, you have to leave about 1/4 to 1/2 inch of potato “flesh” around the edges/skin so it’ll still hold a bowl shape. If you scoop out too much, the potato can’t hold its form anymore and will flatten. It can be a little tricky, but the best I can suggest is to start scooping out from the middle and slowly work your way to the sides. Check the potato often (picking it up, touching the sides, etc) and the moment it starts to bow out too far or the sides appear to get flimsy, stop scooping. You can even out the corners to get a bit more potato, but overall, if you scoop slowly it’ll give you a good idea of how much is “too much” to scoop out and when to stop so you can get the pretty presentation.

    • Mitch

    Is it possible to do these the day before and reheat and then broil the marshmallows just before serving?

    • Hey, Mitch! I haven’t personally tried this, but I think this should be okay. Start at step 7 and go from there 😀

    • Eden Passante

    I’ve never ever tried marshmallows on my sweet potatoes before. I’ve heard such good things about it though, so I definitely will have to try it out!

    • It’s SO worth it, Eden! If you try it, I’d love to hear what you thought 😀

    • Raven Chrisp

    I always test new recipes out on myself before I serve the family something new, I must say this was beyond my expectations. Thank you for this new spin on a old classic. #soyummyinmytummy

    • Thank you so much for writing in, Raven! I’m so glad you liked it 😀 Hope the family does, too!

    • kristie

    Excited to try this. My hubby loves sweet potatoes! Thanks for sharing

    • John Loup

    These look absolutely Devine. My wife always made a sweet potato casserole during the holiday season. One year when our son and daughter-in-law were over, my daughter-in-law turned her nose up and refused to eat any. My wife flatly explained to her that she, my wife, had a rule. You either at least try a taste of everything or you ate nothing. When she got through tasting, there almost wasn’t enough to serve at the table. True story.

    • Ashley
    • 5 stars

    These look fantastic! What a great way to serve sweet potatoes 🙂

    • jennyb
    • 5 stars

    That looks sooooo good. Why don’t we have food like this in Australia??

    • Us crazy Americans certainly know how to take a normally healthy food and turn it into a dessert… and still have the nerve to call it a dinner side dish 😀

    • Brandon @ Kitchen Konfidence
    • 5 stars

    Such a fun and creative twist on candied yams. Love that toasted marshmallow topping. Sweet potatoes are definitely one of my favorite sides at the Thanksgiving table. Have been since I was a kid!

    • Kimberly Ann @ Bake Love Give
    • 5 stars

    I can’t even wrap my head around how amazing these look! You’ve nailed all of the delicious elements of candied yams for sure!

    • Ludavia @ Nifty Betty
    • 4 stars

    I never thought of doing this on sweet potato halves! Seems easier than peeling and doing the whole casserole! Thanks for sharing this. I will be making this recipe a lot!

    • Thanks Ludavia! I hope you like it 😀

    • Lindsay AFM
    • 5 stars

    These look gorgeous and sound delicious!! Thanks for sharing your recipe!

    • Becky @ Disney in your Day
    • 5 stars

    Yum! I love sweet potatoes but most of my family doesn’t so we don’t often have them. I think I’ll need to make these regardless!

    • At least with this recipe you could do a single serving 😀

    • Angie
    • 5 stars

    Mmm, those look so good. Candied Sweet Potatoes or Candied Yams are some of my favorite dishes at Thanksgiving.

    • Trish – Mom On Timeout
    • 5 stars

    These are straight up GORGEOUS! What an amazing side dish for Thanksgiving!Pinned!

    • heather @french press
    • 5 stars

    well, if she didn’t like them before, she will certainly LOVE them now!! what a fun way to serve sweet potatoes