Stuffed Sweet Potatoes

If you love sweet potato casserole but don’t want to fuss with another big casserole dish at Thanksgiving, these stuffed sweet potatoes are your new best friend. They’ve got all the cozy, nostalgic flavors of the classic—creamy mashed sweet potatoes, warm cinnamon, vanilla, and a touch of sweetness—baked right inside their own skins for the easiest individual servings.

The process couldn’t be simpler: Roast the potatoes until the skins are crisp and caramelized, mash the insides with a little cream cheese, butter, and a hint of sugar, then spoon the fluffy filling back into the shells. A topping of golden, gooey mini marshmallows is the perfect finishing touch. They can even be made ahead, then finished in the oven right before dinner.

Whether you serve them as a Thanksgiving side dish or just for a family dinner, these stuffed sweet potatoes are festive, fun, and guaranteed to disappear fast. Because really, who can resist a buttery sweet potato topped with toasted marshmallows?

Can you use large marshmallows if you can't find mini ones?

Absolutely! Cut large marshmallows in half or quarters before topping so they melt evenly and get perfectly toasted on top.

How do you know when the sweet potatoes are fully cooked?

The sweet potatoes are ready when the skins are crisp and a paring knife slides easily into the center—usually after 45 minutes to 1 hour at 400°F.

Can you make stuffed sweet potatoes ahead of time?

Yes! You can bake the sweet potatoes up to 1 day in advance. Let them come to room temperature before adding the eggs and other mix-ins and filling the skins. Store them covered in the refrigerator. Just before serving, top them with marshmallows and bake until heated through and golden.