Loaded Sweet Potatoes

Loaded sweet potatoes are an easy way to get all the delicious flavors of a sweet potato casserole, without all the work and dishes. Plus, you can make as many (or few) as you need.

Course Side Dish

Cuisine American

Keyword sweet potatoes

Prep Time 10

Cook Time 1

Load the sweet potatoes 15

Total Time 1 25

Servings

Calories 440kcal

Author Elizabeth

Ingredients

4 Sweet Potatoes or as many as needed scrubbed clean and patted dry
4 tablespoons Butter we used regular salted butter
½ cup Brown Sugar not packed down
1 tablespoon Water
½ teaspoon Ground Cinnamon
¼ teaspoon Pure Vanilla Extract
1 cup Miniature Marshmallows

Instructions

You will also need: Aluminum foil, Large baking sheet
Preheat the oven to 400°F.
Prick the sweet potatoes a few times on all sides with a fork or the tip of a sharp knife.
Cut a piece of foil approximately 16 – 18 inches.
Wrap each potato going around a couple of times and fold in the ends.
Arrange the wrapped potatoes on a baking sheet leaving at least a couple of inches between them.
Bake the potatoes on the middle rack of the preheated oven for 50 – 60 minutes or until they’re completely tender.
Test if the sweet potatoes are done by unwrapping the largest one and inserting a sharp knife into its thickest part. If the knife slides in and out easily then they’re done. If not, rewrap and continue cooking another 10-15 minutes and test again.

When the sweet potatoes are almost done

Add the butter, brown sugar, water, cinnamon and vanilla to a small saucepan.
Warm gently over medium heat and stir almost constantly with a small whisk or fork until the butter is melted and the brown sugar is dissolved.
Continue cooking for 2 – 3 minutes. Take the pan off the heat if the sauce starts to simmer. Give it a quick stir occasionally until ready to use.

Prepare the loaded sweet potatoes

Preheat the oven to low broil.
Carefully unwrap the potatoes; leave them on the foil so your baking sheet stays clean. Fold or scrunch it down around the potato.
Cut a slit on top, run almost the entire length and only go about halfway deep. Leave about ¼ - ½ on each side. Once the potato is cut, let some of steam escape before resuming.
Use a paper towel or clean kitchen towel to push the sides in gently to open the middle. Use a fork and gently fluff the flesh without disturbing the skin. Take care not to prick it.
Add 1 – 2 tablespoons of the cinnamon sugar caramel sauce.
Top with about 2 – 3 tablespoons of marshmallows.
Repeat with the remaining sweet potatoes.
Place the baking sheet in the preheated oven for 30 – 45 seconds or until the marshmallows are toasted on top.
Serve the loaded sweet potatoes and enjoy!

Notes

Choose sweet potatoes that are all roughly the same size so that they cook at the same rate.

The baking time is going to depend on the size and shape of the sweet potatoes.

Important: The marshmallows will toast very quickly, keep an eye on them. Turn on the oven light and stare right at them. Have your oven mitts ready to go and make sure no one is in the kitchen in your way. This happens very quickly, be ready!

Nutrition