This is My New Favorite Way To Make Sweet Potatoes

Ingredients

• 3 medium Sweet Potatoes (scrubbed, punctured with a fork)
• 1.25 cup Pecans (chopped or crushed)
• 1 cup All-Purpose Flour (for pecan topping)
• 1 cup Brown Sugar (packed)
• 5 tablespoon Unsalted Butter (melted, for pecan topping)
• 0.25 teaspoon Kosher Salt (pinch for topping)
• 1 teaspoon Cinnamon Sugar (sprinkled into topping)
• 4 tablespoon Unsalted Butter (melted, for sweet potato filling)
• 1 teaspoon Ground Cinnamon (for filling)
• 0.5 teaspoon Ground Nutmeg (for filling)
• 0.25 teaspoon Kosher Salt (pinch for filling)
• 0.5 teaspoon Vanilla Extract (for filling)
• 0.25 teaspoon Butter Extract (for filling, adds buttery depth)
• 1 teaspoon Lemon Zest (fresh zest from one lemon)
• 0.5 cup White Sugar (adds extra sweetness)
• 2 tablespoon All-Purpose Flour (for thickening the filling)
• 1 cup Mini Marshmallows (for topping, optional if you love marshmallows)

Instructions

1. Prep Potatoes

   Preheat the oven to 400°F. Scrub the sweet potatoes, pat dry, and poke 6‑8 holes in each with a fork.

   Time: PT5M

   Temperature: 400°F

2. Bake Sweet Potatoes

   Place the potatoes on a foil‑lined baking sheet and bake for 45‑60 minutes, until a fork slides in easily.

   Time: PT45M

   Temperature: 400°F

3. Make Candied Pecan Topping

   In a bowl combine chopped pecans, 1 cup flour, 1 cup brown sugar, 5 tbsp melted butter, a pinch of kosher salt, and 1 tsp cinnamon sugar. Mix until a coarse crumble forms.

   Time: PT10M

4. Scoop Potato Flesh

   Remove the baked potatoes, let cool 5 minutes, then cut off the tops. Scoop out most of the flesh into a mixing bowl, leaving a thin layer on the skin for stability.

   Time: PT5M

5. Season and Mash Filling

   To the scooped sweet potato add 4 tbsp melted butter, 1 tsp cinnamon, ½ tsp nutmeg, pinch of salt, ½ tsp vanilla extract, ¼ tsp butter extract, 1 tsp lemon zest, ½ cup white sugar, 1 cup brown sugar, and 2 tbsp flour. Mash until just combined; keep a few lumps for texture.

   Time: PT10M

6. Stuff Potatoes and Add Topping

   Spoon the seasoned mash back into each potato skin, mounding slightly. Sprinkle the candied pecan crumble evenly over each stuffed potato.

   Time: PT5M

7. Second Bake

   Return the stuffed potatoes to the oven (now set to 350°F) and bake for 15‑20 minutes, until the topping is golden and crisp.

   Time: PT20M

   Temperature: 350°F

8. Add Marshmallows and Caramelize

   Scatter mini marshmallows over each potato. Place under the broiler (or use a kitchen blowtorch) for 2‑3 minutes, until the marshmallows melt and turn lightly golden.

   Time: PT5M

   Temperature: 350°F

9. Serve

   Remove from oven, let cool a minute, then serve hot as a festive side.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

4g

Carbohydrates

55g

Fat

12g

Fiber

5g

Ingredient Substitutions

• Instead of Sweet Potatoes: butternut squash
• Instead of Pecans: walnuts
• Instead of All-Purpose Flour: whole wheat flour
• Instead of Brown Sugar: coconut sugar
• Instead of Unsalted Butter: margarine
• Instead of Kosher Salt: regular table salt
• Instead of Cinnamon Sugar: ground cinnamon
• Instead of Unsalted Butter: margarine
• Instead of Ground Cinnamon: cinnamon powder
• Instead of Ground Nutmeg: allspice
• Instead of Kosher Salt: regular table salt
• Instead of Vanilla Extract: vanilla bean paste
• Instead of Butter Extract: almond extract (different flavor)
• Instead of Lemon Zest: orange zest
• Instead of White Sugar: granulated sugar
• Instead of All-Purpose Flour: cornstarch
• Instead of Mini Marshmallows: regular marshmallows, cut in half

Equipment Needed

• Oven
• Baking Sheet
• Aluminum Foil
• Sharp Knife
• Fork
• Mixing Bowl
• Potato Masher
• Measuring Cups and Spoons
• Spoon
• Broiler or Blowtorch (optional)

Critical Steps — Do Not Skip

• Puncturing the potatoes before baking to release steam.
• Leaving a thin layer of flesh on the skin when scooping out the interior.
• Evenly stuffing the skins and topping with the pecan crumble.
• Caramelizing the marshmallows without burning.

Chef Tips from the Video

• Toast the pecans lightly before chopping for extra depth.
• Use browned butter in the filling for a nutty, richer flavor.
• Add a pinch of cayenne to the filling for a subtle heat contrast.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; texture of the topping changes when frozen.

Room temperature: Can sit out for up to 2 hours after cooking.

Make-Ahead Tips

• Bake the sweet potatoes a day ahead, cool, and store the skins and flesh separately.
• Prepare the pecan topping in advance and keep it in a sealed bag.
• Assemble the stuffed potatoes and refrigerate; reheat and add marshmallows just before serving.

Frequently Asked Questions