Twice Baked Sweet Potatoes
When it comes to Thanksgiving, the side dishes often steal the show. These Twice-Baked Sweet Potatoes with Crumble Topping, Bacon, and Marshmallows are no exception. Combining the natural sweetness of sweet potatoes with the perfect balance of savory and crispy toppings, this dish is guaranteed to become a family favorite. Plus, it’s entirely gluten-free, making it an inclusive option for everyone at the table!
Creator: Leslie Stokes
Elevate Your Thanksgiving Menu with Twice-Baked Sweet
Why This Recipe is Perfect for Thanksgiving
Thanksgiving calls for dishes that feel special, and these sweet potatoes deliver. The creamy mashed filling, rich with butter, maple syrup, and warm cinnamon, is comfort food at its finest. Add a crisp crumble topping, smoky crumbled bacon, and gooey marshmallows, and you have a side dish that’s not just delicious but also a conversation starter.
Even better, these twice-baked sweet potatoes are naturally gluten-free. By using gluten-free flour in the crumble, you can serve this indulgent dish without worrying about dietary restrictions. It’s the ultimate way to elevate your Thanksgiving menu while accommodating guests with different needs.
Ingredients:
• Sweet Potatoes
• 4 tbsp butter
• 4 tbsp maple syrup
• 1 tsp cinnamon
• ½ tsp salt
• Crumble Topping
• ½ cup coconut sugar
• ⅓ cup gluten-free flour
• ⅓ cup oats
• 2 tsp cinnamon
• 5 tbsp melted butter
• Toppings
• 5 slices cooked and crumbled bacon
• 1 cup marshmallows
***see full recipe below
Make Ahead for Stress-Free Prep
The beauty of this recipe is how easy it is to prepare ahead of time, so you can focus on enjoying the holiday with your loved ones.
Here’s how to get a head start:
1. Bake the Sweet Potatoes: Bake and scoop out the sweet potato flesh up to 2 days ahead. Store the potato skins and mashed filling separately in airtight containers in the refrigerator.
2. Prepare the Crumble: Mix the crumble topping ingredients and store them in a container in the refrigerator.
3. Assemble Before Baking: On Thanksgiving morning (or just before dinner), stuff the sweet potato shells with the mashed mixture, top with the crumble, and bake as directed. Add the bacon and marshmallows just before serving for maximum freshness.
Why Everyone Will Love These Sweet Potatoes
Whether you’re cooking for traditionalists or adventurous eaters, these twice-baked sweet potatoes check every box. They’re:
• Sweet and Savory: The maple syrup and marshmallows satisfy the sweet tooth, while the bacon and crumble add a savory twist.
• Texture Heaven: Creamy filling, crunchy crumble, and pillowy marshmallows create a delightful mix of textures.
• Diet-Friendly: Made with gluten-free ingredients, this dish is a crowd-pleaser for guests with dietary restrictions.
Pro Tip for Serving
Place these sweet potatoes on a serving platter surrounded by sprigs of rosemary or thyme for a beautiful presentation.
Their vibrant orange color and golden topping make them as stunning as they are delicious.
Final Thoughts
This year, give your Thanksgiving spread a delicious upgrade with these Twice-Baked Sweet Potatoes. They’re easy to prepare, visually stunning, and packed with flavor. Best of all, they’ll keep your guests coming back for seconds—and asking for the recipe!
don't forget to follow along on social media!
Twice Baked Sweet Potatoes
When it comes to Thanksgiving, the side dishes often steal the show. These Twice-Baked Sweet Potatoes with Crumble Topping, Bacon, and Marshmallows are no exception. Combining the natural sweetness of sweet potatoes with the perfect balance of savory and crispy toppings, this dish is guaranteed to become a family favorite. Plus, it’s entirely gluten-free, making it an inclusive option for everyone at the table!
Ingredients
- 5 large sweet potatoes
- 4 tbsp butter
- 4 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp salt
for the crumble topping:
- 1/2 cup coconut sugar
- 1/3 cup gluten free or all purpose flour
- 1/3 cup oats
- 5 tbsp melted butter
additional toppings:
- 5 slices cooked + chopped bacon
- 1 cup mini marshmallows
Let's Make It
- Bake the Sweet Potatoes• Preheat your oven to 400°F (200°C).• Wash and dry the sweet potatoes. Pierce each potato a few times with a fork, place on a baking sheet, and bake for 45-60 minutes, or until tender.• Let the sweet potatoes cool slightly.
- Prepare the Mashed Sweet Potato Mixture• Cut each sweet potato in half lengthwise. Scoop out most of the flesh, leaving the skins intact to form a shell.• Mash the sweet potato flesh in a bowl. Mix in butter, maple syrup, cinnamon, and salt until smooth and well combined.
- Make the Crumble Topping• In a separate bowl, combine coconut sugar, gluten-free flour, oats, and cinnamon. Mix in the melted butter until crumbly.
- Stuff and Assemble• Spoon the mashed sweet potato mixture back into the sweet potato skins, filling each generously.• Sprinkle the crumble topping evenly over each stuffed potato.
- Bake the Stuffed Sweet Potatoes• Place the stuffed sweet potatoes back on the baking sheet. Bake at 375°F (190°C) for 15-20 minutes, or until the topping is golden and crispy.
- Add Bacon and Marshmallows• Remove the sweet potatoes from the oven. Sprinkle crumbled bacon and marshmallows on top of each potato.• Return to the oven and broil for 2-3 minutes, watching closely to prevent the marshmallows from burning.
- Serve• Let the sweet potatoes cool for a couple of minutes, then serve warm. Enjoy this sweet and savory twist on a classic!
