Stuffed Sweet Potato Casserole Recipe
Stuffed Sweet Potato Casserole Recipe photo by Taste of Home

Stuffed Sweet Potato Casserole Recipe

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Delight guests with little individual casseroles baked right inside the potato shell. Marshmallows and caramel ice cream topping make them irresistible. —Pauline Dettrey, Monument, Colorado
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 4 large sweet potatoes
  • 1/2 cup hot caramel ice cream topping
  • 2 tablespoons butter
  • 1-1/2 cups miniature marshmallows
  • 1/2 cup chopped pecans

Nutritional Facts

1 stuffed potato half equals 265 calories, 8 g fat (2 g saturated fat), 8 mg cholesterol, 107 mg sodium, 47 g carbohydrate, 4 g fiber, 3 g protein.


  1. Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender, turning once.
  2. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with caramel topping and butter. Spoon into potato shells.
  3. Place on baking sheets; sprinkle with marshmallows and pecans. Broil 3-4 in. from the heat for 2-3 minutes or until marshmallows are golden brown. Yield: 8 servings.
Originally published as Stuffed Sweet Potato Casserole in Taste of Home November 2011, p36

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Reviewed Apr. 6, 2012

"Very good, but watch the marshmallows closely...mine got burnt!"

Reviewed Dec. 5, 2011

"easy to make and tasty."

Reviewed Oct. 31, 2011

"This dish was easy to make and very good."

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