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Marshmallow-Topped Sweet Potatoes

Before serving, you may want to add some more chopped nuts over the top of each potato. —Mary Davis, Montrose, Iowa
  • Total Time
    Prep: 1-1/4 hours Bake: 25 min.
  • Makes
    2 servings


  • 1 large sweet potato
  • 1 tablespoon butter
  • 1 tablespoon honey
  • 2 tablespoons chopped walnuts
  • 3 tablespoons miniature marshmallows


  • Scrub and pierce sweet potato. Bake at 375° for 1 hour or until tender. When cool enough to handle. Cut potato in half lengthwise. Scoop out the pulp, leaving thin shells.
  • In a small bowl, mash the pulp with butter and honey; stir in walnuts. Spoon into potato shells. Bake, uncovered, at 375° for 20 minutes. Top with marshmallows; bake 5-10 minutes longer or until marshmallows are toasted.
Nutrition Facts
1 stuffed potato half: 253 calories, 11g fat (4g saturated fat), 15mg cholesterol, 201mg sodium, 39g carbohydrate (22g sugars, 4g fiber), 3g protein.

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Average Rating:
  • kgelner
    Dec 7, 2020

    Very tasty recipe with a nice taste of the potato mixture. I was in a hurry so didn't do the full period of end cooking it recommends, but it still was very tasty.

  • MarineMom_texas
    Jul 13, 2015

    I prepared these potatoes tonight and absolutely loved them. What a terrific flavor. Probably one of the best I have eaten. I did only two things differently. I cooked them in the microwave and I used pecans instead of walnuts. Superb!! I highly recommend this recipe as a Volunteer Field Editor.