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Stuffed Sweet Potato Casserole

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


  • 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


  • Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender, turning once.
  • 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.
  • 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.
Nutrition Facts
1 stuffed potato half: 265 calories, 8g fat (2g saturated fat), 8mg cholesterol, 107mg sodium, 47g carbohydrate (16g sugars, 4g fiber), 3g protein.
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Average Rating:
  • JeffLaura2001
    Nov 23, 2017

    Easy to make. A fun, new take on a 'classic' holiday dish. Received quite a few compliments on how delicious they were.

  • LoriPsalm
    Dec 10, 2012

    No comment left

  • s_pants
    Apr 6, 2012

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

  • bamma8
    Dec 5, 2011

    easy to make and tasty.

  • Ethel
    Oct 31, 2011

    This dish was easy to make and very good.