Here is how to make delicious, easy roasted sweet potatoes with marshmallows. These mouthwatering, individually stuffed sweet potatoes with marshmallows, cinnamon, and vanilla make the best sweet potato side dish for Thanksgiving and other holidays.
Preheat the oven to 400 degrees Fahrenheit. Grease the inside of a large baking dish, or two smaller baking dishes.
Wash each sweet potato under warm water, using a vegetable brush to scrub them clean. Pat the potatoes dry with a clean kitchen towel.
Carefully use a knife to make several small cuts in each potato. The cuts will allow steam to escape as the sweet potatoes cook.
Wrap each sweet potato in aluminum foil to cover, then arrange the sweet potatoes in a single layer in the baking dish, or divide the sweet potatoes among two smaller baking dishes.
Bake the sweet potatoes for 45 minutes, or until the potatoes are fork tender. Use caution when handling the sweet potatoes, because they will be hot. Watch out for escaping steam when unwrapping the foil packets, or otherwise handling the sweet potatoes.
Let the sweet potatoes cool, until the potatoes are cool to the touch. Then slice each potato in half lengthwise. Meanwhile, make cinnamon butter by whisking together the butter, brown sugar or honey, ground cinnamon, vanilla extract, and salt in a bowl.
Gently squeeze the sides of each sweet potato to open the potato, and create a space at the center of the potato to fill with marshmallow stuffing.
Coat the inside of each sweet potato with cinnamon butter. Then fill the center of the sweet potato with marshmallows. Top the marshmallows with chopped pecans or sliced almonds, if desired.
Return the sweet potatoes to the oven to bake for 10 to 15 minutes longer, or until the marshmallows are golden brown and gooey to taste. Arrange the stuffed sweet potatoes on a platter to serve.
Notes
Use caution when handling the sweet potatoes, as the sweet potatoes will be hot. Watch out for escaping steam while handling roasted sweet potatoes.