These delicious little sweet potato casseroles are perfect for the holidays or anytime you want a special side dish! They are really easy and fun to make too! This recipe is written for two sweet potatoes, but can be easily increased to serve as many people as you like. Make one half to one sweet potato per person for a side dish. Here are the ingredients you will need:
Dandies pumpkin flavored vegan marshmallows are great in this recipe, but their plain vanilla ones would be fine as well!
Bake your sweet potatoes directly on the oven rack for about an hour at 375 degrees Fahrenheit, or until they are tender. Poke them along the center as shown after 40 minutes:
Slice the potatoes open down the center like this:
Squish them open from the ends:
Scoop out the centers, being very careful not to tear the skins:
Mash up the cooked sweet potatoes, leaving them a bit chunky:
Add the vegan brown sugar, vegan butter, salt, and pumpkin pie spice. Mix together:
Add the vegan milk and mix again:
Divide the filling by the number of potato skins you have:
Place the potato skins on a lined baking sheet, and carefully stuff them with the filling:
Add the Dandies mini marshmallows to the top of each sweet potato. Squish them into the filling a little bit:
Bake the stuffed sweet potatoes for 20 minutes at 375 degrees Fahrenheit. They should look like this:
I like my marshmallows more done than that, so I broiled them for about a minute to get them more golden brown. Watch them very carefully!
Just look at those toasty marshmallows!
Enjoy!
Individual Jacket Sweet Potato Casseroles
These twice-baked sweet potatoes with a crunchy marshmallow topping are perfect for the holidays or anytime you want a special side dish!
Ingredients
- 2 medium Sweet Potatoes (8 oz each)
- 14 g (1 TBS) Vegan Butter
- 14 g (1 TBS packed) Vegan Brown Sugar
- 1.6 g (1/4 tsp) Salt
- 3.6 g (1 1/2 tsp) Pumpkin Pie Spice
- 30 g (2 TBS) Soy Milk
- 48 Dandies Mini Marshmallows
Instructions
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Bake your sweet potatoes directly on the oven rack for about an hour at 375 degrees Fahrenheit, or until they are tender. Poke them along the center after 40 minutes.
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Slice the potatoes open down the center, then squish them open from the ends. Scoop out the centers, being very careful not to tear the skins.
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Mash up the cooked sweet potato, leaving it a bit chunky. Add the vegan brown sugar, vegan butter, salt, and pumpkin pie spice. Mix together. Add the vegan milk and mix again.
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Divide the filling by the number of potato skins you have. Place the potato skins on a lined baking sheet, and carefully stuff them with the filling.
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Add about 24 of the Dandies mini marshmallows to the top of each sweet potato. Squish them into the filling a little bit.
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Bake the stuffed sweet potatoes for 20 minutes at 375 degrees Fahrenheit. Broil for one to two minutes, watching very closely, until the marshmallows are as browned as you want them to be. Serve and enjoy!
Recipe Notes
- This recipe is written for two sweet potatoes, but can be easily increased to serve as many people as you like. Make one half to one sweet potato per person for a side dish.
- Dandies pumpkin flavored mini marshmallows are great in this recipe, but their plain vanilla ones would be fine as well!
This recipe went over well with my Holiday dinner guests last year. I substituted Silk Vanilla Coconutmilk beverage (I had it on hand) and used vanilla Dandies.
I would like to try this recipe with cinnamon, fresh nutmeg and a praline pecan topping next time I make it.
Placing the sweet potatoes on a baking sheet and wrapping it in foil, then starting them in a cold oven set to 300°-325° makes them taste very sweet. Bake until soft. Handle them with care, as they will be very tender. This is how I bake sweet potatoes when I am going to mash the flesh.
Then pick up at step 2 in the recipe. That’s what I did.
Your variation with the praline topping sounds delightful, and I’ll have to try the foil method for baking!