Go Back
Print

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!

Course Side Dish
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 4 Servings
Calories 170 kcal
Author Deborah Mesdag

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Add about 24 of the Dandies mini marshmallows to the top of each sweet potato. Squish them into the filling a little bit.

  6. 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!