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Stuffed Sweet Potato Recipe

Stuffed Sweet Potatoes

This Stuffed Sweet Potatoes Recipe is going to be the cherry on top of your Thanksgiving table. After all, you can’t exactly call it Thanksgiving if sweet potatoes aren’t present.

This recipe is a new spin on a typical Sweet Potato Casserole. It breaks down the traditional casserole and gives everyone their own personal potatoe to enjoy. In this recipe we are roasting sweet potatoes whole until they are very tender and topping them with a brown sugar streusel topping and marshmallows. The amount of marshmallows is up to you! Who wouldn’t love that?

Who is this recipe for? This will definitely work best for a smaller Thanksgiving. We love the idea of serving the sweet potato in it’s own skin. It gives it a special little flare. However, if you are hosting a large thanksgiving, you can scoop out the cooked sweet potato into a baking dish, mash it slightly and top with the streusel mixture to bake. Then and marshmallows and serve it more as a casserole. Either way is delicious.

Our Abuela’s would use canned sweet potatoes to make casserole. Then they would top it with loads of butter and an obscene amount of marshmallows, making it overly sweet. We have found that by roasting your own sweet potatoes, it brings a more velvety rich taste.

A Few Tips for Making Stuffed Sweet Potatoes

A great tip for this recipe is you can make all the components for this recipe in advance and then assemble and bake when you are ready to serve. Two days before Thanksgiving, you can roast the sweet potatoes and make the streusel. Refrigerate until you are ready to bake. 

You can use pecans or walnuts in the streusel but I like using pumpkin seeds for anyone who has a nut allergy. Serve warm to enjoy those gooey marshmallows and the luscious sweet potato. 

Let’s Cook!

Stuffed Sweet Potatoes

Recipe by Abuela's CounterCourse: SidesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






  • 6 sweet potatoes, cleaned and pricked all over with a fork 

  • ¾ cup of flour

  • ½ cup of light brown sugar

  • 1 tablespoon of granulated sugar

  • ¼ teaspoon of salt

  • 1 cup of unsalted pumpkin seeds

  • 8 tablespoons of unsalted butter, melted

  • 1 -2 cups of mini marshmallows


  • Preheat oven to 400 degrees Place the sweet potatoes in a sheet pan lined with foil. Bake them for 60 to 80 minutes. You want them to be very soft on the inside. The bottom of the sweet potato will start to become caramelized but that’s ok. 
  • While the sweet potatoes bake, make the streusel topping. In a bowl mix together the flour, sugars, salt and pumpkin seeds. Add most of the butter leaving behind about 2 tablespoons. Mix everything together. It should be a crumbly and sandy mixture. Set aside until the potatoes are cooked. 
  • Once they are completely baked, open them in the middle. You can slice them all the way and open them like a book or slice them just slightly to keep the two sides intact and squish them together as you would a baked potato.  
  • Brush the inside of the sweet potato with butter and sprinkle with salt. Top each sweet potato with the streusel mixture. Bake for 12 minutes until it becomes golden brown. 
  • Top each sweet potato with marshmallows and broil for 2 to 3 minutes.