Loaded Candied Sweet Potato Skins

A new take on potato skins!

Take a bite and experience a new take on a loaded potato skin with candied pecans and marshmallows.

I absolutely love sweet potatoes. It doesn’t matter how they are served, as long as they aren’t burnt, I will devour them.

Loaded Candied Sweet Potato Skins

Difficulty: Intermediate Prep Time 25 mins Cook Time 1 hr Rest Time 5 mins Total Time 1 hr 30 mins
Servings: 6
Best Season: Suitable throughout the year


This sweet potato recipe is my version of my favorite sweet potato casseroles all mashed up into one. The sweet potatoes are baked, the centers are removed to make room for crunchy pecan pieces, brown sugar, and cinnamon, then finished off with toasted marshmallows. 



  1. Preheat Oven to 400 Degrees. 

  2. Prepare sweet potatoes. Wash them thoroughly. Pierce the sweet potatoes all over with a fork.

  3. Wrap the sweet potatoes in foil. 

  4. Place on a cookie sheet and bake in the oven for an hour or until they are fork-tender. Remove from oven and allow to cool until you can handle them.

  5. Once the sweet potatoes have cooled, cut the sweet potatoes in half. 

  6. Now, you'll use a spoon to hollow out the centers. Leave about 1/4" of sweet potato around the skin. Repeat for each potato. When you're finished you should have 6 halves. Reserve the insides of the sweet potatoes to make "Buttery Mashed Sweet Potatoes".
  7. Arrange halves in a greased sheet pan, cookie sheet, or cast-iron skillet.

  8. Mix brown sugar, cinnamon, and pecans together in a bowl. Sprinkle the mixture evenly inside the skins.

  9. Now, place the skins with the cinnamon, sugar and pecan mixture in the oven to bake at 350 degress for 10-15 minutes, until the pecans look toasted and the brown sugar and cinnamon have darkened in color. 

  10. Remove from the oven and top with the mini marshmallows. Place back in the oven until the marshmallows are golden brown. Approximately 5-10 minutes. 

  11. Remove from the oven and allow to cool 3-5 minutes. Then, they are ready to eat!


Bake the sweet potatoes in advance for a little shortcut in preparation a day or two before you plan on serving your dish. 

Reserve the insides of the sweet potatoes to make my rich "buttery" mashed sweet potatoes. They make for an excellent side dish.

Keywords: sweet potatoes, marshmallows, pecans, brown sugar, candied, potato skins

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