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Twice Baked Sweet Potatoes with Bacon Pecan Streusel and Marshmallow Drizzle

These Twice Baked Sweet Potatoes are about to become your new favorite Thanksgiving side! They are stuffed with creamy mashed sweet potatoes spiked with brown sugar, maple, cinnamon, nutmeg and cayenne, topped with crunchy, sweet and salty Bacon Pecan Streusel then drizzled with silky sweet Marshmallow Cream. They are decadently delicious and always a crowd favorite. These Twice Baked Sweet Potatoes can be made ahead of time and refrigerated or frozen (instructions included) for an easy, stress-free heat and eat side!
Course Side Dish
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 8 -16


  • 4 - 4 1/2 lbs. sweet potatoes/yams

Creamy Sweet Potato Filling

Brown Sugar Bacon and Pecan Streusel

  • 3 tablespoons flour
  • 3 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, chilled and diced
  • 1/2 cup pecans, chopped
  • 6 bacon slices, cooked and crumbled

Marshmallow Drizzle

  • 1 cup marshmallow fluff
  • 1 teaspoon milk


  • Preheat oven to 375F degrees. Line a baking sheet with foil. Wash the outside of the sweet potatoes and prick the skin of each potato several times with a fork. Brush potatoes all over with coconut oil or olive oil then season with freshly ground salt. Place the potatoes on prepared baking tray and bake 1 hour 10 minutes or until fork tender, turning the potatoes once or twice while baking.
  • While the potatoes are baking, prepare the Streusel by mixing the flour, brown sugar, cinnamon and salt together in a large bowl or your food processor. Cut in butter (or if using a food processor – pulse) until crumbly. Stir in pecans and bacon. Store in the refrigerator.
  • When potatoes are done, remove from oven and let cool 10 minutes or so. Meanwhile, increase oven temperature to 400 degrees F. When cool enough to handle, evenly cut off the top halves off the potatoes. Scoop out most of the inside of the potatoes into a food processor or mixer, leaving ¼” around the top edges and a little bit on the bottom and sides so the skin doesn’t tear. The shells will seem flimsy but will firm up when we roast them and stand up when the filling is added.
  • Arrange now empty potato shells back on the baking sheet and bake at 400 degrees F for 10 minutes. Most recipes skip this step but it is CRUCIAL to help your potato skins firm up and crisp up.
  • Add remaining mashed potato filling ingredients to the sweet potatoes and process/mix until smooth.
  • Evenly scoop filling into the 8 sweet potato halves and smooth. Top with Streusel and bake for 20 minutes. Move baking tray 10” from the broiler and broil until golden, 1-2 minutes.
  • Place the marshmallow fluff in a medium bowl and microwave for 20-30 seconds. Add milk and stir until creamy. When ready to serve, top each sweet potato with marshmallow cream or place marshmallow cream in a small Ziploc bag, cut the corner off, and drizzle over sweet potatoes. Cut potatoes in half if desired.*


*I find one half of a potato very filling and would recommend cutting each half in half - so each whole potato will feed 4 people as a side.


Twice Baked Sweet Potatoes should be stored in the refrigerator in an airtight container or wrapped tightly in plastic wrap or foil.  Properly stored Twice Bake Potatoes will keep in the refrigerator for about five days.

Make Ahead

  1. Fill potatoes with filling and top with pecan streusel.
  2. Tightly cover potatoes with foil or store in an airtight container.
  3. Refrigerate for up to 5 days.
  4. Bake potatoes, uncovered, at 350 degrees for 20-25 minutes OR until heated through. Broil until the streusel is golden.
  5. Drizzle with marshmallow cream.

How to Reheat in the OVEN:

  1. Preheat your oven to 400 degrees F.
  2. Place the potatoes on a lightly greased baking sheet.
  3. Bake for 20-25 minutes or until completely heated through.

How to Reheat in the Microwave:

  1. Place potatoes on a microwave-safe plate.
  2. Microwave potatoes, uncovered, on high power for 2-3 minutes or until heated through.

How to Freeze

  • Cool Twice Baked Sweet Potatoes completely or cool filled but not twice bake potatoes completely.
  • Place baking tray with potatoes in the freezer and freeze until solid, about 1 hour (omit marshmallow topping if not twice baked).
  • Store potatoes in a freezer safe airtight container/freezer bag or wrap individual potatoes in plastic wrap or foil.
  • Freeze potatoes for up to 3 months.
  • When ready to eat, thaw potatoes in the fridge for 24 hours.
  • Unwrap potatoes and place on a baking sheet.
  • OVEN: Bake at 350 degrees F until warmed through, about 20-25 minutes OR bake potatoes from frozen for about 1 hour.
  • MICROWAVE: Place thawed potatoes on a microwave-safe plate. Microwave, uncovered, on high power for 2-3 minutes or until heated through.