Recipes and Cooking Twice-Baked Candied Sweet Potatoes 5.0 (2) Add your rating & review Instead of savory twice-baked potatoes, try these twice-baked sweet potatoes that are inspired by candied sweet potatoes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 9, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Bake Time: 1 hrs Bake Time: 20 mins Total Time: 1 hrs 40 mins Servings: 6 Jump to Nutrition Facts Ingredients 4 medium sweet potatoes (10 ounces each) 1 tablespoon butter ¼ teaspoon salt ¾ cup tiny marshmallows ½ cup chopped pecans, walnuts, or almonds 3 tablespoon packed brown sugar Directions Preheat oven to 325°F. Line a baking sheet with foil. Scrub sweet potatoes and pierce all over with a fork. Place on the prepared baking sheet. Bake for 1 to 1-1/4 hours or until tender. Set aside to cool slightly. Increase oven temperature to 350°F. Cut each potato in half lengthwise. Using a spoon, scoop pulp from each potato half, leaving 1/4-inch shells. Set six potato shells aside; discard remaining two potato shells. In a medium bowl combine the pulp, butter, and salt. Using a potato masher or fork, mash until smooth. Spoon potato mixture into the six potato shells. Top potatoes with pecans and sprinkle with brown sugar. Bake, uncovered, about 15 minutes or until heated through. Top with marshmallows and bake about 5 minutes more or until marshmallows are soft and toasted. Make-Ahead Directions: Prepare as directed through Step 2. Place filled shells in an airtight container; cover. Store in the refrigerator for up to 24 hours. Continue as directed, baking potatoes about 30 minutes or until heated through and adding marshmallows during the last 5 minutes of baking. Rate it Print Nutrition Facts (per serving) 242 Calories 8g Fat 40g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 242 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 5mg 2% Sodium 195mg 8% Total Carbohydrate 40g 15% Total Sugars 16g Protein 3g Vitamin C 2.7mg 14% Calcium 54mg 4% Iron 1.1mg 6% Potassium 506mg 11% Folate, total 15.6mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.