Twice Baked Sweet Potatoes

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Serving Size: 8 servings


  • 4 medium size sweet potatoes

  • 2 Tbsp organic butter

  • 2 Tbsp brown sugar

  • 1 tsp cinnamon powder

  • 1 tsp vanilla extract

  • 4 Tbsp almond milk

  • 3/4 cup chopped pecans (optional) 

  • 1 cup diary free marshmallows

  • Pinch of salt


  1. Preheat oven to 375 degrees.

  2. Wash sweet potatoes and cut in half lengthwise.

  3. Bake for 30-35 minutes or until soft.

  4. Use spoon to scoop out meat from sweet potatoes immediately. Pro tip: Use tongs to hold sweet potato while scooping. This method will save your fingers from burning! 

  5. Transfer potato “meat” into high powered blender or food processor.

  6. To mixture, add: butter brown sugar, cinnamon powder, vanilla extract, pinch of salt and almond milk.

  7. Pulse then blend on medium for 30 seconds.

  8. Gently spoon mixture back into sweet potato skins, filling until mixture is evenly distributed.

  9. Top with marshmallows and chopped pecans.

  10. Bake at 350 for additional 10 minutes.

We want to see your GORGEOUS creations! After making this dish and for a chance to be featured, snap a pic and upload to social! Then tag us, @blossomingmommyandbaby so we can see! XO!