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Twice-Stuffed Sweet Potatoes


It's hard to believe that Thanksgiving is upon us. It seems that just yesterday we were sipping on rosé while watching the sunset. But when cooler temperatures set in for good, I turn my attention in the kitchen to fall flavors, such as this side platter of sweet potatoes topped with roasted marshmallows. It never fails to put a smile on everybody's face, especially if you prepare it as a Thanksgiving side dish. However, I love making this dish all through the winter, especially as this version adds a little more sweetness with the help of maple syrup. It's a bit dessert-like, but always a welcome treat particularly on a cold winter weekend afternoon.


  • 4 sweet potatoes, washed and scrubbed
  • 1/4 cup maple syrup
  • 2 tablespoons butter (room temperature)
  • 1/2 cup pecans or walnuts, chopped
  • 1 cup tiny marshmallows
  • Fresh sage, ribbons or whole leaves
  • Salt and pepper to taste

Preheat oven to 400° and place sweet potatoes on a cookie sheet. Bake potatoes for about 1 hour 15 minutes.

Remove the sweet potatoes from the oven and split one side open with a knife. Allow the potatoes to cool until you can comfortably handle them, then scoop the orange flesh into a bowl, leaving the skins intact. Add syrup, butter, pecans, salt and pepper to the bowl, then stir the filling, mashing and blending with a fork or potato masher.

Refill the skins with the potato mash and top with marshmallows.

Return the potatoes to the oven and heat until marshmallows melt and brown slightly, about 5 minutes. Place on a serving plate or individual plates, and garnish with the fragrant sage.

Enjoy your Thanksgiving!

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