Holiday Spice Twice Baked Sweet Potato Casserole

5 from 1 vote

This holiday spice twice baked sweet potato casserole is jam packed with soft creamy sweet potatoes, butter, and a special holiday spice mix!

See make-ahead instructions above in the blog.

Cook Time1 25

Total Time2

Course: Side Dish

Cuisine: American

Keyword: holidays, side dish, sweet potatoes, vegetarian, make ahead recipe

Servings:

Calories: 429kcal

Preheat your oven to 400F.
As your oven preheats, poke each sweet potato with a fork to allow steam to leave as it bakes. Drizzle olive oil over the potato and wrap individually in foil.
5 lbs Sweet Potatoes
Place on a baking sheet and bake for 40-50 minutes until they are soft and you can poke a fork in the potato and have it easily slide off.
Let the potatoes cool so you can handle them. Scoop out the inside of the potatoes leaving about 1/4 inch or so around the outside to keep the shape.
In a bowl, hand mash together your sweet potato, butter, brown sugar, vanilla extract, Holiday Spice Mix.
4 TBSP Butter, ½ cup Brown Sugar, 1 tsp Vanilla Extract, All Holiday Spice Mix, ¼ tsp 1/4 tsp Cayenne Pepper, 1 tsp Salt, 1 tsp Cinnamon, ¼ tsp Nutmeg, ¼ tsp Ground Cloves, ¼ tsp Ground Ginger
Spray your 9x9 casserole dish with cooking spray.
Fill your potatoes up with the mixture and place in your casserole dish.
Preheat your oven to 350F.
Top your sweet potatoes with cinnamon sugar (about 1 TBSP per potato) and a sprinkle of cinnamon. Top that with pecans. Top that with mini marshmallows.
6 TBSP Brown Sugar, Sprinkle of Cinnamon, ½ cup Roughly Chopped Pecans, 10oz Mini Marshmallows
Bake at 350F for 25-35 minutes. Until heated throughout and marshmallows are melted.