Fully Loaded Baked Sweet Potato Recipe

A baked potato is one of the kings among comfort foods. It's also a bit of an art form. A perfect baked potato can look so many different ways to so many different people, but one thing remains the same: Every bite should feel like comfort, and there's no doubt that this dish fits the bill.

Enter Tasting With Tina's Christina Musgrave with a special take on the baked potato, the fully loaded baked sweet potato. Musgrave explains why this recipe is extra special. "This recipe is delicious and super easy!" she raved of the dish. "It's a great, simple comfort food recipe."

You're definitely going to have that warm, fuzzy feeling inside after enjoying a few bites of this delicious dish! It's great as a full meal, but can also be complemented with some yummy sides for a more rounded-out dinner that you're sure to love.

For this recipe, you'll need four sweet potatoes. Since you're stuffing them, you'll want them on the larger side, but if you've got kiddos to serve, smaller ones will work, too. You'll also need brown sugar, unsalted butter, ground cinnamon, and a cup of marshmallows. 

If you're feeling fun, you can also use the same amount of mini marshmallows to optimize that melty, gooey feeling.

Start by preheating your oven to 425 F. Line an ample-sized baking sheet with aluminum foil and place the sweet potatoes on the lined baking sheet. 

Get the sweet potatoes in the oven and bake them for 45 minutes, or until soft. Keep in mind that the larger the potato, the more time it will take. You'll know the potatoes are ready when they're fork-tender, but don't check the oven too much or you'll compromise the baking temperature.

Next, you'll need a small bowl and a mixing utensil, aka a spoon. Combine the brown sugar, melted butter, and ground cinnamon and mix everything together well. This mixture is going to be key to bringing all the different elements of this recipe together, so you want to make sure everything is well incorporated. The brown sugar adds that caramelized flavor that will go so well with the butter and marshmallow. 

When your sweet potatoes are perfectly soft, you'll want to proceed with caution. The sweet potatoes will be hot after coming out of the oven, and they can stay that way for quite a bit. Be careful handling them as you slice them open lengthwise, being sure to stop short of cutting them in half completely. 

Distribute the brown sugar mixture evenly between the four potatoes. You can use a knife or small spatula to make sure it gets a good spread all over the potato.

Let's face it, marshmallows make everything better. This recipe is no exception! So go ahead and top the sweet potatoes with the marshmallows. Now, you're ready to roast them to perfection. 

Turn your oven to the broiler setting. Pop your loaded sweet potatoes in the oven and let them broil for two minutes, or as long as it takes for the marshmallows to brown. If you like them a little more on the burnt side, feel free to broil to your desired browning.

Once your potatoes are done broiling, they're ready to serve.

If you're looking to make this the center of a yummy dinner, "You could make the meal Thanksgiving-themed and serve with turkey and vegetables," Christina Musgrave of Tasting With Tina suggests. Or just eat it as a side dish for whatever else you're preparing. 

These are best eaten warm, but you can always pop them back under the broiler to remelt the marshmallows. 

Sweet potatoes might not be the first potatoes that come to mind when you think about a baked potato, but this recipe has hopefully changed all of that for good! And if you've got leftover baked sweet potato (or you intentionally baked a few extra), how about trying this sweet potato casserole recipe next?