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Twice Baked Sweet Potatoes with Bacon and Mini Marshmallows

Twice Baked Sweet Potatoes with Bacon and Mini Marshmallows

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This recipe combines the best of both worlds when it comes to potatoes. Sweet potatoes are prepared twice-baked-style and topped with a salty & sweet mixture of bacon bits and marshmallows for the ultimate fall side dish. Amanda Haas adapted this office cookoff-winning recipe for Traeger, giving them a kiss of added flavor that takes them to the next level.

Prep Time

25 Min

Cook Time

1 Hr

Pellets

Pecan

Ingredients

This recipe serves:

6

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Units of Measurement:
main
8 garnet yams, or sweet potatoes, similar in size, washed, halved lengthwise
2 Tablespoon vegetable oil
As Needed kosher salt
1 Stick (8 Tbsp) unsalted butter, melted and slightly cooled, divided, plus more if needed
1/4 Cup brown sugar, firmly packed
1 orange, zested
1/4 Cup fresh orange juice
2 Teaspoon pumpkin spice blend
1/2 Cup toasted and chopped walnuts, optional
1 Cup cooked bacon, crumbled
3 Cup mini marshmallows

Steps

  • 1

    When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

    400 ˚F / 204 ˚C

  • 2

    Line a rimmed baking sheet with parchment paper. Place the yams on the baking sheet and drizzle with vegetable oil and season with salt. Place the yams cut-side down on the baking sheet.

  • 3

    Place the baking sheet directly on the grill grates. Close the lid and cook until the yams have softened and can be pierced with a fork, 30-45 minutes.

    400 ˚F / 204 ˚C

    00:30

  • 4

    Remove the yams from the grill and place them cut-side up to cool. Using a spoon, scoop out the flesh and place in a large mixing bowl, leaving 1/3-inch of flesh in each “shell” so there will be something to hold the mixture when it’s placed back in the skins. Set the skins aside until ready to use, discarding any skins that are ripped.

  • 5

    In the bowl with the sweet potato flesh, add 4 tablespoons of melted butter, ¼ cup of brown sugar, the orange zest and juice, pumpkin spice blend, and a teaspoon of salt. Using a potato masher or electric beaters, mash until the sweet potatoes are free of lumps and the ingredients are combined. Stir in the chopped walnuts, if using, then stir in half of the bacon crumbles. Taste, and adjust the seasoning with salt or brown sugar, as desired.

  • 6

    Use a spoon to divide the mixture evenly between the sweet potato skins, allowing the mixture to mound up in the middle. Alternately, place the sweet potato mixture in a piping bag and pipe into each shell.

  • 7

    In a grill-proof serving dish or cast iron pan, place the stuffed sweet potatoes packed closely together to help them hold their shape. Drizzle some of the remaining butter over the potatoes.

  • 8

    Place the pan with the potatoes on the grill grates. Close the lid and cook for 5 minutes, until the potatoes are warmed through.

    400 ˚F / 204 ˚C

    00:05

  • 9

    Remove the pan from the grill, and increase the Traeger temperature to 450°F.

    450 ˚F / 232 ˚C

  • 10

    In a large bowl, combine the marshmallows, remaining crumbled bacon, and 1-2 tablespoons of melted butter, and toss to coat. Place a few heaping tablespoons of the marshmallow-bacon mixture onto each sweet potato, ensuring it sticks to the top of the potatoes.

  • 11

    Place the pan with the sweet potatoes directly on the grill grates. Close the lid and roast for 5-8 minutes, or until the marshmallows are browned and a little poofy.

    450 ˚F / 232 ˚C

    00:05

  • 12

    Remove the sweet potatoes from the grill and serve immediately. Enjoy!

My Notes


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