Go Back
+ servings
Coconut Pecan Sweet Potato Halves with a Side of Marshmallow Cream

Baked Sweet Potato Halves

Baked Sweet Potato Halves are a fun, unique way to have your Thanksgiving sweet potatoes.  They have a brown sugar coconut pecan crust and are topped with a cinnamon marshmallow cream!
Course Side Dish
Cuisine American
Keyword Side, Side Dish, Sweet Potato
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 364kcal
Author Emily Walker


  • Conventional Oven
  • Cookie Sheet Pan


For the Cinnamon Marshmallow Cream Topping:


  • Preheat oven to 400 degrees. Melt butter and pour into a cookie sheet and spread evenly across the bottom. Generously sprinkle coconut, pecans, and brown sugar all over the butter. Place sweet potato halves face down on the butter and toppings.
  • Place in preheated oven and bake for 35 to 40 minutes, the topping should look nice and toasted. Flip sweet potatoes over and generously spoon the topping on top of the sweet potatoes. Bake 15 to 20 more minutes, until sweet potatoes are nice and soft.

For the Cinnamon Marshmallow Cream Topping:

  • Blend all ingredients together well with a hand mixer. Refrigerate until serving. Spoon onto baked sweet potato halves just before eating.


Calories: 364kcal | Carbohydrates: 46g | Protein: 3g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 161mg | Potassium: 334mg | Fiber: 4g | Sugar: 29g | Vitamin A: 9599IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg