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Air Fryer Twice Baked Sweet Potatoes with Brown Sugar and Marshmallows

Air fryer twice baked sweet potatoes are filled with a smooth brown sugar and cinnamon mash, then topped with puffed, lightly golden marshmallows. The air fryer cooks the potatoes until tender and finishes the stuffed skins in minutes.
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Prep Time 10 minutes
Cook Time 52 minutes
resting 5 minutes
Total Time 1 hour 7 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 2 sweet potatoes medium, 8 to 10 ounces each
  • 2 tbsp butter unsalted
  • 2 tbsp brown sugar packed light
  • 1 tbsp milk
  • 0.25 tsp cinnamon ground
  • 0.125 tsp salt
For the topping
  • 1 cup marshmallows mini

Equipment

  • 1 5- to 6-quart air fryer

Method
 

Cook the sweet potatoes
  1. Preheat a 5- to 6-quart air fryer to 400°F for 3 minutes.
  2. Pierce the sweet potatoes several times with a fork.
  3. Place the sweet potatoes in the air fryer basket.
  4. Air fry for 35 to 45 minutes, turning halfway through, until a knife slides easily into the centers.
  5. Let the sweet potatoes rest for 5 minutes.
  6. Cut each sweet potato in half lengthwise and scoop the flesh into a medium bowl, leaving about 1/4 inch of flesh inside each skin.
Fill and air fry
  1. Mash the sweet potato flesh with the butter, brown sugar, milk, cinnamon, and salt until smooth.
  2. Spoon the mixture evenly into the skins.
  3. Press the mini marshmallows lightly over the tops.
  4. Air fry the filled halves in a single layer, working in batches if needed, at 350°F for 2 to 4 minutes, until the marshmallows are puffed and lightly golden; check them after 2 minutes.

Notes

For even cooking, choose similarly sized sweet potatoes. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the marshmallows can change texture. Use dairy-free butter and milk for a dairy-free swap.