Sweet Potato with Toasted Marshmallows from Texas Roadhouse features a soft, baked sweet potato topped with gooey, golden-brown toasted marshmallows, blending sweet and creamy flavors with a perfectly caramelized, crunchy finish.
Equipments
- Oven
- Baking sheet
- Aluminum foil
- Knife
- Fork
- Spoon
- Mixing bowl
- Oven mitts
Ingredients
- 1 large sweet potato
- 1 tablespoon unsalted butter
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup mini marshmallows
Using a large sweet potato ensures even cooking and a soft texture inside when baked. Unsalted butter allows you to control the saltiness while enhancing the sweet potato's natural flavor. Brown sugar and ground cinnamon add a warm, spiced sweetness that perfectly complements the marshmallows. Mini marshmallows are ideal as they melt uniformly and develop a golden-brown crust when toasted. Your homemade Sweet Potato with Toasted Marshmallows from Texas Roadhouse copycat menu will capture the rich, creamy, and caramelized flavors of the original dish.
Instructions
- Preheat oven to 400°F (200°C).
- Wash and scrub sweet potato.
- Pierce sweet potato several times with a fork.
- Line baking sheet with aluminum foil.
- Place sweet potato on prepared baking sheet.
- Bake sweet potato for 45–60 minutes until tender.
- Remove sweet potato from oven and cool slightly.
- Slice sweet potato lengthwise and open gently.
- Fluff inside with a fork.
- Add butter, brown sugar, cinnamon, and salt; mix gently.
- Top with mini marshmallows.
- Return to oven and broil 1–2 minutes until marshmallows are toasted.
- Remove from oven using oven mitts.
- Serve warm.
Substitution
Sweet Potato with Toasted Marshmallows from Texas Roadhouse copycat menu offers a delightful combination of sweet and creamy flavors topped with a crunchy caramelized marshmallow layer. If you don't have mini marshmallows, large marshmallows can be chopped into smaller pieces as a substitute to achieve a similar texture. Butter can be replaced with margarine or coconut oil for a dairy-free version without compromising richness. When baking, wrapping the sweet potato in aluminum foil helps retain moisture and ensure even cooking. Your sweet potato is ready when it feels soft to the touch and a fork slides in easily.
Tips
Ensure the sweet potato is thoroughly pierced with a fork to allow steam to escape during baking, preventing uneven cooking or bursting. Use oven mitts when handling the hot baking sheet and sweet potato to avoid burns, especially during the broiling step when marshmallows toast quickly. When mixing butter, brown sugar, cinnamon, and salt into the sweet potato, be gentle to maintain its fluffy texture without mashing it too much. You can adjust the broiling time to achieve your preferred level of marshmallow toastiness, but watch closely to avoid burning.
Nutritions
Sweet Potato with Toasted Marshmallows offers a balance of carbohydrates from the fiber-rich sweet potato and sugars from the brown sugar and marshmallows, providing a quick energy boost. The dish contains vitamins A and C due to the sweet potato's beta-carotene content, supporting immune function and eye health. Butter adds a small amount of healthy fats, while cinnamon contributes antioxidants. Your serving will be moderately high in calories and natural sugars, making it a flavorful but occasional treat.
Storage
Store leftover sweet potato with toasted marshmallows in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor. Reheat gently in the oven at 350degF (175degC) for about 10 minutes or until warmed through, to restore the toasted marshmallow texture. Avoid microwaving, as it can make the marshmallows overly soft and the sweet potato mushy, affecting the dish's creamy and crunchy contrast.
Variation or Alternatives
Swap mini marshmallows for chopped pecans mixed with a drizzle of honey for a nutty crunch. Instead of brown sugar, try maple syrup to add a richer, earthy sweetness to your sweet potato. For a creamier texture, fold in some mascarpone cheese before adding the marshmallows. Broil the sweet potato with marshmallows under the oven broiler for a shorter time to achieve a lightly toasted topping without melting them completely.
Allergies
Sweet Potato with Toasted Marshmallows from Texas Roadhouse contains common allergens such as dairy from the unsalted butter and potential corn derivatives in marshmallows, which may trigger reactions in sensitive individuals. Those with cinnamon allergies should also exercise caution due to the presence of ground cinnamon in the recipe. You should always verify ingredient sources and consult allergy information with the restaurant to ensure safe consumption.
Why this recipe?
Sweet Potato with Toasted Marshmallows at Texas Roadhouse offers a unique blend of sweet and savory flavors, combining the natural sweetness of roasted sweet potatoes with the gooey richness of toasted marshmallows. The dish's warm texture and caramelized topping add a comforting, indulgent quality that appeals to a wide audience. You will appreciate how this crowd-pleasing side enhances any meal with a nostalgic twist and balanced sweetness. Trying to make the copycat version lets you recreate this iconic dish at home, customizing sweetness and texture to match your personal taste exactly.