Sweet Potato Boats with Maple Pecan Magic (So Stinkin’ Good!)

These cute little Maple Pecan Sweet Potato Boats are like mini sweet potato casseroles but in individual portions! They’re sweet, creamy, and have that yummy, toasty, marshmallow topping…… the perfect small-batch side dish for Thanksgiving, Christmas, or whenever you’re craving something fall and cozy.

I wanted to update this recipe for the 2025 holiday season to include a ‘make ahead’ version, as well as freezing any leftovers for “Second Act” serving ideas.

Highlights Of This Holiday Side Dish

Nothing beats autumn, am I right? Between cozy sweaters, my Instant Pot Pumpkin Spice Coffee Creamer, and these Maple Pecan Sweet Potato Boats, fall vibes are here to stay!

This dish is an ideal side for your Thanksgiving table or any chilly autumn evening because you can make just enough boats for your company, whether you’re cooking for one, two, or a small crowd.

Why Sweet Potatoes?

Before we dive into the how-to, here’s why these boats are worth making. Sweet potatoes are healthier than regular potatoes – they’re high in fiber and vitamins, and they have a natural sweetness that makes them a huge hit with the kiddos.

🌟Ingredients Notes

• ✅Sweet Potatoes – I try to pick potatoes that when halved, are a great portion size for one person. Leave oversized or funky-shaped potatoes at the store.
• ✅Maple Syrup – Please don’t use your average pancake syrup. I mean, I suppose it will work, but you really want to use REAL maple syrup here. You want that genuine maple, caramelized flavor.
• ✅Spices – Think cinnamon, nutmeg, or your favorite fall spices. Full details are in the recipe card below.
• ✅Mini Marshmallows – White ones work, colored ones are super cute!
• ✅Apple Sauce/Butter – A small single serving size is needed but if you’ve made your own like my Instant Pot Spiced Apple Butter – that will fit in perfectly!
• ✅Butter – Everything is better with butter!
• ✅Brown Sugar – using brown sugar over white sugar is best here to add extra flavor and depth.

How to Make Maple Pecan Sweet Potato Boats

Step 1: Prepare the Sweet Potatoes

• Preheat your oven. After washing each potato, wrap it in aluminum foil and place it on a baking sheet.
• Bake until the potatoes are soft to the touch. Once done, let them cool completely before handling.

Step 2: Hollow Out the Potatoes

• Once the sweet potatoes are cooled, carefully slice each one in half lengthwise.
• Scoop out the centers of the sweet potatoes, leaving about ¼ inch of potato inside the skin. Be gentle to avoid piercing or breaking the skin. Set the skins aside for later.

Step 3: Make the Filling

• In a mixing bowl, combine the scooped-out sweet potato with butter, brown sugar, warm fall spices, and apple sauce (or spiced apple butter if you have it).
• Mash everything together until it’s smooth and well-blended.

Step 4: Fill the Boats

• Spoon the sweet potato mixture back into the potato skins. Fill each one until it’s full and level with the top of the skin.

Step 5: Add the Marshmallows

• Generously cover each sweet potato boat with mini marshmallows. Make sure you cover every inch of the filling, and feel free to double up on the marshmallows for extra toastiness!

Step 6: Bake the Sweet Potato Boats

• Place the stuffed sweet potatoes back into the oven and bake for about 20 minutes, or until the marshmallows are lightly toasted and golden brown. Keep an eye on them so the marshmallows don’t burn!

Step 7: Add the Finishing Touches

• Once baked, remove the sweet potato boats from the oven.
• Sprinkle chopped pecans over the top and drizzle each boat with a little maple syrup. Don’t overdo the syrup; just a light drizzle will add the perfect touch of sweetness.

🧊 MAKE-AHEAD & FREEZER PLAN

👉 Fresh (Day of Serving)

• Bake the sweet potato boats as directed.
• Add toppings (pecans, marshmallows, etc.) and serve right away while warm.

🧺 Storing Leftovers

• Let boats cool completely.
• Place in an airtight container and refrigerate up to 3 days.
• Reheat at 325°F (165°C) for about 15 minutes, or until warm.
• Add fresh marshmallows before reheating if you removed them earlier.

🕒 Make Ahead (1 Day Before)

• Bake the boats but skip the marshmallows.
• Cool completely, then cover tightly and refrigerate overnight.
• When ready to serve:
  • Reheat at 350°F (175°C) for 15-20 minutes, uncovered.
  • Add marshmallows during the last 5 minutes of baking to toast them.

🍽️ Solo / Freezer Servings

• Bake the boats, no marshmallows.
• Let cool, then wrap each half tightly in foil or plastic wrap.
• Freeze up to 2 months in a freezer-safe container or bag.
• To serve later:
  • Thaw overnight in the fridge.
  • Reheat at 350°F (175°C) for 20–25 minutes, or microwave until hot.
  • Add marshmallows near the end of reheating, just until soft and lightly golden.

💡 Second Act Idea

Mash leftover filling and spread it on toast, waffles, or pancakes with a drizzle of maple syrup.

Have you tried making these Sweet Potato Marshmallow Boats? If so, let me know what you think! Please leave a comment and a rating in the recipe card below. Your feedback helps others find and enjoy the recipe too!

Thank you for stopping by The Salty Pot and I hope you have a wonderful day!

~Joanne

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