Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel Recipe

Ingredients

12 large sweet potatoes
3/4 c. (1 1/2 sticks) unsalted butter, at room temperature
3/4 c. light brown sugar
3/4 c. all purpose flour
1/4 t ground cinnamon
1/4 t. salt
1 c. toasted pecan pieces
1 c. miniature marshmallows

Preparation

Step 1

Preheat oven to 400 degrees.
Wash the sweet potatoes, scrubbing them well to remve any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour until its crumbly looking. Add the cinnamon, salt, pecans and marshmallows. Fold the streusel topping together to combine.

SLice the sweet potatoes lengthwise down the center and push the ends towards the middle to it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes or until the topping is bubbly and brown.