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Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel Recipe

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This recipe for Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel, by , is from My Grandma's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melinda Carreon
Added: Sunday, April 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 large sweet potatoes
3/4 c (1/1/2 sticks) butter, at room temperature
3/4 c light brown sugar
3/4 c all-purpose flour1/4 tsp ground cinnamon
1/4 tsp salt
1 c toasted pecan pieces
1 c miniature marshmallow

Directions:
Directions:
Preheat oven to 400 degrees
Wash the sweet potatoes, scrubbing them well to remove any dirt
With a fork, poke a couple of holes in the potatoes and place them on a baking sheet
Bake for about 45 minutes or until a knife goes into the center easily
In a large bowl mix the butter, brown sugar and flour together until it's crumbly-looking
Add the 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
Stuff the sweet potatoes generously with the streusel topping and return to the oven
Bake for another 10 minutes or until the topping is bubbly and brown

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Another option for this recipe is to make mashed sweet potatoes and top with the streusel

 

 

 

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