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Stuffed Sweet Potatoes with Pecan and Marshmallow Stuffing Recipe

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This recipe for Stuffed Sweet Potatoes with Pecan and Marshmallow Stuffing, by , is from The Hanner Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginelle Petrie
Added: Sunday, September 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 C, light brown sugar
3/4 C. all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp salt
1 C. toasted pecan pieces
1 C. mini marshmallows
12 large sweet potatoes
3/4 C. (11/2 sticks) unsalted butter, room temperature

Directions:
Directions:
Preheat the oven to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove 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 together until it's 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 so 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.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 min + 1hr 5min cook time

 

 

 

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