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Stuffed Sweet Potatoes w/ Pecan & Marshmallow Streusel Recipe

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This recipe for Stuffed Sweet Potatoes w/ Pecan & Marshmallow Streusel, by , is from The Huttner/Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judith Brown
Added: Saturday, May 2, 2009

Category:
Category:

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

Directions:
Directions:
Preheat oven to 400 degrees.
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 min., 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 potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the potatoes generously with the streusel topping and return to the oven. Bake for another 20 min., or until the topping is bubbly and brown.

Personal Notes:
Personal Notes:
Great for Thanksgiving

 

 

 

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