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Saturday, November 13, 2010

Recipe Saturday - Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Hi All,

Happy Saturday! It's getting closer to one of my favorite holidays, Thanksgiving. It's the time of year where we look forward to spending time in the kitchen, and preparing to feed a table full of family & friends. I particularly like sharing recipes with friends, and clients this time of year. It's always exciting to put something new and different on the table. The recipe I chose for this week is something I found last year, and my family loved it. I am happy to share it with all of you.

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel
Cook Time:1 hr 5 Min,  Level: Easy, Yield: 12 servings


12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows


1. Preheat the oven to 400 degrees F.

2. 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.

3. 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.

4. 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.



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