Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel
Prep: 15 min | Cook: 65 min | Servings: 12
Recipe courtesy Tyler Florence.
Ingredients
- 12 Sweet potato, large
- 3/4 cup Unsalted butter, 1 1/2 sticks, at room temperature
- 3/4 cup Light brown sugar
- 3/4 cup Flour, all-purpose
- 1/4 tsp Cinnamon, ground
- 1/4 tsp Salt
- 1 cup Pecans, toasted pieces
- 1 cup Marshmallow, miniature
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 crumbly. 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 they open 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.