Shelly's Recipe

STUFFED SWEET POTATOES WITH PECAN AND MARSHMALLOW STREUSEL

Category: Sweet Potatoes

12 large sweet potatoes
3/4 cup 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 pecan pieces, toasted
1 cup miniature marshmallows

Preheat oven to 400. 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 toward 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. Serves 12.