Shelly's Recipe

TOATED EVERYTHING SWEET POTATOES

Category: Sweet Potatoes

For the Sweet Potatoes:
6 sweet potatoes, peeled and cut into chunks
1/4 cup butter, melted
1/4 cup brown sugar, melted
Pinch salt

For the Toasted Streusel Topping:
1 1/2 cups coconut
1/2 cup chopped pecans
4 tablespoons butter, softened
4 tablespoons brown sugar
4 tablespoons flour
1 1/2 cups mini marshmallows

Place the sweet potato chunks in a large baking dish. Drizzle with butter and brown sugar. Sprinkle with salt. Bake in an oven preheated to 400 degrees for 25-30 minutes, or until softened.

Toss the coconut and pecans into a large skillet. Heat over medium-heat, stirring constantly until the coconut is a light golden brown. Cool. Use a fork to mix together the toasted coconut and pecans, the butter, brown sugar, and flour to make a crumbly streusel. Toss the marshmallows into the streusel.

After baking the sweet potatoes for 25-30 minutes (or until soft), remove them from the baking dish, sprinkle the streusel on top of the sweet potatoes, then return to the oven for 4-8 minutes, or until the marshmallows are golden brown. Serve immediately.

ALTERNATE PREPARATION: If your stove is going to be tied up with holiday baking, try tossing the sweet potatoes, butter, brown sugar, and salt into a large crockpot. Cover and cook 3-5 hours, or until the sweet potatoes are soft. Transfer to a baking dish, top with streusel, and bake until toasty brown in an oven preheated to 425 degrees.