Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel
Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel is a side dish that serves 12. One portion of this dish contains around 7g of protein, 18g of fat, and a total of 603 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of sweet potatoes, salt, brown sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. If you like this recipe, take a look at these similar recipes: Pumpkin Pecan Streusel Cake - gluten free, soy free, vegan, Pumpkin Pecan Streusel Muffins, and Baked Stuffed Potatoes (Tandoori Potatoes).
Instructions
Watch how to make this recipe.
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 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 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.