Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

My sister-in-law, Lithsa, made this for Thanksgiving. It is absolutely delicious!
12 large sweet potatoes
3/4 c (11 1/2 sticks) unsalted butter, at room temp
3/4 c light brown sugar
3/4 c all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp salt
1 c toasted pecan pieces
1 c mini 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 min., 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 min., or until the topping is bubbly and brown.

Comments

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