Skip to main content

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

Popular posts from this blog

Pizza on the BBQ

We are addicted to pizza on the barbecue. It's the yummiest homemade pizza. You've got to try it while its still good BBQ weather. 1. Turn your grill to a really low setting. 2. Make your dough (any old recipe), gather pizza sauce and mozzarella and the toppings of your choice. I hear Fresh and Easy has a pizza dough you just buy in a little bag, all ready to go. 3. Spray a piece of wax paper (or foil) with Pam and roll out your dough to a size that will fit on your grill. 4. Carefully flip the dough onto your grill and close the lid. Get all your other ingredients outside. It only takes a couple minutes for the dough to cook. 5. Flip the dough over and quickly top the baked side with sauce, cheese and toppings. Bert and I always do this part together so it goes a little faster. Close the lid to melt the cheese but don't burn the second side. Sometimes we even turn the grill off but keep the pizza on the warm grill. Walla! Pizza on the BBQ. You'll feel like you work at ...

Cranberry Orange Scones

These are sinfully yummy and one feels so British eating them. 2 cups flour 1 TBS baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/4 cup butter 1/4 cup sugar 2 eggs 1/2 cup plus 2 TBS cream 1TBS orange zest 1 cup dried cranberries plumped in 4 TBS orange juice (boil juice, take off heat and soak cranberries for 30 mins) 1/4 cup sugar Heat oven to 425 degrees Cream butter, sugar, eggs. Add. 1/2 cup cream and ornate zest. Add flour, powder, salt, cinnamon. Squeeze juice out of cranberries and add to dough. Roll into a circle, 1/2 inch thick.  Spread additional 2 TBS cream on circle and sprinkle with the 1/4 cup sugar. Cut circle into 12 wedges. Bake on a greased cookie sheet 12-15 minutes Cool slightly on a rack before serving.

Baked Beans

So what if nobody has posted in a year and a half? I got this recipe from my cousin Carolyn and needed to type it up. I really love the contrast of the different beans in this one. Great for bar-b-q's and potlucks. 1 lb ground beef (I did not include this. To me, putting ground beef in baked beans turns it to chili.) 1 lb bacon 1 onion, diced 1 15 oz can butter beans, with liquid 1 15 oz can red kidney beans, drained & rinsed 1 15 oz can pork & beans 3/4 c brown sugar 1/2 c ketchup 2 tsp apple cider vinegar 1 tsp salt 1/2 tsp pepper Brown bacon and drain. Cook onion in some reserved bacon grease. Combine the rest of ingredients and pour in a greased casserole dish. Bake uncovered at 350 for 1 hour.