I love sweet potatoes and marshmallows! It was always a tradition at every Thanksgiving dinner growing up and anytime sweet potatoes were served for that matter. When I moved to New England, sweet potatoes and marshmallows were uncommon at Thanksgiving; mashed potatoes were the expected side dish unless you came to my house. I would not change my tradition for anyone. To put it simply, it just was not Thanksgiving without sweet potatoes and marshmallows! I did not care if anyone else ate the sweet potatoes as long as they were there for me!
Sweet potatoes were meant to have marshmallows on them but this year, I tried a new recipe from Tyler Florence. I made stuffed sweet potatoes with pecan and marshmallow streusel. Although I left them in the oven a bit too long since my timing or that of my guests were a bit off, my guests left wanting the recipe because it was OMG good!
I don’t think I can make a sweet potato any other way now! This recipe has spoiled me forever. It was the best sweet potato I have ever tasted and I have tasted many over the years. This recipe is what I call a keeper and I hope you will enjoy this recipe as much as I do. Thank you Tyler Florence for creating something that is so unbelievably fantastic!
Next time you are going to make sweet potatoes, try this recipe. I don’t think you will be disappointed!
Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel
Recipe courtesy Tyler Florence
Prep Time: 15 min
Cook Time: 1 hr 5 min
Serves: 12 servings
- 12 large sweet potatoes
- 3/4 cup (11/2 sticks) 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 toasted pecan pieces
- 1 cup miniature marshmallows
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.
Courtesy of the Food Network