Stuffed Sweet Potatoes

(Stuffed Sweet Potatoes)

I made this as a side for the Turkey Tenderloin I served Bill and the boys the other night. It was really delicious! I had a hard time keeping my hands out of the bowl containing the streusel! I found this on foodnetwork.com, it's one of Tyler Florence's little gems and I knew I had to share it with you guys.

Ingredients:

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

Directions:

1. Preheat the oven to 400 degrees F. Wash the sweet potatoes and with a fork, prick the sweet potatoes in a couple of spots and place them on a baking sheet. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

2. 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. Go ahead, I dare you not to start devouring this before it even GETS to the sweet potatoes!


3. 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.


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