Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    Stuffed Sweet Potatoes with Pecan and Ma

    Source of Recipe

    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.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |