Loaded Sweet Potatoes

Marshmallows or brown sugar pecan streusel are typical toppings for sweet potato casseroles.  Sure they’re tasty , but why choose one topping when you can have both with  these Loaded Sweet Potatoes?   Besides looking great, they’re easy and taste great too.  Roasted pecans are the perfect crunchy contrast to the fluffy sweet potatoes.  These would be delicious as a side dish for your  Thanksgiving celebration.

This recipe is from the Food Network.

Loaded Sweet Potatoes

12 large sweet potatoes
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows

1. Preheat the oven to 400 degrees. 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 1 hour, 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 and salt.

3. Slice the sweet potatoes lengthwise down the center and push the ends toward the middle so it opens up. Fluff the potatoes with a fork. Stuff the sweet potatoes generously with the streusel topping and return to the oven for 5-10 minutes or until melted. Remove from oven and top with marshmallows and pecans and bake for 5-10 minutes more.

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