November 27, 2006

The best part of the Thanksgiving meal were these sweet potatoes.

All right. At first I thought I had made a mistake when I put the husband in charge of making the topping for these sweet potatoes. Rather than read the directions, he put ALL of the topping ingredients in a bowl and tried to mix them together. Using rock hard butter. Along with the pecans and marshmallows. Uh, that doesn't work sweetie.

So we tried to fix the situation by removing most of the ingredients and softening the butter in the microwave. By that time I'm pretty sure it was somewhat melted, along with the flour, so we never got a 'crumbly' texture like what was called for in the recipe. BUT. They turned out so fabulous! Truly, delicious delicious!

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

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.

Recipe from

A year ago today...Black, White and Red All Over.

Two years ago today...White Chocolate Boysenberry Creme Brulee.