Thursday, October 27, 2011

stuffed sweet potatoes

Like almost everyone else in the world, I am obsessed with pinterest. It takes up much of my time sitting on the couch. I believe I am an obsessive-pinner! HAHA.

Either way, I saw this picture of stuffed sweet potatoes and thought “HOLLA”! Seriously, I did. In fact, I may have even said it out loud. Don’t judge me.

I skipped over to the farmers market and got a few sweet potatoes and came home to recreate this awesomeness! It was good but my sweet potatoes were bigger so it took way more time than 45 minutes to get them soft enough. Next time I'll know and plan more time for them! We just had them after dinner. haha :) To be honest, I was more excited because they were pretty!!


Stuffed Sweet Potatoes
Source: Sweet Peas Kitchen

What you need-

6 large sweet potatoes
6 tablespoons unsalted butter, at room temperature, divided
6 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon salt
1 cup toasted pecan pieces, divided
3 tablespoons all-purpose flour
1 cup miniature marshmallows

What you do-

Preheat the oven to 350 degrees F. Spread the pecans onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely. Turn the oven up 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. Remove from oven and let stand until cool enough to handle but still very warm.

Cut potatoes in half lengthwise and push the ends towards the middle so it opens up. Scoop out flesh and place in medium bowl, being careful not to tear skin. Reserve skins.

In a large bowl, mix 3tablespoons butter and brown sugar together until it’s crumbly-looking. Add the cinnamon, nutmeg, ginger, salt, and half of the pecans. Divide mixture in half. Add half of the mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on baking sheet.

To the remaining brown sugar mixture, add 3 tablespoons butter and flour. Mix until crumbly looking. Top sweet potatoes generously with the brown sugar mixture and marshmallows and return to the oven. Bake for another 5-10 minutes, or until the marshmallow topping is golden brown.

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