Crockpot-Slow Cooker/ Side Dishes

Stuffed Sweet Potatoes with Pecan Marshmallow Streusel Recipe for Two

Stuffed Sweet Potatoes with Pecan Marshmallow Streusel

These stuffed sweet potatoes for two have rich sweet potatoes covered in a delicious marshmallow, brown sugar, and pecan streusel topping.

Cook the potatoes in your crock pot slow cooker or follow the directions for baking them.

Scroll to the bottom for a full recipe card.

This is the perfect Fall, Winter, and cool Spring side dish. Try it with your intimate Thanksgiving dinner.

Need a main dish? Try this Bacon Cream Cheese Chicken or this White Cheddar and Spinach Stuffed Chicken.

How to make Stuffed Sweet Potatoes with Pecan Marshmallow Streusel:

Crockpot Directions:

(For baking directions see “Notes” on the recipe card below.)

Spray your crockpot with non-stick spray. Click here for a 4 quart crockpot slow cooker..

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Prick the sweet potatoes with a fork a few times on the top and bottom.

Cook on low for 8 hours or high for 4 hours.

two sweet potatoes in a crockpot

Preheat your oven to 350 degrees F (180 C).

Spread the pecans onto a baking sheet and place in the oven for 5 minutes until fragrant. Stir the pecans half way through cooking. Remove nuts from oven and set aside. Allow to cool completely.

Turn the oven up to 400 degrees F (200 C).

Cut the potatoes in half lengthwise and push the ends towards the middle so it opens up. Scoop out flesh and place in medium bowl. Be careful not to tear skin. Set the skins on a baking sheet sprayed with non-stick spray.

two sweet potatoes cut open on a cutting board

In a medium bowl, mix 1 tablespoon butter and brown sugar together until it is coarse crumble. 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, and then add the filling back to the potato skins on the baking sheet.

two sweet potatoes will filling mixture in them on a cutting board

To the other half of the brown sugar mixture, add 1 tablespoon butter, flour and remaining pecans. Mix until it is coarse crumble.

two sweet potatoes filled with streusel topping

Top each of the sweet potatoes with the brown sugar mixture and and then the marshmallows.

two sweet potatoes stuffed and topped with marshmallows

Return the sweet potatoes to the oven and bake for another 5 minutes or until the marshmallows are golden brown.

Stuffed Sweet Potatoes with Pecan Marshmallow Streusel Recipe for Two

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Yield: Serves 2

Stuffed Sweet Potatoes with Pecan Marshmallow Streusel Recipe

Stuffed Sweet Potatoes with Pecan Marshmallow Streusel Recipe

These stuffed sweet potatoes for two have rich sweet potatoes covered in a delicious marshmallow, brown sugar, and pecan streusel topping.

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

Ingredients

  • 2 Sweet Potatoes
  • 1/3 cup pecans (chopped, divided)
  • 2 Tablespoons butter (room temperature, divided)
  • 2 Tablespoons brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1 Tablespoon all-purpose flour
  • 1/3 cup miniature marshmallows

Instructions

Crockpot Directions:

  1. Spray your crockpot with non-stick spray. Click here for a 4 quart crockpot slow cooker.
  2. Prick the sweet potatoes with a fork a few times on the top and bottom.
  3. Cook on low for 8 hours or high for 4 hours.
  4. Preheat your oven to 350 degrees F (180 C).
  5. Spread the pecans onto a baking sheet and place in the oven for 5 minutes until fragrant. Stir the pecans half way through cooking. Remove nuts from oven and set aside. Allow to cool completely.
  6. Turn the oven up to 400 degrees F (200 C).
  7. Cut the potatoes in half lengthwise and push the ends towards the middle so it opens up. Scoop out flesh and place in medium bowl. Be careful not to tear skin. Set the skins on a baking sheet sprayed with non-stick spray.
  8. In a medium bowl, mix 1 tablespoon butter and brown sugar together until it is coarse crumble. 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, and then add the filling back to the potato skins on the baking sheet.
  9. To the other half of the brown sugar mixture, add 1 tablespoon butter, flour and remaining pecans. Mix until it is coarse crumble.
  10. Top each of the sweet potatoes with the brown sugar mixture and then the marshmallows.
  11. Return to the oven and bake for another 5 minutes or until the marshmallows are golden brown.

Notes

To Bake: Preheat your oven to 350 degrees F (180 C). Spread the pecans onto a baking sheet and cook in the oven for 5 minutes until fragrant. Stir the pecans half way through cooking. Remove the pecans from oven and set aside. Allow to cool completely. Turn the oven up to 400 degrees F (200 C). Prick the sweet potatoes with a fork on the top and bottom and then place on a baking sheet. Bake 45 minutes, or until a knife inserted in the center goes in easily. Remove from the oven and cool until you are able to handle but they are still very warm. Cut the potatoes in half lengthwise and push the ends towards the middle just a little so they open up. Scoop out the flesh and place in medium bowl. Be careful not to tear skin. Set the skins on a baking sheet sprayed with non-stick spray. In a medium bowl, mix 1 tablespoon butter and brown sugar together until it is coarse crumble. Add the cinnamon, nutmeg, ginger, salt, and half of the pecans. Divide the mixture in half. Add half of the mixture to the sweet potato flesh and combine completely, and then add the filling back to the potato skins on the baking sheet. To the other half of the brown sugar mixture, add 1 tablespoon butter, flour and remaining pecans. Mix until it is coarse crumble. Top each of the sweet potatoes with the brown sugar mixture and and then the marshmallows and return to the oven. Bake for another 5 minutes or until the marshmallows are golden brown.

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Nutrition Information:

Yield:

2

Amount Per Serving: Calories: 413 Saturated Fat: 8g Cholesterol: 30mg Sodium: 326mg Carbohydrates: 50g Fiber: 5g Sugar: 22g Protein: 4g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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