Side Dishes

Stuffed Sweet Potatoes with Pecan Marshmallow Streusel Recipe

August 23, 2017
Stuffed Sweet Potatoes with Pecan Marshmallow Streusel Recipe - crock pot slow cooker or bake!

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. 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.

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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.

 

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.

Stuffed Sweet Potatoes with Pecan Marshmallow Streusel Recipe - cook sweet potatoes in crock pot slow cooker

 

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.

Stuffed Sweet Potatoes with Pecan Marshmallow Streusel Recipe - push ends toward each other

 

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.

Stuffed Sweet Potatoes with Pecan Marshmallow Streusel Recipe - mix half the streusel into the cooked potato filling

 

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

Stuffed Sweet Potatoes with Pecan Marshmallow Streusel Recipe - add coarse streusel to top of potato

 

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

Stuffed Sweet Potatoes with Pecan Marshmallow Streusel Recipe - top 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 - 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. This is the perfect Fall, Winter, and cool Spring side dish. Try it with your intimate Thanksgiving dinner.

 

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Stuffed Sweet Potatoes with Pecan Marshmallow Streusel Recipe - serves 2
Print
Stuffed Sweet Potatoes with Pecan Marshmallow Streusel Recipe
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
 
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. This is the perfect Fall, Winter, and cool Spring side dish. Try it with your intimate Thanksgiving dinner.
Course: Lunch, Side Dish, Thanksgiving
Cuisine: American
Servings (Adjustable): 2
Calories: 413 kcal
Author: Zona
Ingredients (Choose US or Metric)
  • 2 Sweet Potatoes Large
  • 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.
  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.
Recipe 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.

Nutrition Facts
Stuffed Sweet Potatoes with Pecan Marshmallow Streusel Recipe
Amount Per Serving
Calories 413 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 8g 40%
Cholesterol 30mg 10%
Sodium 326mg 14%
Potassium 505mg 14%
Total Carbohydrates 50g 17%
Dietary Fiber 5g 20%
Sugars 22g
Protein 4g 8%
Vitamin A 375.9%
Vitamin C 3.8%
Calcium 6%
Iron 7.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

Adapted and downsized from Sweet Pea’s Kitchen

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