Thursday, February 14, 2013

sweet potatoes with pecan streusel

I made this sweet potato souffle for Thanksgiving last year, and it was a hit.  Absolutely delicious!  I found the recipe via Pinterest HERE.  I made a few alterations to the recipe (i.e. subbing pecans for walnuts as my family is allergic).  I will definitely make this many times again!

3 sweet potatoes
4 tablespoons packed brown sugar
3 tablespoons butter
1/2 teaspoon cinnamon
Pinch salt

For the streusel:
3 tablespoons flour
1/4 teaspoon cinnamon
1/4 cup chopped pecans
2 tablespoons butter
3 tablespoons packed brown sugar
1 cup mini marshmallows (optional)

Microwave the sweet potatoes on high for 13-15 minutes.

Once sweet potatoes are cooked, slice in half and scoop out the centers into a bowl leaving a 1/4 inch border of sweet potato with the skin. Mix in brown sugar, butter, salt and cinnamon until smooth. Using a large tipped pastry bag, pipe filling back into sweet potato shells (or spoon it back in).

In a small bowl, combine all ingredients for streusel except marshmallows and mix together until butter starts to warm and ingredients start sticking together. Top the filled sweet potatoes with the streusel and bake 20-25 minutes. Remove from oven and sprinkle on marshmallows.  Continue to bake for five minutes.  Serve warm.

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