Stuffed Sweet Potatoes with Pecan & Marshmallow Streusel

Here I am with another Thanksgiving side post! Do you like the flavor of roasted marshmallows? Imagine that sweet, slighty sticky and perfectly crunchy bed atop a cinnamon, brown sugar, nut-filled stuffing, huddled in a perfectly baked sweet potato. Yeah, it’s almost like you’re eating dessert with your dinner. This dish is a great option if you are looking for a little something sweet to serve.


I saw this recipe on the Food Network site when browsing for a new side for Thanksgiving. Emily, this one is for you!

Here’s the recipe as I made it:

Stuffed Sweet Potatoes with Pecan & Marshmallow Streusel

12 large sweet potatoes or yams (I used yams because they happened to look better that day I was shopping)
3/4 c. (11/2 sticks) unsalted butter, softened
3/4 c. light brown sugar
3/4 c. all-purpose flour
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 c. toasted pecan pieces (could also use walnuts — sometimes I like half and half for a little variety)
1 c. miniature marshmallows

  1. Preheat the oven to 400°F.
  2. Wash the sweet potatoes to remove any dirt from skins. Wrap each in aluminum foil. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 mins., or until a knife inserted in the center goes in easily.
  3. 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.
  4. 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 mins., or until the topping is bubbly and brown.


I cut the recipe in half and it worked quite well. I should note that we couldn’t find marshmallows, so we used an organic marshmallow Fluff type spread. It was delicious, light, not sickeningly sweet and browned nicely!

My husband’s thoughts on these stuffed potatoes? “Amazing.”

Now, I am well aware that these didn’t photograph well, but sometimes you’re just really hungry and don’t want to mess around with the camera too much before digging in. Can you blame us? It smelled incredible. (Again, think toasty mallows, fresh from a campfire!) And once we ate them, we confirmed our suspicions. It’s truly a special treat — like a preview of dessert — during your dinner.

I’ll have another version of Thanksgiving sweet potatoes next week…a sweet potato casserole you’ll ask your aunt to bring to Thanksgiving dinner every year! Oh, wait, that’s me. You can make it every year or have your aunt bring it, whatever works!

About Nina

Nina lives in Buffalo, NY. An adventurous home cook, she loves to eat, cook, bake & enjoy life. She writes/blogs about food, tweets adventures & other passions.

17. November 2010 by Nina
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