I LOVE Thanksgiving. LOVE, LOVE, LOVE. The funny (weird) part is that I don’t really eat turkey. Instead, I fill up on the appetizers, side dishes, and desserts. This is a side dish that has become a tradition in my family; people expect me to make it every year. The best part is that it’s so easy to make a big batch ahead so that you’re not scrambling the day of. It’s the perfect mix of savory and sweet, creamy and crunchy, healthy and not-so-healthy. Make this side dish to add to your holiday table this year!
Ingredients
- 8-12 large sweet potatoes
- 1 1/2 sticks unsalted butter, at room temperature plus 4 tablespoons
- 3/4 cup brown sugar
- 3/4 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup pecan pieces
- 1 cup mini marshmallows or 2 cups large marshmallows
- Preheat the oven to 400 degrees.
- Wash the sweet potatoes and prick each with a fork. Bake on a lined cookie sheet for an hour or until a knife is easily inserted.
- In a large bowl, mix the butter, brown sugar, and flour together until it’s crumbly looking. Add the cinnamon, salt, and pecans. Set aside.
- Scoop out the insides of the cooked (and slightly cooled) sweet potatoes into a stand mixer. Mix with 4 tablespoons unsalted butter.
- Transfer to a buttered baking dish and top with the pecan streusel. Add the marshmallows on top.
- Bake until the topping is bubbly and the marshmallow is golden brown. Enjoy!
