Twice-Baked Sweet Potatoes with Crumble Topping
 
Makes 6 servings
Ingredients
  • Potatoes:
  • 7 large sweet potatoes
  • ¼ cup firmly packed light brown sugar
  • ¼ cup sour cream
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon lemon zest
  • Topping:
  • 1 cup chopped pecans
  • ¾ cup firmly packed light brown sugar
  • ⅔ cup all-purpose flour
  • ½ cup unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1 cup mini marshmallows
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil.
  2. For potatoes: On prepared pan, place potatoes.
  3. Bake until tender, about 1 hour. Let cool enough to handle. Leave oven on.
  4. Split potatoes lengthwise on top, and squeeze ends to open potatoes. Using a spoon, scoop out flesh into a medium bowl, leaving a ½-inch-thick shell in 6 potatoes; discard remaining potato skin. Using a fork, mash potatoes, and stir in brown sugar, sour cream, salt, cinnamon, and lemon zest. Spoon potato mixture evenly into potato shells.
  5. For topping: In another medium bowl, stir together pecans, brown sugar, flour, melted butter, and cinnamon. Using your hands, press pecan mixture together. Stir in marshmallows. Spoon mixture evenly onto stuffed potatoes, and return to pan.
  6. Bake until heated through and marshmallows are lightly browned, about 20 minutes.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/twice-baked-sweet-potatoes-with-crumble-topping/