Monday, January 12, 2009

Banana Stuffed Sweet Potatoes with Pecan and Marshmallow Struesel

Recipe combined from two recipes on Food Network website
2 large or 4 small sweet potatoes
1 banana, unpeeled
1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
3/4 cup toasted pecan pieces
3/4 cup miniature marshmallows

Preheat the oven to 400 degrees F.

Wrap sweet potatoes in tin foil. Bake sweet potatoes 1 to 1-1/2 hours depending on size until knife inserted in the middle comes out clean. Bake banana in peel for 15 minutes.

Slice sweet potatoes in half. Scoop out pulp leaving skin intact. Combine sweet potato pulp and banana in a food processor until smooth.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, pecans, and marshmallows; fold the streusel topping together to combine.

Put sweet potato/banana mixture back in skins. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.