Thanksgiving Strussel Sweet Potato's
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- 6 medium
- sweet potatoes (organic is best)
- 1 or more stick
- 2 c
- brown sugar
- 1 c
- 1 c
- chopped pecans
- 2 c
- mini marshmellows
1If your potatoes are really large, you can judge it to be able to feed 2 people per potato.
You can make this up to 2 days ahead of time.
2Cover a large cookie sheet with non-stick foil. Set aside.
Grease with butter a casserole dish. Set aside.
3Place the potatoes on the cookie sheet.
Bake at 425 for 45 minutes or until tender.
When done, cool a little, then peel them and cut them either length wise or into rounds, laying them in a single layer in greased casserole.
4With a fork, crumble together all ingrediants.
Add pecans and marshmellows, sprinkling them around.
Sprinkle sugar mixture on top.
I like to add extra pads of butter, this does make it really gooey and rich but ... it's Thanksgiving so what the heck!
5Bake at 350 till bubbly.
You can also make individual twice baked Strussel potatoes. After baking, put a slit in the potato, scoop the meat out, mix with the strussel mixture and place back into the shell. Bake till bubbly.