By Angela McGowan
When I was at the grocery store the other day I saw almost a whole wall of sweet potatoes in a can. I couldn’t believe it, and when I got to the produce department, there was just a small pile of fresh sweet potatoes. Is there a potato shortage, or do people just get canned ones for convenience? Well, I figured most do the latter, opting for easy canned goods, so I created this super easy way to get the same results with no peeling chopping or mashing of potatoes.
Yield: Serves 4
Baked Sweet Potatoes with Marshmallow Pecan Topping
Ingredients:
- 1 large sweet potato per person
- For each sweet potato you’ll also need:
- 1 tablespoon butter
- 1 tablespoon brown sugar
- a dash pumpkin pie spice
- 2 tablespoons chopped pecans
- 1/4 cup marshmallows
Directions:
1. Preheat oven to 400 degrees. Wash sweet potatoes well, and scrub with a brush. Prick potatoes with a fork all over. Bake sweet potatoes about 45 minutes, or until soft. You can also microwave your potatoes on high until soft. Microwave cooking temps vary depending on wattage.
2. Melt butter and add sugar and pumpkin pie spice. Mix well. Add pecans and marshmallows and toss well to coat. When potatoes are done, remove from oven and slice them open. Open them up and add marshmallow and pecan topping. Place under the broiler for just a minute or two, until marshmallows are lightly browned. Serve immediately.
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