I made these Stuffed sweet potatoes for a cooking segment I did this past month and I can’t imagine going back to sweet potato casserole ever again.
12 large sweet potatoes
3/4 cup butter
3/4 cup light brown sugar
3/4 cup all-purpose flour
Dash of ground cinnamon
Dash of salt
1 cup toasted pecans
1 cup mini marshmallows
Wash and prick the sweet potatoes and place on a cookie sheet. Bake or TRAEGER for about 45 minutes or until soft and squishy inside. Mix the butter, brown sugar, and flour together until it’s crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows until combined. Once the sweet potatoes are done baking, slice them down the center and open up to make room for topping. Stuff the sweet potatoes generously with the topping and return to the oven or grill. Bake for another 20 minutes, or until the topping is bubbly and brown. These are especially amazing on the Traeger with that hint of smoky sweet flavor.
