Twice Baked Sweet Potatoes

A wonderful side dish for your holiday dinner. Baked sweet potatoes are topped and rebaked with a mixture that features brown sugar, pecans and mini marshmallows. Yummy!

• Ready In: 1 hr 35 mins
• Serves: 12

Ingredients

• 12  small sweet potatoes (8oz ea)
• 3⁄4 cup butter, softened
• 3⁄4 cup light brown sugar
• 2  cups pecans, toasted and coarsely chopped
• 1 1⁄2 cups miniature marshmallows
• 1⁄2 cup flour

Directions

1. Pierce potatoes, place on baking sheet and bake at 400° for 60 minutes or until done.
2. In medium size bowl, combine the butter and sugar until well blended.
3. Gradually stir in pecans, marshmallows and flour until mixture forms loose crumbs.
4. Remove potatoes from oven and slash each one lengthwise.
5. Gently push ends together to open the slash.
6. Stuff opening of each potato with marshmallow mixture.
7. Bake at 400° for about 5 minutes or until stuffing is golden brown.
8. Be careful not to let marshmallows burn.