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Author Notes: For the last 10 years, my mother has taken on the daunting task of hosting Thanksgiving lunch for 30 of our family members. Every year a few kind souls contribute desserts or side dishes to add to the Thanksgiving table. Aunt Linda has cooked sweet potato casserole every Thanksgiving for as long I can remember. It is delicious, but so sweet you can only have it in small doses. I wanted to create a version of 'Aunt Linda's sweet potato casserole' that was similar in flavor to her classic dish, but with a much more creative approach. I discovered a twice baked sweet potato recipe on Food Network that I thought would be a great start. With the FN and Aunt Linda's recipes in hand, I began to develop my Inside-Out Sweet Potato Casserole. How could such inspiration not equal deliciousness. Enjoy! Happy Thanksgiving to all! - Table9 - Table9
Food52 Review: Inside Out Sweet Potatoes were really fun and easy to make and came out really well. Great way to get kids to eat sweet potatoes, in which case I'd eliminate the pecans for the fussy ones. They looked really cute too! - micki barzilay
- 12 Large Round Sweet Potatoes
- 1 teaspoon Good Olive Oil
- 3/4 cups Unsalted, Room Temperature Butter
- 3/4 cups Light Brown Sugar
- 3/4 cups All-Purpose Flour
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Nutmeg
- 1/4 teaspoon Real Vanilla Extract
- 1 cup Toasted Pecan Pieces
- 1 cup Small Marshmallows
- Salt and Pepper to Taste
- Preheat to 400 degrees.
- Wash the sweet potatoes and scrub well. Place the sweet potatoes on a baking sheet lined with parchment paper and cook for 45 minutes.
- In a large bowl mix together the brown sugar, butter, and flour until crumbly. Add the cinnamon, nutmeg, vanilla extract, pecan pieces. Fold together to combine.
- Remove sweet potatoes from the oven and let rest for 15 minutes until cool enough to work with. Reduce oven to 250 degrees.
- Slice the top and bottom of the sweet potatoes so they can sit up on their own. Scoop out the meat out of the sweet potatoes and place in a reserve bowl.
- Add olive oil, salt and pepper to sweet potato mixture in the reserve bowl.
- Place a few marshmallows in the bottom of the sweet potato shells. Place sweet potato mixture in a pastry bag and squeeze evenly into the sweet potato shells.
- Once filled, press your thumb into the center of each sweet potato and fill the hole with the brown sugar streusel topping you mixed together earlier. Top the streusal with a few marshmallows.
- Place completed stuffed sweet potatoes back in the oven for 10 - 15 minutes, until marshmallows are browned on the top. Remove and serve immediately.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side