Sweet Potatoes with Pecan Crumble

Recipe:
5 to 6 Sweet Potatoes
4 Tbsp Honey
1/4 Cup Unsalted Butter
Pinch of Salt
2 Cups Mini Marshmallows


Crumble:
1/2 Cup Unsalted Butter, room temperature
3/4 Cup Light Brown Sugar
1/2 Cup Flour
1 Cup Finely Chopped Pecans

Preheat the oven to 400 degrees. 

 

Place sweet potatoes on a baking sheet and poke the potatoes with a fork all over. Bake the potatoes for 40 to 45 minutes. They should be steamy and the caramelizing sugars should be bubbling out of the potatoes. Set aside to cool enough to handle. 

 

Reduce oven temperature to 350 degrees. 

 

Meanwhile make the crumble. In a bowl, mix together with your hands, the softened butter, brown sugar, flour and pecans. The butter should become a crumb texture when mixed with the dry ingredients. Set in the refrigerator. 

 

Once the potatoes are cool enough to handle, peel the skins off the flesh. Place all peeled potatoes in a stand mixer with the butter, honey and salt. 

Mix on low until the potatoes become smooth. 

 

Place whipped sweet potatoes  in your preferred dish. I used a 2 quart casserole dish, but a 9 x 13 would work too. 

 

Smooth out potatoes and top with mini marshmallows.

 

Then top the marshmallows with the crumble. Bake for 20 minutes or until browned and bubbly.

  Once the potatoes are cool enough to handle, peel the skins off the flesh. Place all peeled potatoes in a stand mixer with the butter, honey and salt.

 

Place whipped sweet potatoes  in your preferred dish. I used a 2 quart casserole dish, but a 9 x 13 would work too.

The crumb topping keeps the marshmallows soft and gooey, while the crumb topping browns on top. All the textures in the dish make it so yummy!

 

Make a day in advance. Roast your potatoes, season as usual, cover and refrigerate. The next day let it sit out while you prepare the crumble. Add the marshmallows, the crumb topping and place in the oven when your ready.  

 

Description from original post:
This Thanksgiving was held at our house in Las Vegas. Danny's family came out to celebrate the holiday and see our home for the first time. Even though I didn't go to bed until 2:30 in the morning and we slaved all day Thanksgiving, it was so worth every bite. Here is the recipe for my very own sweet potatoes. They were what my mother-in-law Maria said "are the best sweet potatoes I've ever had." (Thanks Madre!!!).