Ingredients
Scale
- 2 large sweet potatoes (approximately 2 pounds)
- 1 tablespoon neutral oil, such as avocado
- 3 tablespoons unsalted butter, melted
- 3 tablespoons light brown sugar
- ¼ cup marshmallow creme/fluff
- ¼ teaspoon kosher salt
Topping Mixture:
- 2 tablespoons light brown sugar
- ½ tablespoon all purpose flour
- ½ cup chopped pecans
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat the oven to 425°F and line a baking sheet with foil.
- Wash and thoroughly dry the potatoes. Rub each potato with oil to coat.
- Bake for about 1 hour, flipping halfway through. Cooking time will vary with potato size. When a sharp knife slides in easily, they’re ready.
- Let the potatoes cool just enough to handle, then slice them in half lengthwise. Using a spoon, carefully scoop the flesh into a bowl, leaving a small border inside each skin so they hold their shape.
- Reduce the oven temperature to 375°F. Return the empty potato skins to the baking sheet and bake for 5 minutes to help them firm up.
- To the bowl of sweet potato, add 3 tablespoons unsalted, melted butter, 3 tablespoons light brown sugar, ¼ cup marshmallow creme, and ¼ teaspoon kosher salt. Mix until smooth and fully combined.
- In a separate small bowl, stir together 2 tablespoons light brown sugar, ½ tablespoon all-purpose flour, ½ cup chopped pecans, and 1 tablespoon unsalted, melted butter to make the topping.
- Spoon the filling back into the potato skins.
- Sprinkle the pecan topping over each potato and bake at 375°F for about 15 minutes, or until the topping is golden.
- For additional color, broil 1-2 minutes, watching closely for desired color.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Sides
- Method: Oven