Twice-Baked Sweet Potatoes with Pecan-Bacon Streusel and Marshmallows
For many, sweet potatoes topped with marshmallows are a nostalgic Thanksgiving favorite. In this recipe the traditional dish gets a new twist with and fun new topping in the form of mini-marshmallows that are lightly browned using a kitchen torch.
- 4 sweet potatoes, 3 1/2 to 4 lb. (1.75 to 2 kg) total
- 2 Tbs. firmly packed brown sugar
- 2 Tbs. all-purpose flour
- 2 Tbs. unsalted butter, diced, plus 4 Tbs. (1/2 stick) (2 oz./60 g)
unsalted butter, melted
- 1/2 cup (2 oz./60 g) chopped pecans
- 2 bacon slices, diced and browned
- 1/4 cup (2 fl. oz./60 ml) heavy cream
- 1 tsp. ground cinnamon
- 1/4 tsp. freshly grated nutmeg
- 3/4 tsp. salt
- 1 1/2 cups (3 oz./90 g) mini marshmallows
Preheat an oven to 375°F (190°C).
Using a fork, prick the skin of each sweet potato several times. Place the sweet potatoes on a baking sheet and bake until tender, 50 to 60 minutes.
While the sweet potatoes are cooking, make the streusel by stirring together the brown sugar and flour in a bowl. Add the 2 Tbs. diced butter and, using your fingers or a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the pecans and bacon. Cover and refrigerate until ready to use.
When the sweet potatoes are tender, transfer to a wire rack to cool. Leave the oven on. When the sweet potatoes are cool enough to handle, cut each in half lengthwise and carefully scoop out the flesh, leaving the skin intact.
In the bowl of a food processor, combine the sweet potato flesh, the 4 Tbs. (60 g) melted butter, the cream, cinnamon, nutmeg and salt. Pulse until smooth. Transfer the mixture to a bowl. Spoon the sweet potato mixture into a pastry bag fitted with a large plain tip and pipe the mixture into the hollowed-out sweet potato skins. Or, alternatively, simply spoon the sweet potato mixture into the skins.
Arrange the sweet potatoes on a baking sheet and sprinkle the streusel evenly on top. Return to the oven and bake until the streusel is toasted and lightly browned, 10 to 15 minutes. Remove from the oven and sprinkle the mini-marshmallows evenly on top. Using a kitchen torch, move the flame continuously in small circles over the surface of the marshmallows until lightly browned. Serve immediately. Serves 8.
Williams-Sonoma Test Kitchen