This is a Common Side Dish, With an Incredible Candy Twist
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, marshmallow, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Struesel, Stuffed Potato, Stuffed Sweet Potato, sweet potatoes, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Many people have sweet potatoes as a side dish at their Thanksgiving table. This recipe combines the common cooked side dish, stuffed with the insides of a pastry. I know it may sound odd but, believe me, it is a stuffing straight from heaven! This is the kind of candied combination you’ll be thinking about long after the holidays, so you’d better bring it into your dinner rotation and serve it year round!
The official name of the dish is “Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel.” The combination of flour and brown sugar form a crumbly crust, like that of a Streusel. When the marshmallow melts over the buttery spud, you’ll have a sweetly sinful take on a classic holiday dish. While this recipe is for a larger crowd, you’ll probably wish you had made a double batch, anyway. They are simply so delicious!
Recipe and photo courtesy of The Food Network
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