Caramel Coconut Sweet Potato Streusel
Servings 12 Sweet Potatoes
These Caramel Coconut Sweet Potato Streusels are the perfect addition to your Thanksgiving table this year. Sweet brown sugar, crunchy pecans, gooey caramel and coconut stuffed in a sweet potato and topped with mini marshmallows.
Ingredients
- 12 Medium Sweet Potatoes washed and poked
- 1/2 cup Kraft Caramel Bits
- 1/2 cup Baker's Shredded Coconut
- 1/2 cup Brown Sugar
- 1/2 cup Chopped Pecans
- 1 tsp Cinnamon
- 3 tbsp Butter melted
- 3-4 cups Mini Jet Puffed Marshmallows
Instructions
- Preheat oven to 400 F.
- After cleaning and poking holes in the sweet potatoes, place them in a casserole dish and make for 45-55 minutes until cooked through.
- Remove from oven and slice length wise.
- Combine caramel bits, coconut, brown sugar, pecans, cinnamon, and butter in a medium bowl and mix until well combined.
- Gently spread apart the sides of the potato just enough to spoon in the filling mixture, making sure to press it down in.
- Top with mini marshmallows, this can be a balancing act, so be gentle.
- Turn the broiler on low and place stuffed sweet potatoes back in the oven.
- You want to watch them and pull them out just as the marshmallows reach desired color, it took about two minutes for me to get the color in the photos.
- Do not leave unattended!
- Remove from oven and dive in!
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