Inside-Out Sweet Potato Casserole

• 12 Large Round Sweet Potatoes
• 1 teaspoon Good Olive Oil
• 3/4 cup Unsalted, Room Temperature Butter
• 3/4 cup Light Brown Sugar
• 3/4 cup All-Purpose Flour
• 1/4 teaspoon Ground Cinnamon
• 1/8 teaspoon Ground Nutmeg
• 1/4 teaspoon Real Vanilla Extract
• 1 cup Toasted Pecan Pieces
• 1 cup Small Marshmallows
• Salt and Pepper to Taste

1. Preheat to 400 degrees.
2. Wash the sweet potatoes and scrub well. Place the sweet potatoes on a baking sheet lined with parchment paper and cook for 45 minutes.
3. In a large bowl mix together the brown sugar, butter, and flour until crumbly. Add the cinnamon, nutmeg, vanilla extract, pecan pieces. Fold together to combine.
4. Remove sweet potatoes from the oven and let rest for 15 minutes until cool enough to work with. Reduce oven to 250 degrees.
5. Slice the top and bottom of the sweet potatoes so they can sit up on their own. Scoop out the meat out of the sweet potatoes and place in a reserve bowl.
6. Add olive oil, salt and pepper to sweet potato mixture in the reserve bowl.
7. Place a few marshmallows in the bottom of the sweet potato shells. Place sweet potato mixture in a pastry bag and squeeze evenly into the sweet potato shells.
8. Once filled, press your thumb into the center of each sweet potato and fill the hole with the brown sugar streusel topping you mixed together earlier. Top the streusal with a few marshmallows.
9. Place completed stuffed sweet potatoes back in the oven for 10 - 15 minutes, until marshmallows are browned on the top. Remove and serve immediately.

potatoes, olive oil, butter, light brown sugar, allpurpose flour, ground cinnamon, ground nutmeg, vanilla, marshmallows, salt

Taken from food52.com/recipes/7845-inside-out-sweet-potato-casserole (may not work)