Elevate your holiday table with Stuffed Sweet Potatoes with Cashew Marshmallow Streusel. This delightful side dish features tender sweet potatoes filled with a buttery, cinnamon-infused streusel and topped with toasted marshmallows and a drizzle of almond butter. It’s a perfect blend of sweet and savory that will complement any festive meal!
Ingredients
| 4 | medium sweet potatoes, scrubbed |
| ⅓ | cup butter, at room temperature |
| ⅓ | cup brown sugar |
| ⅓ | cup flour |
| ¼ | teaspoon cinnamon |
| ¼ | teaspoon salt |
| ⅓ | cup coarsely chopped PLANTERS® Cinnamon Brown Sugar Cashews |
| ¼ | cup miniature marshmallows |
| 3 | tablespoons JUSTIN’S® Classic Almond Butter, melted |
Directions
Heat oven to 400°F. Using fork, prick sweet potatoes a few times. Place on a sheet pan. Bake 40 to 45 minutes, or until knife inserted in center goes in easily
In bowl, mix butter, brown sugar, and flour together until crumbly. Add cinnamon, salt and cashews, stirring to combine.
Slice sweet potatoes lengthwise down center and push ends towards the middle to open up. Stuff sweet potatoes generously with streusel topping and return to the oven. Bake 15 minutes, or until topping is bubbly and brown. Top each with miniature marshmallows. Bake 5 to 10 minutes or until marshmallows are toasted.
Drizzle each with almond butter.
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