Louisiana Sweet Potato Commission

Individually stuffed mouth watering treats with this crumbly topping are hard to beat. Make extra and freeze until ready to serve.

Instructions:

Preheat oven to 400 degrees. Place potatoes on a baking sheet and cook for 1 hour or until tender. Cut a thin slice off the top of each potato and carefully scoop pulp into a bowl, leaving 1/4-inch thick shells. In a mixing bowl, mash pulp; add sugar, 1/4 tsp cinnamon, milk, and 1 tsp vanilla, mixing until smooth. Spoon mixture evenly into potato shells. Place on baking sheet. In a small bowl, mix the margarine, flour, brown sugar, pecans, remaining 1 tsp vanilla, and remaining 1/4 tsp cinnamon together until crumbly. Sprinkle evenly over potatoes. Reduce oven to 350 degrees and continue baking 15 minutes or until topping is brown. Makes 4 to 6 servings

Credits:

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.