RE-STUFFED SWEET POTATOES

 

Culinary Productions
Mike Desorbo and Shawn Zavitz

 

1 medium sweet potato
¼ cup brown sugar
1 Tbsp. cinnamon
1 Tbsp. vanilla extract
2 square marshmallows
½ cup brown sugar (in addition to previous brown sugar)
½ cup butter
¼ cup chopped pecans

Preheat oven to 375 degrees. Bake sweet potatoes for 45 minutes. Cut potato lengthwise in half. Remove inside of potato and place in medium size bowl to the side. Save the potato skin. Mix brown sugar, cinnamon, and vanilla with sweet potato in bowl then re-stuff into potato skins. Top with marshmallows and broil in oven until marshmallows are golden brown. This may also be done with a kitchen torch. In a separate stove top pan, heat remaining brown sugar and butter until sugar is dissolved. This will be your Praline Sauce. Pour praline sauce over re-stuffed sweet potatoes, then top with chopped pecans and serve.