In a 400 oven, prick the sweet potatoes, put on a cookie sheet and bake them until soft. (The recipe said 45 minutes, but I still had to put mine in the microwave . . . with a turkey and everything else in the oven, they didn't cook in 45 minutes - of course they were huge, so maybe that's why!) Once they are cooked, let them cool a bit, then slit and push the ends together so they open up - much like a twice-baked potato.
Using the following:
3/4 c. unsalted butter - room temperature
3/4 c. light brown sugar
3/4 c. flour (because of a review on the recipe, I decreased the flour to 1/2 cup . . . but I don't think the extra 1/4 c. would have made a difference.)
1/4 t. ground cinnamon
1/4 t. salt
1 c. toasted pecan pieces (make sure to toast them - makes a big difference)
1 c. miniature marshmallows
In a large bowl, mix butter, brown sugar, and flour until it is crumbly looking. Add remaining ingredients and fold together to combine.
Stuff the potatoes with the streusel topping and return to the oven. Bake for 20 minutes or until bubbly.
Man, oh man. Good, good, good! So good that we are saying good-bye to Grandma Nelly's sweet potatoes. These are definitely on our permanent Thanksgiving dinner list!