4 medium sweet potatoes scrubbed, cut in half width wise (8 servings)
1 cup of marshmallows (approx.. 7 marshmallows per 1/2 potato)
1/2 cup of candied pecan pieces or walnuts pieces
6 Tbsp butter
1 cup of brown sugar
1/4 cup of honey
Sheila G’s Salted Caramel Brownie Brittle
Preheat oven to 425⁰ Fahrenheit. Halve sweet potatoes and remove ends. This will allow the potato to remain upright when loaded and served.
In small saucepan melt butter and whisk in brown sugar; do not boil. Add the honey and continue stirring, 4-5 minutes.
Place cut potatoes on baking sheet and bake for approximately 45 minutes until tender.
Remove from oven to cool slightly, 10-15 minutes. Turn potatoes on to small cut end. Take a fork and lightly flake and mash the centers, allowing you to place in marshmallows, and candied pecans. Generously drizzle on your caramel honey sauce.
Turn oven broiler on and return potatoes back to oven, keeping careful watch, remove when marshmallows begin to brown.
In 1992, Sheila G. Mains, better known in the food business as Sheila G, took a treasured family recipe for fudge brownies and baked her way into a thriving business. You may even have tasted one of her rich, dense squares of heaven at some of our nation’s finest restaurants and theme parks. So, where exactly did the inspiration for her scrumptious new Brownie Brittle™ snack come from? Read more...