Harvest Sweet Potatoes In A Pumpkin Shell

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 lbs pumpkin
• 1/3 cup flour
• 1 cup chopped pecans
• 1 cup flaked coconut
• 1 cup brown sugar
• 3 cups cooked mashed sweet potatoes (or canned yams)
• 1/2 cup brown sugar
• 1/4 cup milk
• 2 teaspoons pumpkin pie spice
• 1/3 cup melted butter
• 2 beaten eggs
• 1 teaspoon vanilla
• 2 cups mini marshmallows (optional)

Recipe

• 1 combine potatoes, sugar, vanilla, coconut, spices, flour and pecans. mix well and set aside.
• 2 cut the top of the pumpkin open and scoop out the seeds and fibre.
• 3 fill the hollowed pumpkin with the potato mixture.
• 4 mix the butter, milk, and eggs together.
• 5 sprinkle over the top of the potato mixture. place the filled pumpkin in a large baking dish.
• 6 replace the pumpkin top and bake at 375 f (190 c) for a minimum of forty-five minutes or until the pumpkin is cooked through.
• 7 note: cooked squash usually becomes soft versus the dense and hard that it is raw. poke the inside with a fork or knife. when it's easily inserted, if it isn't done already it's very close.
• 8 remove the lid and place the mini marshmallows on top (if used). sprinkle with a bit of spices if desired.
• 9 bake until the marshmallows are melted and turning golden.
• 10 keep a close eye on it and don't overbake or you'll wind up with a very small little ball of marsmallow.
• 11 allow pumpkin to cool for 10 minutes before serving directly from the shell.