4 large sweet potatoes
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
4 teaspoons cannabis-infused butter, chilled
2 1/2 tablespoons butter, chilled
1/3 cup chopped toasted pecan pieces
1/3 cup miniature marshmallows
Preheat oven to 375 degrees F.
Scrub sweet potatoes well and prick with a fork several times.
Bake for about 40 minutes or until a knife inserted into the potato goes in easily.
While sweet potatoes are baking, prepare topping. In a medium bowl mix together the brown sugar, flour, cinnamon, and salt until well combined.
Cut the chilled canna-butter and butter into small pieces and using a fork, mix with the sugar mixture until it the topping resembles coarse crumbs. Mix in the pecans and set aside.
When potatoes are cooked, remove from oven and slice them down the center lengthwise. Push the ends towards the middle so the potato opens up.
Stuff each potato generously with the topping and return to the oven and bake for about 15 minutes or until sugar and butter are melted and bubbling.
Remove from oven and top each potato with miniature marshmallows. Return to the oven just until marshmallows start to brown, about 6 minutes. If you leave them too long, the marshmallows will melt, which still tastes great but is not as pretty.
For a prettier presentation, add marshmallows to the potatoes and instead of returning to oven, use your dab torch (or kitchen torch) to quickly brown the marshmallows.