Sweet Potato Orzo Streusel

Serving Size:  4-6


1 lb. Pappardelle’s Sweet Potato Orzo
1/2 stick unsalted butter, room temperature
1/4 cup light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 cup toasted pecan pieces
1 cup miniature marshmallows (optional)


  1. Cook orzo in a pot of boiling salted water until al dente (about 8-10 minutes). Drain well.
  2. For the streusel topping: In a large bowl, mix the butter, brown sugar and flour together until mixture resembles fine crumbs. Add the cinnamon, salt, pecans and marshmallows. Stir to combine.
  3. In a 9x13 pan which has been lightly oiled (olive oil imparts a mellow flavor), line the bottom with the cooked orzo and top with the streusel topping.
  4. Bake at 350 degrees for 20 minutes or until the top is lightly browned.