Description
Twice Baked Sweet Potatoes with Pecan Streusel are a cozy and elegant side dish featuring creamy sweet potato filling and a crunchy, buttery pecan topping, perfect for holidays or special dinners.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 tbsp butter, softened
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup milk or cream
- 1/2 tsp vanilla extract
- Pecan Streusel:
- 1/4 cup chopped pecans
- 2 tbsp all-purpose flour
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 2 tbsp cold butter, cubed
Instructions
- Preheat oven to 400°F (200°C). Wash sweet potatoes and pierce each with a fork. Bake directly on the oven rack for 45–50 minutes or until soft.
- Remove from oven and let cool slightly. Cut each sweet potato in half lengthwise and carefully scoop out most of the flesh into a bowl, leaving a thin shell.
- Mash the sweet potato flesh with butter, brown sugar, cinnamon, nutmeg, salt, milk, and vanilla until smooth and creamy.
- Spoon the mixture back into the potato shells and place on a baking sheet.
- In a small bowl, mix pecans, flour, brown sugar, and cinnamon. Add cold butter and use fingers or a fork to create a crumbly streusel topping.
- Sprinkle streusel evenly over the filled sweet potatoes.
- Return to oven and bake for 15–20 minutes, or until the tops are golden and crisp.
- Serve warm, garnished with additional pecans or a drizzle of maple syrup if desired.
Notes
- Can be prepared ahead and baked before serving.
- Try adding a splash of maple syrup to the filling for extra sweetness.
- Swap pecans for walnuts if preferred.
Nutrition
- Serving Size: 1 potato half
- Calories: 290
- Sugar: 13g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 25mg
Keywords: twice baked sweet potatoes, pecan streusel sweet potatoes, holiday side dish, sweet potato recipe, vegetarian Thanksgiving