Twice Baked Sweet Potatoes

With Crunchy Pecan Streusel

15 min
60 min
Medium
Veggie

Better Than a Casserole

These Twice Baked Sweet Potatoes offer all the flavors of a classic sweet potato casserole but in a beautiful, individual serving. The natural sweetness of the potatoes is enhanced with maple syrup and cinnamon, then topped with a buttery, salty pecan streusel that provides the perfect crunch.

Ingredients

The Filling

  • Large Sweet Potatoes4 count
  • Maple Syrup3 Tbsp
  • Unsalted Butter (melted)2 Tbsp
  • Cinnamon & Nutmeg1/2 tsp each

The Streusel

  • Chopped Pecans1/2 Cup
  • Brown Sugar1/4 Cup
  • Cold Butter (cubed)2 Tbsp
  • All-purpose Flour2 Tbsp

Instructions

1

First Bake: Prick sweet potatoes with a fork. Bake at 400°F (200°C) for 45-50 minutes until soft.

2

Mash: Slice potatoes in half. Scoop out the flesh into a bowl, leaving a thin wall. Mash with maple syrup, butter, and spices.

3

Streusel: In a small bowl, cut cold butter into pecans, sugar, and flour until crumbly.

4

Final Bake: Stuff the mixture back into the skins. Top with streusel. Bake at 375°F for 15 minutes until golden and crunchy.

🍯 Pro Tip

For an extra decadent touch, add a few mini marshmallows on top for the last 2 minutes of baking until they are toasted and gooey!