Let’s talk cozy comfort food with a twist—because this dish right here? It’s not your average sweet potato side. These Twice Baked Sweet Potatoes with Pecan Streusel are like little edible hugs: sweet, creamy, nutty, and just the right amount of indulgent. Imagine the earthy goodness of baked sweet potatoes, whipped to silky perfection, then topped with a crunchy, caramelized pecan topping that takes things to a whole new level. Whether you’re dressing up your holiday table or just treating yourself to something special on a chilly evening, trust me—this one’s a game-changer.
Why You’ll Love Twice Baked Sweet Potatoes with Pecan Streusel
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Works beautifully as a holiday side or a cozy weeknight treat. You can even serve it as a dessert—yes, it’s that good.
Budget-Friendly: Sweet potatoes and pantry staples make this a wallet-happy option without sacrificing flavor.
Quick and Easy: A few simple steps and a little oven magic is all it takes.
Customizable: Play with toppings or spice it up with a pinch of cayenne or cinnamon.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Twice Baked Sweet Potatoes with Pecan Streusel
Here’s the magic of this dish—it’s made with simple ingredients that transform into something truly special. Let’s break it down:
Sweet Potatoes: Earthy, naturally sweet, and oh-so-creamy when baked and whipped. They’re the foundation of this cozy creation.
Brown Sugar: Adds a deep, caramel-like sweetness that enhances the natural flavor of the potatoes.
Butter: Rich and silky, it brings everything together and adds a luxurious touch.
Vanilla Extract: Just a splash gives a warm, aromatic depth that makes each bite sing.
Ground Cinnamon: Adds a cozy, spiced note that perfectly complements the sweetness.
Heavy Cream: Makes the filling irresistibly creamy and smooth.
Pecans: Crunchy, toasty, and full of nutty goodness—perfect for that streusel topping.
Flour: Helps the streusel hold together and gives it a crumbly texture.
Salt: Just a pinch to balance the sweetness and bring out all the flavors.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 375°F (190°C). This gives the sweet potatoes the perfect environment to become tender and caramelized.
Bake the Sweet Potatoes: Place your whole sweet potatoes on a baking sheet and bake for about 45–50 minutes, or until they’re fork-tender. Let them cool slightly before handling.
Scoop and Mix: Slice the baked potatoes in half lengthwise and gently scoop out the flesh into a bowl, leaving a thin layer inside the skins to help them hold their shape. Add butter, brown sugar, vanilla, cinnamon, salt, and cream. Mash until smooth and fluffy.
Refill the Skins: Spoon the creamy mixture back into the sweet potato shells, piling it high.
Make the Streusel Topping: In a small bowl, mix chopped pecans, flour, brown sugar, and melted butter until crumbly.
Top and Bake Again: Sprinkle the pecan streusel over the filled sweet potatoes. Return to the oven and bake for another 15–20 minutes, until the topping is golden and bubbly.
Finishing Touches: Let them cool slightly before serving. That warm aroma? Total heaven.
Serve and Enjoy: Serve warm and enjoy! Whether it’s paired with a holiday roast or a cozy soup, this dish is sure to impress.
Nutrition Facts:
Servings: 4
Calories per serving: 320
(put them as notes)
Preparation Time
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
How to Serve Twice Baked Sweet Potatoes with Pecan Streusel
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve it alongside roasted turkey or glazed ham for a festive meal, or with a fresh green salad and grilled chicken for a well-balanced dinner. You can even enjoy it solo with a drizzle of maple syrup or a dollop of whipped cream for a dessert-style twist.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Use medium-sized sweet potatoes for even baking and easy portioning.
- For a dairy-free version, swap butter and cream for plant-based alternatives.
- Make them ahead! You can prep everything and bake them the second time right before serving.
- Toast the pecans beforehand for extra nuttiness.
- Add a pinch of nutmeg for even more holiday vibes.
- Sprinkle a bit of flaky sea salt on top for a sweet-salty contrast.
- Want to go dessert-style? Add mini marshmallows before the final bake.
- Don’t skip letting the potatoes cool slightly before handling—your hands will thank you.
- These reheat beautifully, so leftovers are never a problem.
- You can even freeze the filled (but unbaked) potatoes and bake them fresh later.
FAQs
1 What kind of sweet potatoes should I use?
Any variety works, but orange-fleshed ones like garnet or jewel sweet potatoes are ideal for their creamy texture and natural sweetness.
2 Can I make this recipe ahead of time?
Yes! Prepare up to the final bake, refrigerate, and pop them in the oven just before serving.
3 How do I store leftovers?
Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
4 Can I freeze these?
Absolutely! Wrap each filled half in foil and freeze. Bake straight from frozen at 375°F until heated through.
5 Can I use a sugar substitute?
Yes, use coconut sugar, maple syrup, or a sugar-free brown sugar replacement if needed.
6 What if I don’t like pecans?
Try walnuts, almonds, or even sunflower seeds for a different crunch.
7 Can I add marshmallows to the topping?
Go for it! Add them during the last 5 minutes of baking so they get golden and gooey.
8 Is this recipe gluten-free?
Use almond flour or a gluten-free flour blend in the streusel to keep it gluten-free.
9 Can I double the recipe?
Yes, just bake everything in batches or use a larger baking sheet.
10 What should I serve this with?
It goes perfectly with roasted meats, fall veggies, or even as a sweet side at brunch.
Conclusion
These Twice Baked Sweet Potatoes with Pecan Streusel are the kind of dish that brings people together—warm, sweet, and just a little bit fancy without the fuss. Whether you’re adding something special to a weeknight dinner or pulling out all the stops for a holiday spread, these are bound to become a fast favorite. So grab your fork, dig in, and enjoy every sweet, nutty, buttery bite.
Print
Twice Baked Sweet Potatoes with Pecan Streusel
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 halves 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Twice Baked Sweet Potatoes with Pecan Streusel are a delicious twist on the classic sweet potato casserole—perfectly creamy and spiced sweet potato filling topped with a crunchy, buttery pecan streusel, all served in their natural shells.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup milk (or cream)
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/3 cup chopped pecans
- 2 tablespoons flour
- 2 tablespoons brown sugar (for streusel)
- 2 tablespoons unsalted butter, melted (for streusel)
- 1/4 teaspoon cinnamon (for streusel)
Instructions
- Preheat oven to 400°F (200°C). Scrub sweet potatoes and pierce them with a fork. Place on a baking sheet and roast for 45–60 minutes, until tender.
- Allow the sweet potatoes to cool slightly, then cut each in half lengthwise and scoop out most of the flesh into a mixing bowl, leaving a small border in the skins.
- Mash the sweet potato flesh and mix in butter, brown sugar, cinnamon, nutmeg, salt, milk, vanilla, and egg until smooth and well combined.
- Return the filling to the sweet potato skins, mounding slightly.
- In a separate bowl, mix together pecans, flour, brown sugar, melted butter, and cinnamon to make the streusel topping.
- Sprinkle the streusel topping over the filled sweet potato halves.
- Return to oven and bake at 375°F (190°C) for 15–20 minutes, until the topping is golden and crisp.
Notes
- For a lighter version, substitute Greek yogurt for milk or cream.
- Make ahead: Bake the sweet potatoes and prepare the filling a day in advance.
- Try adding mini marshmallows for a classic twist.
Nutrition
- Serving Size: 1 half
- Calories: 210
- Sugar: 10g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg