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
Units
Scale
- 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