If you’re looking for a dish that’s both cozy and impressive, these Twice Baked Sweet Potatoes with Pecan Streusel are here to save the day! Imagine a creamy, buttery sweet potato filling loaded with brown sugar, cinnamon, and a touch of vanilla, all topped off with a sweet, crunchy pecan streusel. The combination of textures is simply irresistible, with a little bit of crunch from the pecans and the soft, velvety filling from the potatoes.
These twice-baked beauties are perfect for a holiday side dish or a weeknight dinner when you want to take your sweet potatoes to the next level. Whether you’re feeding a crowd or treating yourself, this recipe is guaranteed to be a crowd-pleaser!
Why You’ll Love Twice Baked Sweet Potatoes with Pecan Streusel
Here’s why these sweet potatoes will become your go-to dish for any occasion:
Incredibly Flavorful: The natural sweetness of the potatoes shines through, while the pecan streusel adds a nutty, caramelized crunch that’s totally addictive.
A Little Fancy, But So Easy: These sweet potatoes look fancy enough to impress guests at a holiday dinner but are super easy to make. It’s a win-win!
Comforting and Hearty: They’re rich and filling, with the perfect balance of sweet and savory. A great side for any main dish, or even as a standalone meal.
Make-Ahead Friendly: You can prep these in advance and bake them just before serving. They’re perfect for a stress-free holiday or dinner party.
Customizable: You can tweak the topping by adding marshmallows, cranberries, or even a sprinkle of brown sugar for extra sweetness!
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Ingredients in Twice Baked Sweet Potatoes with Pecan Streusel
Here’s what you’ll need to make these delightful twice-baked sweet potatoes:
Sweet Potatoes
The base of the dish, they’re naturally sweet, creamy, and filling. Make sure they’re baked until perfectly tender for the best texture.
Butter
For a rich, creamy filling that brings the sweet potatoes to life.
Brown Sugar
Adds a hint of caramelized sweetness that balances the natural flavor of the sweet potatoes.
Ground Cinnamon
A pinch of cinnamon brings warmth and depth to the sweet potato filling.
Vanilla Extract
For that little extra flavor boost that makes everything taste just a little more indulgent.
Milk
To make the sweet potato filling smooth and creamy. You can use regular milk or a non-dairy substitute, depending on your preference.
Pecans
Chopped pecans make the perfect crunchy topping for the sweet potatoes.
Rolled Oats
Used in the streusel topping, oats add texture and help create a crumbly, golden topping.
All-Purpose Flour
For the streusel, it gives structure and a nice crumble to the topping.
Salt
A pinch of salt helps balance the sweetness of the dish and enhances the overall flavors.
Maple Syrup
A touch of maple syrup adds another layer of sweetness to the streusel and complements the sweet potatoes perfectly.
Instructions
Let’s get started with making these twice-baked sweet potatoes!
Bake the Sweet Potatoes
Preheat your oven to 400°F (200°C). Place the sweet potatoes on a baking sheet and bake for 40-45 minutes, or until they’re tender when pierced with a fork. Let them cool slightly before handling.
Scoop the Sweet Potatoes
Once the sweet potatoes are cool enough to handle, cut a slit down the middle of each one and carefully scoop out the flesh, leaving a thin border around the edges. Set the potato skins aside.
Make the Filling
In a large bowl, mash the sweet potato flesh with butter, brown sugar, cinnamon, vanilla extract, and milk until smooth and creamy. Taste and adjust sweetness if needed by adding a little more brown sugar or cinnamon.
Prepare the Pecan Streusel
In a separate bowl, combine the chopped pecans, rolled oats, all-purpose flour, salt, and maple syrup. Stir until everything is evenly mixed and you have a crumbly streusel topping.
Stuff the Potatoes
Spoon the sweet potato filling back into the potato skins, packing it in gently.
Top with Streusel
Sprinkle the pecan streusel topping generously over the filled sweet potatoes.
Bake Again
Place the stuffed sweet potatoes back on the baking sheet and bake for an additional 15-20 minutes, or until the topping is golden brown and crispy.
Serve and Enjoy
Let the sweet potatoes cool for a few minutes before serving. Enjoy the creamy, sweet filling and crunchy, caramelized topping!
Nutrition Facts
Servings: 4
Calories per serving: 300
Carbohydrates: 47g
Sugar: 19g
Sodium: 150mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Protein: 4g
Fiber: 5g
Cholesterol: 25mg
Preparation Time
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
How to Serve Twice Baked Sweet Potatoes with Pecan Streusel
These twice-baked sweet potatoes are delicious on their own, but here are a few ideas to make your meal even more special:
Pair with a Protein: Serve alongside roasted chicken, turkey, or even grilled steak for a hearty, balanced meal.
Add a Salad: A crisp green salad with a tangy vinaigrette makes the perfect contrast to the rich and creamy sweet potatoes.
Serve with Gravy: If you’re serving these for Thanksgiving or a holiday meal, a drizzle of turkey gravy can add another layer of flavor.
Top with Sour Cream: For a savory twist, top with a dollop of sour cream or Greek yogurt.
Additional Tips
Make-Ahead: You can bake the sweet potatoes and prepare the filling the day before. Just stuff and bake them with the streusel topping right before serving.
Customize the Topping: Add mini marshmallows or cranberries to the pecan streusel for a festive flair.
Dairy-Free Option: Use non-dairy butter and milk to make these sweet potatoes dairy-free.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Make Them Mini: For individual servings, use smaller sweet potatoes and bake them the same way.
FAQ Section
Q1: Can I make these ahead of time?
A1: Yes! You can bake the sweet potatoes and prepare the filling in advance. Just stuff the potatoes and top with the streusel right before baking for the second time.
Q2: Can I use a different nut instead of pecans?
A2: Absolutely! Walnuts or almonds would work just as well for the streusel topping.
Q3: Can I make this recipe gluten-free?
A3: Yes! Just swap the all-purpose flour for a gluten-free flour blend.
Q4: Can I use canned sweet potatoes?
A4: Fresh baked sweet potatoes are best for this recipe, as they give the best texture and flavor, but canned sweet potatoes can be used if you’re in a pinch.
Q5: How do I store leftovers?
A5: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven.
Q6: Can I freeze this dish?
A6: Yes! You can freeze the twice-baked sweet potatoes (without the streusel topping) for up to 2 months. When ready to serve, top with the streusel and bake from frozen.
Q7: Can I make these without a streusel topping?
A7: Of course! You can skip the streusel and simply top the mashed sweet potatoes with a little butter and cinnamon for a simpler version.
Q8: How can I make these sweeter?
A8: If you like your sweet potatoes extra sweet, you can add more brown sugar or a little maple syrup to the filling.
Q9: Can I add marshmallows to the topping?
A9: Yes! Adding mini marshmallows to the streusel topping gives these sweet potatoes a fun, sweet twist. Just add them in the last 5 minutes of baking so they melt without burning.
Q10: What other spices can I add to the filling?
A10: You can try adding a pinch of nutmeg or ginger for an extra warming, spiced flavor.
Conclusion
These Twice Baked Sweet Potatoes with Pecan Streusel are the ultimate comfort food. The creamy, cinnamon-sweet potato filling and crunchy, caramelized pecan streusel are a match made in heaven. Whether you’re serving them for a holiday feast or as a cozy weeknight side, they’re sure to be a hit!
Print
Twice Baked Sweet Potatoes with Pecan Streusel
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These twice-baked sweet potatoes are a deliciously indulgent side dish, filled with a creamy, flavorful filling and topped with a crunchy pecan streusel. The perfect balance of sweet and savory, this dish makes for an unforgettable holiday side or cozy weeknight dinner!
Ingredients
- 4 medium sweet potatoes
- 2 tbsp olive oil
- 1/4 cup sour cream
- 1/4 cup milk
- 2 tbsp unsalted butter, melted
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 2 tbsp flour
- 2 tbsp unsalted butter, cold and cubed
- 1/2 tsp ground cinnamon (for streusel topping)
- Pinch of salt (for streusel topping)
Instructions
- Preheat your oven to 200°C (400°F).
- Prick each sweet potato several times with a fork. Rub the potatoes with olive oil and place them on a baking sheet. Bake for 40-45 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Once baked, remove the sweet potatoes from the oven and let them cool for a few minutes. Cut the sweet potatoes in half lengthwise and scoop out the flesh into a mixing bowl, leaving a small border around the edges.
- Add the sour cream, milk, melted butter, cinnamon, nutmeg, salt, and pepper to the sweet potato flesh. Mash until smooth and well combined. Stir in the shredded cheddar cheese.
- Stuff the sweet potato skins with the mashed filling and set them aside on the baking sheet.
- To make the pecan streusel topping, combine the chopped pecans, brown sugar, rolled oats, flour, cinnamon, and salt in a small bowl. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the pecan streusel topping evenly over the stuffed sweet potatoes.
- Return the sweet potatoes to the oven and bake for an additional 15-20 minutes, or until the streusel topping is golden brown and the filling is heated through.
- Serve warm and enjoy!
Notes
- You can use Greek yogurt instead of sour cream for a slightly tangier filling.
- To make this dish ahead of time, prepare the sweet potatoes through step 5, cover them, and refrigerate. When ready to serve, add the streusel topping and bake as directed.
- If you prefer a vegan version, use dairy-free butter and non-dairy milk in the filling, and skip the cheese or use a vegan cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 15g
- Sodium: 230mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 25mg