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
Scale
- 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