When it comes to comforting, feel-good food, Twice Baked Sweet Potatoes with Pecan Streusel hit all the right notes. Imagine a perfectly roasted sweet potato, tender and sweet, with a rich, buttery filling that’s topped with a crisp, sugary pecan streusel. It’s an irresistible combination of textures and flavors: soft and creamy on the inside, crispy and nutty on the outside.
This dish is not only delicious but versatile as well. Whether you serve it as a side dish for holiday gatherings or a cozy weeknight meal, Twice Baked Sweet Potatoes are sure to impress. With the sweetness of the potatoes and the crunch from the pecan streusel topping, it’s the perfect balance of savory and sweet.
Let’s dive into how you can make this recipe and why it should become a regular in your meal rotation!
Why You’ll Love These Twice Baked Sweet Potatoes
Here are just a few reasons why these Twice Baked Sweet Potatoes with Pecan Streusel are a must-try:
- Comforting and Cozy – The natural sweetness of the roasted sweet potatoes paired with the rich, creamy filling is pure comfort food at its best.
- Perfect for Meal Prep – Make these ahead of time and store them in the fridge for an easy, comforting meal later in the week.
- Crowd-Pleasing – These potatoes are not only tasty but also look impressive, making them ideal for dinner parties or holiday feasts.
- Versatile – While they’re delicious as a side dish, you can easily make them into a main course by adding a protein like grilled chicken or crispy bacon.
- Healthier than You Think – Sweet potatoes are packed with nutrients like vitamin A, fiber, and antioxidants, and when paired with the right ingredients, this dish is balanced and satisfying.
- Easy to Make – Despite their elegant appearance, these twice-baked sweet potatoes are easy to prepare. The prep is simple, and the end result is impressive.
Ingredients You’ll Need
Here’s a breakdown of the ingredients you’ll need for Twice Baked Sweet Potatoes with Pecan Streusel. These ingredients are simple, but they come together to create something truly special.
- Sweet potatoes – Look for medium-sized sweet potatoes. The natural sweetness and creamy texture of the potatoes are the stars of this dish.
- Butter – Adds richness to the filling and helps create that creamy, smooth texture.
- Brown sugar – The brown sugar enhances the sweet flavor of the potatoes and balances the slight earthiness of the sweet potatoes.
- Milk or cream – You can use whole milk, heavy cream, or even a dairy-free alternative like almond milk to make the filling smooth and creamy.
- Vanilla extract – Adds a nice warm undertone to the filling.
- Salt – A pinch of salt helps balance the sweetness and enhances the overall flavor.
- Cinnamon and nutmeg – These spices give the filling a warm, comforting flavor, perfect for fall or holiday meals.
- Pecans – These provide the perfect crunchy, nutty topping that pairs beautifully with the creamy filling.
- Flour – Helps thicken the streusel topping.
- Sugar – A little granulated sugar for the streusel topping adds sweetness and helps the topping crisp up as it bakes.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make Twice Baked Sweet Potatoes with Pecan Streusel (Step-by-Step)
Making these Twice Baked Sweet Potatoes with Pecan Streusel is a fun and satisfying process, and the results are absolutely worth it. Let’s go through the steps together!
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 400°F (200°C). Wash your sweet potatoes thoroughly, scrubbing off any dirt. Pierce the potatoes with a fork several times to allow steam to escape while they bake.
Place the sweet potatoes on a baking sheet lined with parchment paper or aluminum foil, and bake them for about 45–50 minutes or until they are tender when pierced with a fork. Depending on the size of your sweet potatoes, this may take a little more or less time.
Step 2: Prepare the Pecan Streusel
While the sweet potatoes are baking, it’s time to prepare the pecan streusel topping. In a small bowl, combine:
- 1/4 cup chopped pecans
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons cold butter, cubed
Use a fork or your hands to mix everything together until it forms a crumbly texture. Set this mixture aside for now.
Step 3: Scoop and Mash the Sweet Potato Flesh
Once your sweet potatoes are done baking, remove them from the oven and let them cool slightly for a few minutes. Cut each potato in half lengthwise, and use a spoon to scoop out the flesh, leaving a little bit around the edges to keep the skin intact (about 1/4 inch). Be careful not to tear the skins—they’ll serve as the “bowl” for the filling.
Place the scooped-out sweet potato flesh into a large mixing bowl.
Step 4: Make the Sweet Potato Filling
To the bowl of sweet potato flesh, add:
- 3 tablespoons butter (melted)
- 1/4 cup brown sugar
- 1/4 cup milk or cream (you can adjust the amount based on your desired creaminess)
- 1/2 teaspoon vanilla extract
- A pinch of salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Use a potato masher or fork to mash everything together until smooth and creamy. You can also use a hand mixer or stand mixer if you prefer a fluffier texture.
Step 5: Stuff the Sweet Potatoes
Spoon the sweet potato filling back into the skins, packing it in gently. Don’t be afraid to mound the filling up above the top of the skins—you want a generous portion of that creamy goodness!
Step 6: Add the Pecan Streusel Topping
Sprinkle the pecan streusel topping evenly over the stuffed sweet potatoes. The streusel will bake into a crispy, buttery topping that contrasts perfectly with the creamy filling.
Step 7: Bake Again
Place the stuffed sweet potatoes back into the oven and bake at 350°F (175°C) for about 15-20 minutes, or until the topping is golden and crispy. The filling will be hot and bubbly, and the streusel will have a deliciously crunchy texture.
Step 8: Serve and Enjoy!
Once the sweet potatoes are baked, remove them from the oven and let them cool slightly before serving. You can garnish them with extra chopped pecans, a drizzle of maple syrup, or even a dollop of whipped cream for extra indulgence.
Helpful Tips for Perfect Twice Baked Sweet Potatoes with Pecan Streusel
- Make it ahead – These twice-baked sweet potatoes can be prepared in advance! Simply bake and stuff the sweet potatoes, then cover and refrigerate them until you’re ready to bake them again with the streusel topping. When you’re ready to serve, just bake for 15–20 minutes at 350°F.
- Add protein – For a more substantial meal, you can add cooked chicken, turkey, or even bacon crumbles to the sweet potato filling. It makes a great dinner option with a protein-packed twist.
- Vegan/DF options – To make this dish dairy-free, swap out the butter for dairy-free butter or coconut oil, and use a dairy-free milk alternative like almond milk. You can also skip the cream and just use the milk for a lighter option.
- Make the streusel crunchier – If you love an extra-crunchy topping, bake the streusel topping in a separate pan for 10 minutes at 350°F before adding it to the sweet potatoes. This ensures a perfectly crispy finish.
Frequently Asked Questions (FAQs)
Can I make these sweet potatoes ahead of time?
Yes! You can prepare the sweet potatoes through the stuffing process, then refrigerate them for up to 2 days before baking them with the streusel topping. When you’re ready to serve, just bake them in the oven.
Can I freeze Twice Baked Sweet Potatoes with Pecan Streusel?
Yes, these can be frozen after the second baking. Let them cool completely, then wrap each potato individually in foil or plastic wrap. Freeze for up to 3 months. To reheat, bake from frozen at 350°F for about 30-40 minutes, until heated through.
How do I store leftovers?
Store any leftover Twice Baked Sweet Potatoes in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or in the oven at 350°F for about 10-15 minutes.
There you have it—Twice Baked Sweet Potatoes with Pecan Streusel are a cozy, delicious, and easy-to-make dish that’s perfect for any occasion. With a creamy filling, crunchy streusel topping, and just the right amount of sweetness, this dish will quickly become a favorite at your table. Give it a try, and let me know how it turns out! I can’t wait to hear how you like it!
Twice Baked Sweet Potatoes with Pecan Streusel: A Comforting, Sweet, and Savory Delight
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons unsalted butter softened
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon vanilla extract
- ¼ cup milk or cream for extra richness
- Salt and pepper to taste
- ¼ cup pecans chopped
- For the streusel topping:
- ¼ cup unsalted butter softened
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- ¼ teaspoon cinnamon
- ¼ cup chopped pecans
Instructions
- Bake the sweet potatoes:
- Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them directly on the oven rack. Bake for 45–50 minutes, or until the potatoes are tender when pierced with a fork.
- Prepare the filling:
- Once the sweet potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh into a large bowl, leaving a small border around the edges so the skin remains intact. Discard the skins or save them for composting.
- Mix the filling:
- To the sweet potato flesh, add the softened butter, brown sugar, cinnamon, nutmeg, vanilla extract, and milk. Mash everything together until smooth and creamy. Season with salt and pepper to taste.
- Prepare the streusel topping:
- In a separate bowl, combine the softened butter, brown sugar, flour, cinnamon, and chopped pecans. Mix until the ingredients form a crumbly texture.
- Stuff the sweet potatoes:
- Spoon the sweet potato mixture back into the potato skins, dividing it evenly between the four halves.
- Top with streusel:
- Evenly sprinkle the pecan streusel mixture over the top of each filled sweet potato half.
- Bake again:
- Place the stuffed sweet potatoes on a baking sheet and return them to the oven. Bake for an additional 15–20 minutes, or until the topping is golden brown and the filling is heated through.
- Serve:
- Serve these twice-baked sweet potatoes as a side dish with your favorite main courses, or enjoy them as a decadent vegetarian meal.
Notes
- You can prepare these twice-baked sweet potatoes ahead of time. After the first baking, store the stuffed potatoes in the refrigerator. When ready to serve, top with the streusel and bake as directed.
- For a dairy-free version, swap the butter for coconut oil and use almond milk instead of regular milk.
- Feel free to swap the pecans for other nuts like walnuts or almonds, or leave them out entirely if you prefer a nut-free version.
- These make an excellent addition to any holiday meal, especially Thanksgiving or Christmas! They pair beautifully with roasted turkey, ham, or a plant-based protein.
