Twice Baked Sweet Potatoes with Pecan Streusel: A Comforting, Sweet, and Savory Delight
Twice Baked Sweet Potatoes with Pecan Streusel are the perfect combination of creamy, fluffy sweet potato filling topped with a crunchy, buttery pecan streusel. They make a great side dish for Thanksgiving, special family dinners, or anytime you want a sweet and savory treat. This recipe is easy to make and adds a touch of indulgence to your meal!
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.