If you’re looking for a cozy, crowd-pleasing side that brings together creamy sweetness and a delightful crunch, this Twice Baked Sweet Potatoes with Pecan Streusel Recipe is an absolute must-try. Imagine tender sweet potato halves loaded with a rich, warmly spiced mash, then crowned with a buttery, crisp pecan streusel that caramelizes to perfection in the oven. Every bite feels like a comforting hug with a touch of festive flair, making it perfect for weeknight dinners or holiday gatherings alike.
Ingredients You’ll Need
These simple, wholesome ingredients come together effortlessly to create layers of flavor and texture that make this dish so special. Whether it’s the soft buttery richness or the nutty crunch, each component plays a key role in elevating this recipe.
- 4 medium sweet potatoes: The star of the dish, providing natural sweetness and creamy texture.
- 2 tablespoons butter (softened): Adds richness and helps create a smooth mash.
- 2 tablespoons brown sugar: Enhances the natural sweetness with a deep, caramel-like note.
- 1/4 cup milk or heavy cream: Gives the filling a luscious, creamy consistency.
- 1/2 teaspoon ground cinnamon: Brings warmth and a subtle spice to the potato flesh.
- 1/4 teaspoon ground nutmeg: Adds a hint of aromatic depth to the flavor profile.
- 1/2 teaspoon vanilla extract: Infuses a gentle sweetness and rounds out the spices beautifully.
- Pinch of salt: Balances the flavors and enhances sweetness.
- 1/3 cup chopped pecans: Provides a delightful crunch and nutty flavor for the streusel topping.
- 2 tablespoons all-purpose flour: Helps bind the streusel ingredients together.
- 2 tablespoons brown sugar: Sweetens the streusel and aids caramelization.
- 2 tablespoons cold butter (cubed): Creates a crumbly, buttery texture in the streusel.
- 1/4 teaspoon cinnamon: Gives the streusel a warm, spicy kick that complements the filling.
How to Make Twice Baked Sweet Potatoes with Pecan Streusel Recipe
Step 1: Bake the Sweet Potatoes
Start by preheating your oven to 400°F (200°C). After washing and drying the sweet potatoes, prick their skins with a fork a few times to let steam escape while baking. Place them directly on the oven rack or on a baking sheet for an easy cleanup. Bake for 45 to 50 minutes, until the potatoes are fork-tender and the skins feel slightly crisp. Removing them from the oven and letting them cool just enough to handle will make scooping easier.
Step 2: Prepare the Filling
Carefully slice each sweet potato in half lengthwise, taking care not to break the skin. Scoop out most of the soft flesh into a mixing bowl, leaving a thin, supportive layer intact to hold the filling. Add the softened butter, brown sugar, milk or cream, cinnamon, nutmeg, vanilla extract, and a pinch of salt to the sweet potato flesh. Mash everything together until silky smooth, creamy, and perfectly seasoned. This is where the magic starts as those warm spices and vanilla infuse into the sweet base.
Step 3: Make the Pecan Streusel Topping
In a small bowl, combine the chopped pecans, flour, brown sugar, cinnamon, and cold cubed butter. Use your fingers or a fork to gently mix everything until it forms a crumbly, sandy texture with buttery clumps that will bake into a crisp, golden topping. This streusel adds the perfect balance of crunch and sweet spice to the creamy filling beneath.
Step 4: Assemble and Bake Again
Spoon the luscious sweet potato mixture back into the skins, filling each half generously but evenly. Sprinkle the pecan streusel topping evenly across all the stuffed sweet potatoes. Place everything on a baking sheet and return to the oven for 15 to 18 minutes. You want the streusel to turn a gorgeous golden brown and bubble slightly, sealing in all that fantastic flavor and texture.
How to Serve Twice Baked Sweet Potatoes with Pecan Streusel Recipe
Garnishes
To amp up the presentation and add a fresh note, consider a sprinkle of finely chopped fresh parsley or a few fresh cranberries for a pop of color. A light drizzle of maple syrup on top just before serving can enhance the natural sweetness without overpowering it. Each garnish adds a little personal flair and makes the dish feel even more inviting.
Side Dishes
This Twice Baked Sweet Potatoes with Pecan Streusel Recipe pairs beautifully with roasted turkey, glazed ham, or even a hearty vegetarian main like stuffed acorn squash. Green veggies like roasted Brussels sprouts or a crisp kale salad will add nice textural contrast and a pop of color to your plate. It’s truly versatile and feels right at home whether on the holiday table or a weeknight dinner.
Creative Ways to Present
For a charming touch, serve these sweet potatoes on a rustic wooden platter lined with fresh herbs or autumn leaves during festive occasions. You can also cut the potatoes into smaller bite-sized portions and arrange them as an appetizer or party finger food. Using individual ramekins for the filling topped with the streusel is another fun way to impress guests and make your table setting extra cozy.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Twice Baked Sweet Potatoes with Pecan Streusel Recipe (which is always possible!), store them in an airtight container in the refrigerator for up to 3 days. When cooled completely, this keeps the flavors intact and makes reheating a breeze without drying out the dish.
Freezing
You can freeze the twice baked sweet potatoes after the initial bake and filling stage but before adding the streusel topping. Wrap them well in plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, just top with streusel and bake fresh, so you get that delightful crunch every time.
Reheating
For the best texture when reheating, place leftovers in a preheated oven at 350°F (175°C) until warmed through and the streusel topping is crisp again—about 15 minutes. Avoid microwaving if possible to maintain the contrast between creamy filling and crunchy topping.
FAQs
Can I use regular potatoes instead of sweet potatoes?
While regular potatoes can be used for a twice baked style dish, this Twice Baked Sweet Potatoes with Pecan Streusel Recipe specifically takes advantage of the natural sweetness and creamy texture of sweet potatoes that pair beautifully with the spiced pecan topping.
How do I make this recipe dairy-free?
Simply swap out the butter and milk for plant-based alternatives like vegan butter and almond or oat milk. The flavors will remain rich and comforting without dairy.
Can this dish be made ahead of time?
Absolutely! You can prepare up to the point of filling the sweet potato skins and store them in the fridge. Just add the streusel topping and bake when you’re ready to serve.
What if I don’t like pecans? Can I substitute other nuts?
Certainly! Walnuts or almonds make great substitutes in the streusel if you prefer a different flavor or texture.
Is this recipe suitable for Thanksgiving dinner?
This Twice Baked Sweet Potatoes with Pecan Streusel Recipe is a fantastic addition to any holiday table. Its comforting spices and elegant presentation fit perfectly alongside traditional dishes and offer a fresh twist on classic sweet potato casseroles.
Final Thoughts
There’s just something so wonderfully satisfying about this Twice Baked Sweet Potatoes with Pecan Streusel Recipe that makes it a repeat favorite in my kitchen. With its creamy, warmly spiced filling and irresistibly crunchy nut topping, it’s a dish you’ll want to share with family and friends again and again. Give it a try—you just might find it becoming your go-to side for special dinners or cozy nights in.
Print
Twice Baked Sweet Potatoes with Pecan Streusel Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious Twice Baked Sweet Potatoes with a rich and creamy filling, topped with a crunchy pecan streusel. This comforting side dish combines baked sweet potatoes mashed with butter, brown sugar, cinnamon, nutmeg, and vanilla, then finished with a buttery pecan topping that’s baked until golden and bubbly. Perfect for holiday meals or cozy dinners.
Ingredients
Sweet Potato Filling
- 4 medium sweet potatoes
- 2 tablespoons butter, softened
- 2 tablespoons brown sugar
- 1/4 cup milk or heavy cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- Pinch of salt
Pecan Streusel Topping
- 1/3 cup chopped pecans
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons cold butter, cubed
- 1/4 teaspoon cinnamon
Instructions
- Preheat and Bake Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes thoroughly, then prick each one all over with a fork. Place them directly on the oven rack or on a baking sheet. Bake for 45 to 50 minutes until the sweet potatoes are fork-tender. Remove from the oven and let them cool slightly.
- Scoop and Prepare Filling: Slice each baked sweet potato in half lengthwise. Carefully scoop out most of the flesh into a mixing bowl, leaving a thin layer inside the skins to maintain structure. To the sweet potato flesh, add softened butter, brown sugar, milk or heavy cream, ground cinnamon, ground nutmeg, vanilla extract, and a pinch of salt. Mash everything together until the mixture is smooth and creamy.
- Fill Sweet Potatoes: Spoon the creamy sweet potato filling back into each sweet potato skin, distributing it evenly. Arrange the filled sweet potatoes on a baking sheet, ready for topping.
- Make Pecan Streusel Topping: In a small bowl, combine chopped pecans, all-purpose flour, brown sugar, ground cinnamon, and cold cubed butter. Use your fingers or a fork to mix until the mixture becomes crumbly and well combined.
- Top and Final Bake: Sprinkle the pecan streusel topping evenly over each filled sweet potato. Return the baking sheet to the oven and bake for an additional 15 to 18 minutes, or until the streusel topping is golden brown and bubbly. Serve the twice baked sweet potatoes warm.
Notes
- You can prepare these up to the final baking step and refrigerate them until ready to bake.
- For a dairy-free version, substitute plant-based butter and milk alternatives.
- Add mini marshmallows on top before the final bake for a traditional sweet twist.
