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
Scale
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.
