If autumn could be baked into a potato, this would be it. These Twice Baked Sweet Potatoes with Pecan Streusel are warm, creamy, lightly spiced, and topped with a golden, nutty crunch that makes every bite a fall festival in your mouth. Think sweet potato casserole, but make it handheld, fancy, and utterly irresistible.
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Whether you’re serving them up as a holiday side dish or indulging in them solo with a cup of tea and fuzzy socks, this recipe delivers comfort, texture, and a little bit of wow.
Why You’ll Love Twice Baked Sweet Potatoes
Let’s be real: sweet potatoes are already amazing. But when you scoop them out, whip them with warm spices and a touch of sweetness, then pile them back in and finish them with a crunchy pecan streusel? Yeah, now we’re talking legendary status.
Perfect for Entertaining: These beauties are individual-sized and presentation-ready. No need to slice and serve—everyone gets their own.
Holiday-Ready: They’re basically a dressed-up side dish that works for Thanksgiving, Christmas, or a cozy Sunday dinner.
Make-Ahead Friendly: You can prep these in advance and bake them off just before serving.
Warm & Cozy Vibes: Brown sugar, cinnamon, pecans… it’s like your kitchen got a hug from autumn.
Ingredients in Twice Baked Sweet Potatoes
(Note: full ingredient measurements will be in the recipe card below.)
Sweet Potatoes: The star of the show! Look for medium-sized, evenly shaped ones for consistent baking.
Butter: Adds richness and gives the filling that creamy melt-in-your-mouth texture.
Brown Sugar: Just the right touch of sweetness to enhance the natural flavor of the sweet potato.
Cinnamon & Nutmeg: These warming spices give the filling that cozy fall flavor.
Vanilla Extract: Rounds out the sweetness and adds depth.
Salt: A small amount sharpens the flavors and balances the sweetness.
Heavy Cream or Milk: Makes the filling extra smooth and luscious.
Pecans: Toasty, crunchy, and the hero of the streusel topping.
All-Purpose Flour: Helps the streusel get that crumbly, crisp finish.
Instructions
Ready to bake your way into cozy-town? Let’s do it.
Bake the Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce sweet potatoes with a fork and place on a baking sheet. Bake for 45–60 minutes until fork-tender.
Cool and Scoop: Let sweet potatoes cool slightly, then slice in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving a thin layer behind to help the skins hold their shape.
Mash the Filling: Add butter, brown sugar, cream, vanilla, cinnamon, nutmeg, and a pinch of salt. Mash everything until smooth and creamy.
Refill the Skins: Spoon the mashed mixture back into the sweet potato skins, mounding it slightly.
Make the Streusel Topping: In a separate bowl, mix chopped pecans, flour, brown sugar, a pinch of cinnamon, and melted butter until crumbly.
Top and Bake Again: Sprinkle the streusel generously over the filled potatoes. Return them to the oven and bake for 15–20 minutes, or until the topping is golden and the filling is heated through.
Serve and Swoon: Serve warm and prepare for everyone to ask for the recipe.
Nutrition Facts
Servings: 6
Calories per serving: [To be added based on ingredients]
Preparation Time
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
How to Serve Twice Baked Sweet Potatoes
You can dress these up or keep them casual—either way, they shine.
As a Side Dish: Perfect with roasted chicken, turkey, or glazed ham.
On Their Own: Pair with a green salad and you’ve got a complete (and totally satisfying) meal.
With a Dollop: A spoonful of whipped cream cheese or Greek yogurt makes for a dreamy finish.
Topped with Cranberries: Add a tart touch with dried cranberries or a cranberry relish.
For Dessert (Yes, Really!): These are sweet enough to serve as a lighter take on pie!
Additional Tips
Prep Ahead: You can bake and fill the potatoes a day in advance. Just store them covered in the fridge, then top with streusel and bake when ready.
Customize It: Swap pecans for walnuts, add a touch of maple syrup to the filling, or mix in mini marshmallows for a classic twist.
Make It Vegan: Use plant-based butter and non-dairy milk to keep it vegan-friendly.
Freeze-Friendly: Assemble and freeze before baking the second time. Just thaw and reheat when needed!
Streusel Hack: Toast the pecans before mixing them in for even more nutty flavor.
FAQ Section
Q1: Can I make this recipe ahead of time?
A1: Absolutely! You can prepare them fully up to the second bake, refrigerate, and just pop them in the oven before serving.
Q2: Can I make this without nuts?
A2: Yes! You can skip the pecans and replace them with oats or seeds for a nut-free crunch.
Q3: What if I don’t have heavy cream?
A3: Milk or half-and-half work just fine, or use coconut milk for extra richness and a slight tropical twist.
Q4: Can I use canned sweet potatoes?
A4: For best texture and flavor, stick with fresh sweet potatoes here—it’s worth the extra step!
Q5: Can I make this into a casserole instead?
A5: You sure can. Just mash the sweet potatoes into a baking dish and sprinkle the streusel across the top.
Q6: How do I store leftovers?
A6: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the topping crisp.
Q7: Can I use white sweet potatoes?
A7: Totally! Just know the flavor will be slightly different—more mellow and nutty.
Q8: Can I add marshmallows?
A8: Go for it! Mini marshmallows sprinkled on top before the final bake will toast up beautifully.
Q9: How do I get the filling super smooth?
A9: Use a hand mixer instead of mashing if you want a whipped, silky texture.
Q10: Can I make mini versions for a party?
A10: Yes! Use smaller sweet potatoes or cut large ones into halves or thirds for party-sized portions.
Twice Baked Sweet Potatoes with Pecan Streusel
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings (½ potato each) 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Twice Baked Sweet Potatoes with Pecan Streusel are a perfect side dish for the holiday season. Sweet potatoes are stuffed with a maple cinnamon filling and topped with a crunchy brown sugar pecan streusel, making them a great addition to Thanksgiving dinner.
Ingredients
- 2 small sweet potatoes
- 2 tablespoons maple syrup (heaping)
- 1 tablespoon butter, at room temperature (heaping)
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt (or to taste)
- Olive oil, for roasting the potatoes
- For the pecan streusel:
- 1/2 cup pecans, roughly chopped
- 1/4 cup brown sugar
- 2 tablespoons flour
- 1/4 teaspoon cinnamon
- 2 tablespoons cold butter
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Wash and scrub the potatoes, then poke a few holes in each with a fork. Rub them with olive oil and place them on the prepared pan.
- Bake for 40-60 minutes or until soft and tender in the center. (Cook time may vary depending on potato size.)
- While the potatoes bake, prepare the streusel. In a large bowl, combine chopped pecans, brown sugar, flour, and cinnamon. Cut in the cold butter using a fork until the mixture is crumbly. Refrigerate the streusel until ready to use.
- Once the potatoes are done, cut them in half lengthwise and scoop out the insides, leaving a thin layer. Place the potato insides in a mixing bowl and add butter, maple syrup, cinnamon, and salt. Mix until combined.
- Fill each potato half with the sweet potato filling and top with the chilled pecan streusel.
- Lower the oven temperature to 350°F and bake for 20-25 minutes or until the streusel is crispy and the potatoes are warm.
- Serve immediately and enjoy!
Notes
- For a firmer streusel, refrigerate it before topping the potatoes.
- Adjust the cinnamon and salt to taste for a more personalized flavor.
- This recipe can be made ahead of time and stored in the fridge before baking the second time.
Nutrition
- Serving Size: 1/2 potato
- Calories: 250
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 20mg