Twice Baked Sweet Potatoes with Pecan Streusel Recipe
If you’re looking for the ultimate crowd-pleaser for your next dinner party or cozy family night, Twice Baked Sweet Potatoes with Pecan Streusel absolutely delivers. This heavenly dish combines the creamy richness of sweet potatoes with a luxuriously crunchy, spiced pecan streusel topping that’s halfway between comfort food and dessert. With every bite, you get velvety mashed sweet potatoes, a kiss of cinnamon and brown sugar, and that irresistible buttery crumble — it’s the kind of recipe you’ll crave all season long!
Ingredients You’ll Need
Each ingredient in this recipe pairs beautifully together, building layers of flavor and texture that make these sweet potatoes shine. Don’t let the simple list fool you — every component plays a starring role, creating the signature taste and golden color that defines Twice Baked Sweet Potatoes with Pecan Streusel.
- 4 medium sweet potatoes, scrubbed: Go for deep-orange, firm sweet potatoes, as they roast up sweet and creamy without getting stringy.
- 2 tablespoons unsalted butter, softened: This gets mashed into the potatoes for dreamy richness — don’t skip it!
- 2 tablespoons brown sugar: Adds warmth and natural sweetness that balances the earthy potato flavor.
- 1/4 cup heavy cream or milk: Either choice works, but cream will make the filling ultra-silky and lush.
- 1/2 teaspoon ground cinnamon: Brings cozy spice notes to every bite.
- 1/4 teaspoon nutmeg: A pinch boosts the sweet, aromatic undertones without overpowering.
- 1/4 teaspoon salt: Essential for keeping flavors balanced and lively.
- For Pecan Streusel:
- 1/2 cup chopped pecans: The nutty crunch in the topping is what makes this streusel unforgettable.
- 2 tablespoons all-purpose flour: Helps create those irresistible clusters in the topping.
- 2 tablespoons brown sugar: Melts into the streusel for a caramelized crispiness.
- 2 tablespoons unsalted butter, melted: The key binding agent for a crumbly, golden finish.
- 1/2 teaspoon ground cinnamon: More spice for that signature holiday aroma and warmth.
- Pinch of salt: Just a pinch sharpens every other flavor in the streusel.
How to Make Twice Baked Sweet Potatoes with Pecan Streusel
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 400°F (200°C). Give the sweet potatoes a good scrub and dry them off, then place them on a baking sheet. Bake for 45 to 55 minutes, or until they’re fork-tender and the skins are puffed and caramelized in spots. Let them cool slightly so they’re easy to handle — roasting like this coaxes out their natural sweetness and makes the insides perfectly mashable for these Twice Baked Sweet Potatoes with Pecan Streusel.
Step 2: Scoop and Mash the Potatoes
Once they’re cool enough to handle, carefully slice each potato in half lengthwise. With a spoon, gently scoop out most of the flesh into a mixing bowl — leave a thin layer inside each skin to help them hold their shape. In the bowl, add the softened butter, brown sugar, cream (or milk), cinnamon, nutmeg, and salt. Mash everything together until completely smooth and cloud-like. Each spoonful will be creamy, warmly spiced, and just a touch sweet — the heart of what makes Twice Baked Sweet Potatoes with Pecan Streusel so dreamy.
Step 3: Fill the Potato Skins
Spoon the mashed sweet potato mixture back into the potato shells, mounding it high. Don’t be afraid to pile it on — this generous filling is what gives each half its satisfying bite. Arrange the filled potatoes on your baking sheet for the next delicious step.
Step 4: Mix Up the Pecan Streusel
In a small bowl, stir together the pecans, flour, brown sugar, melted butter, cinnamon, and a pinch of salt. Use a fork to make sure the mixture is fully combined and crumbly — you want those irresistible clusters! Sprinkle the streusel evenly over the filled potatoes, covering each one with a decadent layer of flavor and crunch. It’s this topping that takes Twice Baked Sweet Potatoes with Pecan Streusel from tasty to absolutely unforgettable.
Step 5: Bake Again and Serve
Return the pan to the oven and bake for another 15 to 20 minutes, until the tops are golden brown and the streusel is crisp. You’ll know they’re ready when the kitchen smells like toasted nuts and warm cinnamon. Serve them fresh from the oven for maximum comfort and crowd-pleasing deliciousness!
How to Serve Twice Baked Sweet Potatoes with Pecan Streusel
Garnishes
These gorgeous sweet potatoes look and taste fantastic with a final flourish. Try a sprinkle of fresh thyme for a pop of color, or a light drizzle of maple syrup to really accentuate the caramel notes in the filling and topping. A dollop of whipped cream or Greek yogurt on the side adds an even more luxurious touch, perfect for special occasions.
Side Dishes
Twice Baked Sweet Potatoes with Pecan Streusel play beautifully alongside roasted meats like turkey or glazed ham, but they’re also wonderful paired with lighter mains such as grilled chicken or a hearty vegetarian salad. Add sautéed greens, green beans, or a fresh citrusy slaw to contrast the richness of the sweet potatoes and round out your plate.
Creative Ways to Present
To really wow your guests, serve these potatoes individually on a platter garnished with rosemary sprigs and orange zest curls. For a twist, scoop the mashed sweet potato filling into small ramekins or mini baking dishes, top with streusel, and bake for a personal-sized treat. You can even pile the finished halves in a circular pattern for a stunning, edible centerpiece at your holiday table — Twice Baked Sweet Potatoes with Pecan Streusel absolutely deserve the spotlight!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the potatoes cool to room temperature, then wrap each half tightly in foil or place them in an airtight container. Stored this way, Twice Baked Sweet Potatoes with Pecan Streusel will stay moist and flavorful for up to 3 days in the refrigerator, making wonderful next-day lunches or snacks.
Freezing
These potatoes freeze beautifully! Prepare and fill the potato skins up to the point of adding the streusel, then wrap tightly and freeze for up to 2 months. When you’re ready to enjoy, let them thaw overnight in the fridge, sprinkle on the fresh pecan streusel, and bake as directed for an almost-instant treat with all the flavors intact.
Reheating
Reheat leftovers by placing them on a baking sheet in a 350°F oven for 15 to 20 minutes, until warmed through and the streusel is crisp again. Microwaving works in a pinch, but the oven is best for restoring that signature crunchy top and creamy filling you expect from Twice Baked Sweet Potatoes with Pecan Streusel.
FAQs
Can I use yams instead of sweet potatoes?
While yams and sweet potatoes look similar, true yams are starchier and less sweet. For the full flavor and creamy result, stick with orange or red-fleshed sweet potatoes for this recipe.
Do I have to peel the sweet potatoes?
Nope! Baking the sweet potatoes in their skins means no peeling is required. Simply scoop out the flesh after baking and the skins double as ready-made edible serving vessels.
Can I make these dairy-free?
Absolutely — just substitute vegan butter for regular butter and use unsweetened non-dairy milk like almond or oat. The result will still be creamy, dreamy, and purely delicious!
Is the pecan streusel topping gluten-free?
The streusel includes all-purpose flour, so it’s not gluten-free as written. Swap with a gluten-free all-purpose blend or almond flour for a similar texture and flavor that keeps your Twice Baked Sweet Potatoes with Pecan Streusel gluten-friendly.
What’s the best way to mash sweet potatoes for a silky texture?
After roasting, a potato masher works great for a classic texture, but for ultra-smooth filling, use a hand mixer or food processor. Just don’t overmix — a few rustic bits never hurt!
Final Thoughts
Bringing Twice Baked Sweet Potatoes with Pecan Streusel to your table is like wrapping up everything you love about comfort food and celebrations in one irresistible side dish. Whether you’re making it for a festive gathering or a cozy weeknight, every bite is golden, creamy, and totally unforgettable. I hope you try this recipe soon and share it with friends and family — it just might become your new favorite tradition!
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Twice Baked Sweet Potatoes with Pecan Streusel Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 halves (4 servings) 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet potatoes and pecan streusel with these Twice Baked Sweet Potatoes. Perfect for holiday gatherings or as a special side dish, these decadent potatoes are sure to impress.
Ingredients
Sweet Potatoes:
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons unsalted butter, softened
- 2 tablespoons brown sugar
- 1/4 cup heavy cream or milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Pecan Streusel:
- 1/2 cup chopped pecans
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Bake sweet potatoes: Place sweet potatoes on a baking sheet and bake for 45–55 minutes until tender. Let cool slightly.
- Prepare sweet potato filling: Scoop out flesh into a bowl, leaving a thin layer inside the skins. Mash with butter, brown sugar, cream, cinnamon, nutmeg, and salt. Spoon mixture back into skins.
- Make pecan streusel: Combine pecans, flour, brown sugar, butter, cinnamon, and salt. Sprinkle over filled sweet potatoes.
- Bake again: Bake for 15–20 minutes until tops are golden and crisp. Serve warm.
Notes
- Drizzle with maple syrup for extra indulgence.
- You can prepare ahead and bake with streusel just before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 310
- Sugar: 15g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 20mg
