Twice Baked Sweet Potatoes with Pecan Streusel

Piled high with buttery pecan streusel and baked twice to perfection, these twice-baked sweet potatoes will be the biggest hit of your Thanksgiving dinner!

5 from 1 vote

Twice Baked Sweet Potatoes with Pecan Streusel

Piled high with buttery pecan streusel and baked twice to perfection, these twice-baked sweet potatoes will be the biggest hit of your Thanksgiving dinner!

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 302kcal

Ingredients

Sweet Potatoes

6 small sweet potatoes
1 tablespoon unsalted butter, melted
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Pecan Streusel

1/2 cup chopped pecans
1/2 cup all-purpose flour (spooned and leveled)
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Pinch ground nutmeg and cloves

Instructions

Sweet Potatoes

Preheat oven to 400F. Place sweet potatoes on a medium parchment paper-lined sheet pan and prick several times with a fork. Bake sweet potatoes at 400F 40-45 minutes until tender when pierced with a fork. Reduce oven heat to 375F and set sweet potatoes aside to cool slightly.
When cool enough to handle, use a paring knife to carefully cut down the center of sweet potatoes and use a spoon to scoop out filling (be careful not to cut through the bottom of the sweet potato) Transfer sweet potato filling to a medium bowl.
Mash sweet potatoes well and fold in melted butter, brown sugar, vanilla, and cinnamon until smooth. Scoop filling back into sweet potato skins and set aside for a moment.

Pecan Streusel

In a medium bowl, combine all streusel ingredients until crumbly. Sprinkle evenly over sweet potatoes.
Bake sweet potatoes at 375F 15-20 minutes until streusel is golden-brown. Serve sweet potatoes warm and enjoy!

Notes

Storing Instructions

Store sweet potatoes in refrigerator up to 6 days.

Nutrition