If you’re craving a cozy, comforting dish that’s bursting with warm spices and a delightful crunch, the Twice-Baked Sweet Potatoes with Pecan Streusel Recipe is an absolute must-try. This dish combines fluffy, creamy sweet potato filling with a rich, buttery pecan streusel topping that adds texture and a touch of sweetness. It’s perfect for holiday dinners, weeknight meals, or anytime you want to impress friends and family with something both familiar and a little bit special. Trust me, once you make these twice-baked sweet potatoes, they’ll become a beloved staple in your recipe rotation.
Ingredients You’ll Need
This Twice-Baked Sweet Potatoes with Pecan Streusel Recipe uses simple, everyday ingredients that come together to create an extraordinary flavor experience. Each component is essential, from the natural sweetness of the potatoes and the cozy spices to the crunchy pecans and buttery streusel that crown each bite.
- 4 medium sweet potatoes: The star of the dish, creamy inside and perfect for mashing.
- 2 tbsp olive oil: Helps achieve a beautifully crisp skin on the sweet potatoes.
- 1/4 cup sour cream: Adds a tangy creaminess, keeping the filling smooth and rich.
- 1/4 cup milk: Lightens the mash for a perfect creamy texture.
- 2 tbsp unsalted butter, melted: Enhances richness and adds buttery depth.
- 1 tsp ground cinnamon: Brings cozy warmth to the sweet potato filling.
- 1/2 tsp ground nutmeg: A subtle spice that complements the cinnamon perfectly.
- 1/4 tsp salt: Balances the sweetness and enhances all flavors.
- 1/4 tsp black pepper: Adds a mild spice kick to elevate the overall taste.
- 1/2 cup shredded cheddar cheese: Melts into the mash for a gooey, savory surprise.
- 1/2 cup chopped pecans: Gives crunch and nuttiness to the streusel topping.
- 1/4 cup brown sugar: Provides caramel sweetness to the streusel.
- 1/4 cup rolled oats: Adds texture and body to the streusel crumble.
- 2 tbsp flour: Helps bind the streusel topping for a perfect crumb.
- 2 tbsp unsalted butter, cold and cubed: Creates that irresistible, crisp streusel texture.
- 1/2 tsp ground cinnamon (for streusel topping): Gives the topping a warm, spiced flavor boost.
- Pinch of salt (for streusel topping): Rounds out the sweetness and adds flavor depth.
How to Make Twice-Baked Sweet Potatoes with Pecan Streusel Recipe
Step 1: Bake the Sweet Potatoes
Begin by preheating your oven to 200°C (400°F). Prick each sweet potato several times with a fork; this helps steam escape and ensures even cooking. Rub them with olive oil for a crisp, flavorful skin, then arrange them on a baking sheet. Bake for 40 to 45 minutes, until they’re tender all the way through when pierced with a fork. This initial bake softens the potatoes perfectly for scooping.
Step 2: Prepare the Filling
After baking, let the sweet potatoes cool just enough to handle comfortably. Slice each one in half lengthwise, and carefully scoop out the soft flesh, leaving about a quarter-inch border inside the skin to keep the boats intact. Transfer the flesh to a bowl and add sour cream, milk, melted butter, cinnamon, nutmeg, salt, and pepper. Mash everything together until silky smooth, then fold in the shredded cheddar cheese for a luscious, melty texture.
Step 3: Stuff the Potatoes
Spoon the cheesy sweet potato mixture back into the skins, mounding it slightly as you go. Placing these filled potato halves back on the baking sheet will get them ready for their final topping and bake round. This step is where all the flavors and creaminess really start coming together.
Step 4: Make the Pecan Streusel Topping
In a small bowl, combine chopped pecans, brown sugar, rolled oats, flour, cinnamon, and a pinch of salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs. This streusel topping not only adds a wonderful crunchy texture but also complements the warm spices in the sweet potato filling beautifully.
Step 5: Top and Bake Again
Sprinkle the pecan streusel generously over each stuffed sweet potato half. Return the baking sheet to the oven and bake for another 15 to 20 minutes until the streusel is golden brown, crisp, and irresistibly fragrant. This final step seals the deal and guarantees a perfect sweet and crunchy finish for your Twice-Baked Sweet Potatoes with Pecan Streusel Recipe.
How to Serve Twice-Baked Sweet Potatoes with Pecan Streusel Recipe
Garnishes
Serving these twice-baked sweet potatoes with a simple garnish enhances both presentation and flavor. A sprinkle of freshly chopped parsley or a dollop of sour cream adds brightness and a touch of color. For extra indulgence, a drizzle of honey or a few extra toasted pecans on top highlights the sweet and nutty notes magnificently.
Side Dishes
This dish pairs beautifully with a variety of sides. For a balanced meal, try serving it alongside roasted Brussels sprouts, a crisp green salad, or a juicy grilled chicken breast. The richness and warmth of the Twice-Baked Sweet Potatoes with Pecan Streusel Recipe make it a comforting complement to both light and hearty mains.
Creative Ways to Present
Want to wow your guests? Serve these twice-baked sweet potatoes on a rustic wooden board or in individual ramekins for a charming look. You can also create mini versions using small sweet potatoes for a fun appetizer or party treat. Adding edible flowers or microgreens as a final touch turns this familiar dish into an elegant crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Leftover Twice-Baked Sweet Potatoes with Pecan Streusel Recipe can be stored in an airtight container in the refrigerator for up to 3 days. To keep the topping as crisp as possible, it’s best to store the potatoes and streusel separately and assemble before reheating.
Freezing
You can freeze these twice-baked sweet potatoes for up to 2 months. Wrap each stuffed potato tightly in plastic wrap followed by aluminum foil, or place them in a freezer-safe container. Thaw overnight in the fridge before reheating to maintain optimal texture and flavor.
Reheating
Reheat your Twice-Baked Sweet Potatoes with Pecan Streusel Recipe in a preheated oven at 175°C (350°F) for about 20 minutes, uncovered, to re-crisp the streusel topping. Avoid microwaving if possible, as this can make the streusel soggy and the filling less creamy.
FAQs
Can I use regular potatoes instead of sweet potatoes for this recipe?
While you could use regular potatoes, sweet potatoes give this recipe its signature sweetness and creamy texture that pairs beautifully with the pecan streusel. If you do substitute, opt for a starchy potato like Russet and consider adjusting the seasoning to add a touch more sweetness.
Is it possible to make the pecan streusel topping nut-free?
Absolutely! You can replace pecans with extra oats or chopped seeds like sunflower or pumpkin seeds to maintain crunch without nuts. The streusel will still be deliciously crumbly and sweet.
Can this dish be made vegan?
Yes! Swap the unsalted butter for a vegan alternative, use a plant-based milk and sour cream substitute, and choose a dairy-free cheese or omit it altogether. You’ll still get a tasty, satisfying Twice-Baked Sweet Potatoes with Pecan Streusel Recipe.
How do I know when the sweet potatoes are fully cooked after the first bake?
They’re ready when a fork or skewer slides in easily with no resistance. The skin should look slightly wrinkled and the flesh will be soft and tender inside.
Can I prepare these ahead of time and bake them later?
You can prepare and stuff the sweet potatoes a day in advance, cover them tightly, and keep them refrigerated. Add the streusel topping just before baking to keep it crisp and fresh.
Final Thoughts
I hope this inspires you to try the Twice-Baked Sweet Potatoes with Pecan Streusel Recipe next time you want something cozy, flavorful, and a bit special. It’s a dish that delivers on taste, texture, and warmth with each bite, perfect for sharing around the table or treating yourself to a delicious moment. Once you make it, I bet it’ll become one of your favorite comforting classics too!
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Twice-Baked Sweet Potatoes with Pecan Streusel Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Twice Baked Sweet Potatoes with Pecan Streusel is a comforting and flavorful dish featuring tender sweet potatoes mashed with warm spices, cheddar cheese, and creamy ingredients, then topped with a crunchy, buttery pecan streusel. Perfect as a side or a hearty snack, this recipe combines the natural sweetness of potatoes with a decadent, nutty topping for a delightful texture contrast and rich taste.
Ingredients
For the Sweet Potatoes:
- 4 medium sweet potatoes
- 2 tbsp olive oil
- 1/4 cup sour cream
- 1/4 cup milk
- 2 tbsp unsalted butter, melted
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
For the Pecan Streusel Topping:
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 2 tbsp flour
- 2 tbsp unsalted butter, cold and cubed
- 1/2 tsp ground cinnamon
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for baking the sweet potatoes.
- Bake Sweet Potatoes: Prick each sweet potato several times with a fork. Rub the potatoes with olive oil and place them on a baking sheet. Bake for 40-45 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Prepare Sweet Potato Filling: Remove the baked sweet potatoes from the oven and allow them to cool slightly. Cut the potatoes in half lengthwise and scoop out the flesh into a mixing bowl, leaving a small border around the skins.
- Mash and Mix Filling: Add sour cream, milk, melted butter, cinnamon, nutmeg, salt, and black pepper to the sweet potato flesh. Mash the mixture until smooth and well combined, then stir in the shredded cheddar cheese.
- Stuff Sweet Potato Skins: Spoon the mashed sweet potato filling back into the sweet potato skins and place them on the baking sheet.
- Make Pecan Streusel Topping: In a small bowl, combine chopped pecans, brown sugar, rolled oats, flour, cinnamon, and salt. Add the cold, cubed butter and work it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Add Streusel to Potatoes: Evenly sprinkle the pecan streusel topping over the stuffed sweet potatoes.
- Bake Again: Return the stuffed and topped sweet potatoes to the oven and bake for an additional 15-20 minutes, or until the streusel topping is golden brown and the filling is heated through.
- Serve: Remove from the oven, serve warm, and enjoy your twice baked sweet potatoes with pecan streusel.
Notes
- You can substitute cheddar cheese with a sharp white cheddar or Monterey Jack for a different flavor profile.
- To make this dish dairy-free, use a vegan butter substitute and a plant-based milk.
- The streusel topping can be prepared ahead of time and refrigerated until ready to use.
- For extra crunch, toast the pecans before mixing them into the streusel.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain the crisp topping.
