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
Scale
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.
