Description
These Twice Baked Sweet Potatoes with Pecan Streusel are a comforting and flavorful side dish featuring tender sweet potato flesh mixed with warming spices and cheddar cheese, all topped with a crunchy, sweet pecan streusel. Perfect for holiday dinners or cozy weeknight meals, this recipe combines creamy, savory, and nutty elements for a deliciously satisfying treat.
Ingredients
Sweet Potatoes and Filling
- 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
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 get it ready for baking the sweet potatoes.
- Bake Sweet Potatoes: Prick each sweet potato several times with a fork, rub them with olive oil, and place on a baking sheet. Bake for 40-45 minutes until tender when pierced with a fork.
- Prepare Sweet Potato Flesh: Remove sweet potatoes from oven and let cool slightly. Cut in half lengthwise and scoop out the flesh into a bowl, leaving a small border in the skins.
- Make Filling: Add sour cream, milk, melted butter, cinnamon, nutmeg, salt, and pepper to the sweet potato flesh. Mash the mixture until smooth and stir in shredded cheddar cheese.
- Stuff Potatoes: Spoon the mashed sweet potato filling back into the skins and arrange on the baking sheet.
- Make Pecan Streusel: In a small bowl, combine chopped pecans, brown sugar, rolled oats, flour, cinnamon, and salt. Add cold cubed butter and work it into the dry ingredients with a pastry cutter or fingers until coarse crumbs form.
- Add Streusel Topping: Sprinkle the pecan streusel evenly over the stuffed sweet potatoes.
- Bake Again: Return the potatoes to the oven and bake for an additional 15-20 minutes until the streusel topping is golden and the filling is heated through.
- Serve: Remove from oven and serve warm for a comforting side dish.
Notes
- Make sure the sweet potatoes are tender before scooping out the flesh to ensure smooth mashing.
- To save time, you can bake the sweet potatoes a day ahead and assemble the filling before the final bake.
- Use unsalted butter to control salt levels and adjust seasoning as needed.
- If preferred, substitute milk with a dairy-free alternative for a lactose-free version.
- Store leftovers in an airtight container in the refrigerator and reheat in the oven for best texture.
