Crispy Pecan Pie Twice-Baked Sweet Potatoes
A delightful dish that combines sweet, creamy, and crunchy elements, perfect for special occasions or family gatherings.
Ingredients
For the sweet potato filling
- 4 medium sweet potatoes Firm and free from blemishes
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 cup cream cheese At room temperature
For the streusel topping
- 1/4 cup butter Melted
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 1/4 cup flour Use gluten-free flour for a gluten-free version
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Pierce sweet potatoes with a fork and bake for about 45 minutes or until tender.
- Remove from oven and let cool slightly.
- Slice sweet potatoes in half lengthwise and scoop out the flesh into a bowl, leaving some on the skin.
- Mash the sweet potato flesh with maple syrup, cinnamon, cream cheese, and salt until smooth.
- Spoon the mash back into the sweet potato skins.
Streusel Preparation
- In a separate bowl, mix together the melted butter, chopped pecans, brown sugar, flour, and vanilla to create the streusel topping.
Baking
- Sprinkle the streusel over the stuffed sweet potatoes.
- Bake for an additional 20 minutes until the topping is golden brown.
Serving
- Serve warm as a delicious Thanksgiving side dish.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Reheat at a low temperature in the oven. Consider variations like omitting nuts, adding spices, or making a vegan version.