Twice-Baked Sweet Potatoes
Baked, stuffed, and topped to perfection, these twice-baked sweet potatoes are a showstopper for your Thanksgiving menu. Think of them as individual sweet potato casseroles, featuring a maple-infused mash at the center and a crisp oat and pecan crumble on top. Fresh rosemary and a touch of cayenne add a savory twist, with the option of a drizzle of hot honey for an extra kick. You can bake the potatoes in advance and finish them just before serving, freeing up valuable oven space. Whether you're hosting a small gathering or a large crowd, this dish strikes the perfect balance—ideal for any group size and guaranteed to be a highlight among your Thanksgiving sides.
Ingredients
For the Potatoes:
- 6 medium sweet potatoes
- 1/4 cup maple syrup
- 3/4 tsp. kosher salt
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla extract
- 6 Tbsp. salted butter, softened
- 1/3 cup hot honey, optional
For the Crumble:
- 6 Tbsp. all-purpose flour
- 1/3 cup old fashioned oats
- 1/2 cup coarsely chopped pecans
- 3 Tbsp. firmly packed light brown sugar
- 1 Tbsp. finely chopped fresh rosemary
- 1/8 tsp. cayenne pepper
- 4 Tbsp. salted butter, melted
Instructions
- For the potatoes: Preheat oven to 425°. Wrap each potato with foil and prick with a fork a few times. Place on a rimmed baking sheet and bake for 1 hour 30 minutes, or until soft. Cool the potatoes completely. Reduce oven temperature to 350°.
- For the crumble: Meanwhile, combine the flour, oats, pecans, brown, sugar, rosemary, and cayenne in a medium bowl. Add the brown butter and stir until the mixture comes together and forms clumps. Place the mixture in an airtight container and refrigerate until use. (This can be made up to 1 week in advance.)
- To assemble: Remove the foil from the cooled potatoes and cut an oval out of the top of each potato. Scoop out the flesh and leave a 1/4-inch rim of potato and skin intact.
- Mash together the potato, maple syrup, salt, cinnamon, vanilla, and butter in a medium sized bowl until smooth. Spoon the potato mixture back into potato skins. Top each with approximately 1/3 cup of the crumble mixture.
- Place potatoes back into the oven and bake for 15 to 20 minutes, or until the crumble is golden brown and toasted. Drizzle each potato with about 1 tablespoon of hot honey, if you like, and serve warm.
Nutrition
Calories: 509kcalCarbohydrates: 62gProtein: 5gFat: 26gSaturated Fat: 13gTrans Fat: 1gCholesterol: 51mgSodium: 464mgPotassium: 556mgFiber: 6gSugar: 36gCalcium: 78mgIron: 2mg
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