Twice-Baked Sweet Potatoes Recipe

This Twice-Baked Sweet Potatoes recipe is a sweet and savory recipe, which is made with a fluffy, maple-sweetened filling and a crunchy rosemary-pecan crumble. It’s the ultimate comfort food, an impressive and delicious side dish perfect for any holiday meal.

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Twice-Baked Sweet Potatoes Ingredients

A sophisticated blend of sweet, savory, and spicy flavors.

For the Potatoes:

• 6 medium sweet potatoes
• 6 Tbsp. salted butter, softened
• 1/4 cup maple syrup
• 3/4 tsp. kosher salt
• 1/2 tsp. cinnamon
• 1/2 tsp. vanilla extract

For the Rosemary-Pecan 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

For Serving (Optional):

• 1/3 cup hot honey, for drizzling

How To Make Twice-Baked Sweet Potatoes

A step-by-step guide to this elegant and flavorful side dish.

1. First Bake: Preheat the oven to 425°F. Wrap each sweet potato in foil and prick it a few times with a fork. Place on a rimmed baking sheet and bake for 1 hour and 30 minutes, or until very soft. Let the potatoes cool completely. Once cooled, reduce the oven temperature to 350°F.
2. Make the Crumble Topping: While the potatoes bake, combine the flour, oats, pecans, brown sugar, chopped rosemary, and cayenne pepper in a medium bowl. Pour in the melted butter and stir until the mixture comes together and forms clumps. This can be made up to a week in advance and stored in the refrigerator.
3. Scoop and Mash: Remove the foil from the cooled potatoes. Cut a thin oval out of the top of each potato to create a lid. Carefully scoop out the flesh, leaving a 1/4-inch border of potato and skin intact to create a sturdy “boat.”
4. Make the Filling: In a medium bowl, mash together the scooped-out potato flesh, the softened butter, maple syrup, salt, cinnamon, and vanilla until smooth.
5. Stuff and Second Bake: Spoon the sweet potato mixture back into the potato skins, mounding it generously. Top each potato with about 1/3 cup of the pecan crumble mixture.
6. Final Bake and Serve: Place the stuffed potatoes back in the oven and bake for 15 to 20 minutes, until the crumble is golden brown and toasted. For an extra kick, drizzle each potato with about 1 tablespoon of hot honey before serving warm.

Recipe Tips

For the fluffiest, most flavorful twice-baked sweet potatoes.

• How to get the most flavorful sweet potatoes? Baking the sweet potatoes whole, rather than boiling, concentrates their natural sweetness and results in a fluffy, not watery, texture that’s perfect for mashing.
• Can I make these ahead of time? Absolutely! This is a fantastic make-ahead side dish for the holidays. You can prepare them completely through step 5 (stuffing them with the crumble topping). Let them cool, then cover and refrigerate for up to 2 days. When you’re ready to serve, just pop them in the oven and add 10-15 extra minutes to the final baking time.
• How to get the best crumble topping? Don’t overmix the crumble ingredients. You want a mix of fine crumbs and larger, clumpy pieces for the best texture. The combination of savory rosemary and a hint of cayenne with the sweet brown sugar and pecans is what makes this topping truly special.
• Can I use a different nut? Of course. Coarsely chopped walnuts would be a fantastic substitute for the pecans in the crumble topping.

What To Serve With Twice-Baked Sweet Potatoes

The perfect main courses to pair with this elegant holiday side.

These sophisticated twice-baked sweet potatoes are a standout side dish for any special occasion. They pair wonderfully with:

• Roast Turkey for Thanksgiving
• A glazed holiday ham for Christmas or Easter
• Simple roast chicken or pork tenderloin
• Pan-seared steak

How To Store Twice-Baked Sweet Potatoes

Keeping your delicious potatoes fresh.

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: For the best results, reheat them in a 350°F oven or an air fryer for 10-15 minutes, until heated through and the crumble is crispy again.

Twice-Baked Sweet Potatoes Nutrition Facts

An estimated guide per half potato.

• Calories: 480 kcal
• Carbohydrates: 60 g
• Protein: 6 g
• Fat: 25 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Fried Mashed Potato Balls Recipe
• Instant Pot Mashed Potatoes Recipe
• French Onion Scalloped Potatoes Recipe