Twice Baked Sweet Potatoes With Crispy, Sweet Topping

Jump to Recipe

Twice baked sweet potatoes with a sweet, crunchy pecan topping that gives you the feeling of your personal sweet potato casserole in a smaller version.

Twice baked sweet potatoes

Indulge your palate with a symphony of flavors as you savor the sweetness of twice baked sweet potatoes. This delightful dish will tantalize your taste buds with its creamy texture mixed with a crunchy topping. Whether you’re looking for a healthier alternative to traditional baked potatoes or simply want to elevate your side dish game, twice baked sweet potatoes are a guaranteed crowd-pleaser.

Imagine sinking your fork into a tender, caramelized outer layer, revealing a velvety interior bursting with nutty undertones. Each bite is a perfect balance of natural sweetness, enhanced by a medley of complementary ingredients. From the rich and buttery notes of brown sugar to the subtle warmth of cinnamon.

Unlock the secret side dish with these twice baked sweet potatoes.

How To Make Twice Baked Sweet Potatoes

Ingredients needed

  • Sweet potatoes
  • Maple syrup or honey
  • Cinnamon
  • Butter
  • Brown sugar
  • All-purpose flour
  • Pecans

Picking the best sweet potatoes

For this recipe, you will want thick potatoes. There are sweet potatoes that are shaped very long, you do not want those. I suggest carefully picking out the 4 potatoes needed for this recipe.

Twice baked sweet potatoes

Making the twice baked sweet potatoes with the topping

  1. First, you’ll need to bake the sweet potatoes at 375F for about 1 hour and 15 minutes to an hour and a half. Once softened, allow them to cool so that you can handle them.
  2. After cooled, slice the potatoes in half. Scoop out a portion of the sweet potato but do not dig or scoop all the way to the skin. You need to leave some sweet potato for stability.
  3. Preheat the oven to 350F.
  4. In a bowl, add in the maple syrup, cinnamon and butter. Then, salt to taste. To the side, mix together the ingredients for the topping.
  5. Next, fill the potatoes back up with the filling. Then, top all the potatoes with the pecan topping.
  6. Place back in the oven for 20 minutes or until top has browned a little.
  7. Lastly, allow to cool before serving. During the cooling process is when the top will turn crispy.

Recipes to try next

Follow Sugarless Crystals on Pinterest & Instagram for all my recipes!

Twice baked sweet potatoes

Twice Baked Sweet Potato Casserole

Twice baked sweet potatoes with a sweet, crunchy pecan topping that gives you the feeling of your personal sweet potato casserole in a smaller version.
No ratings yet
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Side Dish
Cuisine American
Servings 8 serving

Ingredients
 

  • 4 sweet potatoes, halved
  • 1/4 cup maple syrup or honey
  • 3/4 teaspoon cinnamon
  • 4 tablespoon butter

Topping

  • 1/2 cup pecans, chopped
  • 1/4 cup light brown sugar, packed
  • 2 tablespoon all-purpose flour
  • 2 tablespoon butter

Instructions
 

  • First, you'll need to bake the sweet potatoes at 375℉ for about 1 hour and 15 minutes to an hour and a half. Once softened, allow them to cool so that you can handle them.
  • After cooled, slice the potatoes in half. Scoop out a portion of the sweet potato but do not dig or scoop all the way to the skin. You need to leave some sweet potato for stability.
  • Preheat the oven to 350℉.
  • In a bowl, add in the maple syrup, cinnamon and butter. Then, salt to taste. To the side, mix together the ingredients for the topping.
  • Next, fill the potatoes back up with the filling. Then, top all the potatoes with the pecan topping.
  • Place back in the oven for 20 minutes or until top has browned a little.
  • Lastly, allow to cool before serving. During the cooling process is when the top will turn crispy.
Keyword Twice Baked Sweet Potato Casserole
Tried this recipe?Leave a rating and comment, thank you

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top