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.
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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.
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