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.
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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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