Sweet potato casserole is one of my favorite holiday dishes…probably because it’s basically dessert. I love the crunchy, caramel-y pecan topping (no marshmallows, please) and of course, the sweet potatoes. I know, this recipe might seem a little out-of-season but hear me out. Who makes a sweet potato casserole on a regular basis? My guess is no one, because who wants to be eating leftover casserole for two weeks straight? Yeah, no one.
So here’s the solution for your cravings…a baked sweet potato topped with a delicious pecan streusel and baked again to crunchy-topping perfection. And if you can’t be bothered to bake them twice, at least make the maple cinnamon butter to top your once-baked sweet potatoes. No ‘thanks’ needed.
Twice-Baked Sweet Potatoes
- 2 sweet potatoes
- 2 tablespoons softened butter plus 2 tablespoons melted butter, divided
- 1 teaspoon maple syrup
- ground cinnamon
- 1/4 cup brown sugar
- 1 tablespoon flour
- 1/2 cup chopped pecans
Preheat oven to 400°F. Wash and dry the potatoes and pierce with a fork. Place on a baking sheet and bake for about 1 hour, or until soft, turning once halfway through. Remove from oven and reduce heat to 375°F. Note: the potatoes can be baked in advance and then refrigerated until ready to use.
Meanwhile, in a small dish mix together the 2 tablespoons of softened butter, maple syrup, and a dash or two of cinnamon. Set aside. In a small bowl combine the 2 tablespoons of melted butter, brown sugar, flour, and pecans and set aside.
Allow potatoes to cool slightly and slice in half, lengthwise. Arrange in a baking dish and score a crosshatch pattern on each half, being careful not to cut through the skin . Spread with a thin layer of the maple cinnamon butter (spread some into the cuts you made) and top each potato half with 1/4 of the pecan mixture. Return to oven and bake for 25-30 minutes, or until topping has formed a golden crust.