Description
A cozy holiday recipe that combines the sweetness of maple, the warmth of cinnamon, and the crunch of pecans—all stuffed inside tender baked sweet potatoes. Perfect as a Thanksgiving side dish or a lighter take on dessert.
Ingredients
Scale
For the Sweet Potatoes
- 4 medium sweet potatoes, scrubbed clean and dried
- 2 tablespoons butter (salted or unsalted works fine)
- 3 tablespoons pure maple syrup
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
For the Pecan Streusel Topping
- 3/4 cup pecans, roughly chopped
- 1 teaspoon ground cinnamon
- 1/4 cup flour (regular, oat, or gluten-free flour all work)
- 2 tablespoons butter, cold and cubed
- 2 tablespoons maple syrup
Instructions
- Bake the sweet potatoes
- Preheat the oven to 425°F. Place the sweet potatoes directly on a baking sheet and roast until they’re soft all the way through—usually about 40–55 minutes. To test, pierce the center with a knife; if it slides in easily, they’re ready.
- Cool and prep
- Lower the oven temperature to 350°F. Allow the potatoes to cool just enough to handle. Slice each one lengthwise, cutting about three-quarters of the way through so the skin stays intact. Gently scoop out most of the flesh into a mixing bowl, leaving a thin layer inside the skins to keep them sturdy.
- Make the filling
- Mash the scooped sweet potato flesh with butter, maple syrup, salt, and cinnamon until smooth and well combined. Spoon the mixture back into the potato shells.
- Prepare the pecan topping
- In a small bowl, combine chopped pecans, flour, cinnamon, cold butter cubes, and maple syrup. Use a fork to mix until the topping turns crumbly and holds together slightly.
- Assemble and bake again
- Sprinkle the pecan streusel generously over the stuffed sweet potatoes. Return them to the oven and bake for 20–30 minutes, or until the filling is heated through and the topping is golden and crisp.
- Serve warm and enjoy
- Bring these beauties to the table while still warm and fragrant—they’re guaranteed to impress!
Nutrition
- Calories: 444 Calories
- Sugar: 25 g
- Sodium: 372 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Carbohydrates: 25 g
- Fiber: 9 g
- Protein: 6 g
- Cholesterol: 30 mg