Twice-Baked Sweet Potatoes with Maple Butter & Pecan Crumble
Creamy twice-baked sweet potatoes topped with a luscious maple butter and crunchy pecan crumble, perfect for a holiday side dish.
- Prep Time: 15 mins
- Cook Time: 1 hr 20 mins
- Total Time: 1 hr 35 mins
- Yield: 8 1x
- Method: Side Dish
- Cuisine: American
Ingredients
Scale
- 4 large sweet potatoes, scrubbed
- 1/4 cup unsalted butter, softened
- 1/4 cup pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup chopped pecans
- 2 tablespoons brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons melted butter for crumble
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 1 hour, or until tender. Let cool slightly.
- Cut each potato in half lengthwise, scoop out the flesh into a bowl, leaving skins intact.
- Mash potato flesh with softened butter, maple syrup, cinnamon, salt, and nutmeg until smooth.
- Spoon mixture back into potato skins.
- For the crumble, mix pecans, brown sugar, flour, and melted butter. Sprinkle over potatoes.
- Bake for another 15-20 minutes until crumble is golden.
- Serve warm.
Notes
These can be prepared ahead and baked just before serving. Adjust maple syrup for desired sweetness.
Nutrition
- Calories: 250
- Sugar: 18g
- Fat: 12g
- Carbohydrates: 35g
- Protein: 3g