thepioneerwoman
Twice-Baked Sweet Potatoes
These twice-baked sweet potatoes make a perfect side dish for Thanksgiving. Hot honey, rosemary, and streusel balance the potatoes' natural sweetness.
👥 6 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 20 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
For the potatoes: Preheat oven to 425°. Wrap each potato with foil and prick with a fork a few times. Place on a rimmed baking sheet and bake for ⏱️ 1 hour ⏱️ 30 minutes, or until soft. Cool the potatoes completely. Reduce oven temperature to 350°.
2
For the crumble: Meanwhile, combine the flour, oats, pecans, brown, sugar, rosemary, and cayenne in a medium bowl. Add the brown butter and stir until the mixture comes together and forms clumps. Place the mixture in an airtight container and refrigerate until use. (This can be made up to 1 week in advance.)
3
To assemble: Remove the foil from the cooled potatoes and cut an oval out of the top of each potato. Scoop out the flesh and leave a 1/4-inch rim of potato and skin intact.
4
Mash together the potato, maple syrup, salt, cinnamon, vanilla, and butter in a medium sized bowl until smooth. Spoon the potato mixture back into potato skins. Top each with approximately 1/3 cup of the crumble mixture.
5
Place potatoes back into the oven and bake for 15 to ⏱️ 20 minutes, or until the crumble is golden brown and toasted. Drizzle each potato with about 1 tablespoon of hot honey, if you like, and serve warm.
Nutrition Facts
calories
509 Calories
fat Content
26 g
fiber Content
6 g
sugar Content
36 g
sodium Content
464 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
51 mg
carbohydrate Content
62 g
saturated Fat Content
13 g
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