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Baked Sweet Potatoes with Pecan-Streusel Topping Recipe

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4.3 from 56 reviews

Deliciously comforting baked sweet potatoes stuffed with a creamy, spiced filling and topped with a crunchy pecan brown sugar topping. This recipe combines the natural sweetness of sweet potatoes with warm spices and a rich, buttery topping for a perfect side dish or dessert option.

  • Total Time: 1 hour 50 minutes
  • Yield: 5 servings

Ingredients

Sweet Potatoes

  • 5 sweet potatoes

Filling

  • 2 eggs
  • ½ cup brown sugar
  • ¼ cup butter (softened)
  • 2 tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon clove
  • 3 tablespoons flour

Topping

  • ¼ cup butter (softened)
  • ¾ cup brown sugar
  • ½ cup pecans (chopped)

Instructions

  1. Prepare the Sweet Potatoes: Wash and dry the sweet potatoes gently, keeping the skins intact. Place them on a lightly greased baking sheet and bake in a preheated oven at 350°F (175°C) for 1 hour until tender.
  2. Cool the Potatoes: Remove the baked potatoes from the oven and let them cool until they are safe to handle.
  3. Slice the Potatoes: Slice each sweet potato lengthwise from the top about three-quarters of the way through, being careful not to cut completely through the bottom.
  4. Open the Potatoes: Gently push the two ends of each potato towards the center to open it up enough to scoop out the insides.
  5. Scoop Out the Flesh: Carefully scoop the sweet potato pulp into a mixing bowl, leaving some pulp inside if needed to maintain the potato skin’s structure. If the skin tears, use toothpicks to hold it together.
  6. Mix Filling: Add eggs, brown sugar, softened butter, heavy cream, vanilla extract, cinnamon, salt, ginger, nutmeg, clove, and flour to the bowl with the sweet potato pulp.
  7. Mash the Filling: Mash and mix all ingredients together thoroughly until the filling is well combined and creamy.
  8. Stuff the Potatoes: Carefully spoon the mashed sweet potato filling back into the potato skins, filling them generously.
  9. Prepare Topping: In a separate bowl, mix the softened butter, brown sugar, and chopped pecans until combined to create the topping.
  10. Add Topping: Spread a generous amount of the pecan brown sugar topping over each stuffed sweet potato.
  11. Bake Again: Return the stuffed and topped sweet potatoes to the oven and bake at 350°F (175°C) for 25-30 minutes, or until the topping is golden brown and crunchy.

Notes

  • Be gentle when slicing and scooping the sweet potatoes to avoid tearing the skin.
  • Leaving some pulp in the skin helps keep the potatoes intact during baking.
  • To repair small tears in the potato skin, toothpicks can be used to secure the skin.
  • For added flavor, consider sprinkling a pinch of sea salt on top before baking the second time.
  • This dish can be prepared ahead and reheated in the oven before serving.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/baked-sweet-potatoes-with-pecan-streusel-topping-recipe/