Twice-Baked Sweet Potatoes
With streusel and a little hot honey kick, these are the perfect autumn side dish!
By Hannah Klinger; Recipe by Loren Wood
Jump to recipe
Yields:
6 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 55 mins
Baked, stuffed, and topped, these twice-baked sweet potatoes are all glammed up for your Thanksgiving menu. Think of these spuds as smaller, self-contained sweet potato casseroles with a maple-flavored mash in the middle and a toasty oat and pecan crumble on top. Fresh rosemary and a hint of cayenne help keep these sweet potatoes on the savory side, along with an optional drizzle of hot honey for extra kick. The potatoes can be baked ahead and finished just before serving—no need to use precious oven space. It's perfect for a small gathering (when a casserole is a bit too much) or a big crowd (when a casserole wouldn't be quite enough). No matter your group size, this dish is sure to be the star of the Thanksgiving sides at your table.
What is hot honey?
Hot honey has been infused with chilies so it has a spicy kick. Drizzle a little over the baked sweet potatoes, on pepperoni pizza, or on baked Brie.
How do you scoop out baked potatoes?
Cut an oval shape across the top of the baked sweet potato (this makes it easier to hollow out than cutting a straight line down the center). Use a small spoon to carefully scoop out the middle, being sure to leave a 1/4-inch thick wall on all sides. It's best to do this when the sweet potatoes have cooled to room temperature.
Can you use dried herbs instead of fresh herbs?
In this recipe, fresh rosemary adds the savory, herbal pop that helps to balance the sweetness of the spuds. Save dried rosemary for slow-cooked soups, spice rubs, or breadcrumbs.
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Ingredients
For the Potatoes:
- 6 medium sweet potatoes
- 1/4 cup maple syrup
- 3/4 tsp. kosher salt
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla extract
- 6 Tbsp. salted butter, softened
- 1/3 cup hot honey, optional
For the Crumble:
- 6 Tbsp. all-purpose flour
- 1/3 cup old fashioned oats
- 1/2 cup coarsely chopped pecans
- 3 Tbsp. firmly packed light brown sugar
- 1 Tbsp. finely chopped fresh rosemary
- 1/8 tsp. cayenne pepper
- 4 Tbsp. salted butter, melted
Directions
- Step 1For 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°.
- Step 2For 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.)
- Step 3To 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.
- Step 4Mash 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.
- Step 5Place 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.
Microwaving the potatoes is a time saver. Prick with fork and microwave, uncovered, on high for 15 to 20 minutes, or until soft.
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