Twice-Baked Sweet Potatoes

Twice-Baked Sweet Potatoes

from thepioneerwoman.com
Autumn
20 min
509 kcal / serving

These twice-baked sweet potatoes make a perfect side dish for Thanksgiving. Hot honey, rosemary, and streusel balance the potatoes' natural sweetness.

Ingredients

  • 6 mediumsweet potatoes
  • ¼ c.maple syrup
  • ¾ tsp.kosher salt
  • ½ tsp.cinnamon
  • ½ tsp.vanilla extract
  • 6 tbsp.salted butter, softened
  • ⅓ c.hot honey, optional
  • 6 tbsp.all-purpose flour
  • ⅓ c.old fashioned oats
  • ½ c.coarsely chopped pecans
  • 3 tbsp.firmly packed light brown sugar
  • 1 tbsp.finely chopped fresh rosemary
  • ⅛ tsp.cayenne pepper
  • 4 tbsp.salted butter, melted

Directions

  1. 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. 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. 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. 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. 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.