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Twice-Baked Sweet Potatoes with Maple Butter & Pecan Crumble

Delicious twice-baked sweet potatoes topped with a sweet maple butter and crunchy pecan crumble.

  • Total Time: 95 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 large sweet potatoes
  • 1/2 cup unsalted butter, softened
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 tablespoons melted butter for crumble

Instructions

  1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake for 45-60 minutes until tender.
  2. Once cooled, cut the potatoes in half lengthwise and scoop out the flesh into a bowl, leaving a thin layer in the skins.
  3. Mash the potato flesh with softened butter, maple syrup, cinnamon, and nutmeg until smooth.
  4. Spoon the mixture back into the potato skins.
  5. In a separate bowl, mix chopped pecans, flour, brown sugar, and melted butter to make the crumble topping.
  6. Sprinkle the crumble over the stuffed potatoes.
  7. Bake for an additional 15-20 minutes until the topping is golden and crisp.

Notes

For a vegan version, substitute butter with a plant-based alternative. Ensure potatoes are fully baked for the best texture.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 75 minutes
  • Method: Side Dish
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 20g
  • Fat: 18g
  • Carbohydrates: 45g
  • Protein: 4g