Twice Baked Sweet Potatoes with Pecan Streusel

These velvety twice baked sweet potatoes are ultra creamy and perfectly seasoned with tummy warming spices then topped with a maple pecan streusel for a bite that melts in your mouth every time! It’s the ultimate sweet side for your Thanksgiving menu.

Why You’ll Love This Side Dish

If you love all-things sweet potatoes, this twice baked sweet potato recipe with homemade streusel is just what you need for the holiday season.

• Great for gatherings. Double the recipe and pop everything into the oven at the same time so you don’t spend all day in the kitchen.
• Prep-friendly. Prepare the sweet potatoes in advance, top with crunchy streusel and bake right before dinner.
• Packed with fall flavors. Earthy cinnamon, nutmeg, maple syrup, oats, and sweet potatoes are the definition of fall flavors.
• Wholesome. There are no processed sugars or excess amounts of salt in this simple sweet potato side.

Recipe Ingredients

Tender sweet potatoes, smokey maple syrup, and crunchy pecans are my favorite fall-flavor combination. Scroll to the bottom of the post for exact ingredient amounts.

For the Sweet Potatoes

• Sweet potatoes – Don’t peel them. Pick medium to medium-large ones.
• Milk – I prefer full-fat, but 2% is fine as well.
• Maple syrup – Avoid sugary syrups. It must be 100% pure maple syrup.
• Spices – You need ground cinnamon and nutmeg.
• Salt – Kosher salt is best.

For the Oatmeal Pecan Streusel

• Old-fashioned oats – They can be regular or gluten-free.
• Pecans – Go for walnuts or almonds if you prefer.
• Maple syrup – Honey and agave syrup are great swaps.
• Coconut oil – You can also use vegetable, corn, or canola oil.
• Ground cinnamon – Feel free to use ground nutmeg or pumpkin spice.
• Salt – Flaky salt can be used instead.

Variation Ideas

Spice things up by adding melty marshmallows, strong coffee, or your favorite bourbon to these twice baked sweet potatoes.

• Make it richer. Mixing 1/2 cup cream cheese into the filling will add a subtle creamy tang to every bite.
• Add caramel. Drizzle salted caramel sauce over the the sweet potatoes once they’re out of the oven for extra fall flair.
• Skip the milk. Swap the milk for cold brew coffee for a kick of caffeine.
• Use toppings. Sprinkle the sweet potatoes with mini marshmallows, chocolate chips, or chopped mini pretzels 5 minutes before the baking time is up for more flavor and texture.
• Spike it. Add 1/4 cup bourbon to the filling mixture for some smokey, aged sweetness.

How To Make Twice Baked Sweet Potatoes

Think of these fluffy, twice baked sweet potatoes as a dessert-like version of loaded baked potatoes. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat the oven to 400F. Line a baking sheet or dish with parchment paper. Set it aside.
• Bake the sweet potatoes. Use a sharp knife to prick each sweet potato on all sides. Spread out the sweet potatoes on the prepared baking sheet. Bake for 40-50 minutes or until fork-tender. Remove them from the oven and set aside.
• Blend the oats. Add 1/2 cup oats to the blender and process them until you get a very fine powder, like oat flour.
• Make the streusel. Mix the blended oats with the rest of the streusel ingredients in a large bowl until well combined. Set it aside.

• Make the sweet potato filling. Make a slit across each sweet potato and scoop out the filling, leaving the peels as a “case”. Add the filling to a large bowl with the rest of the sweet potato ingredients. Use a hand mixer to beat everything until smooth and creamy.
• Bake again. Scoop the mixture into the sweet potato skins and top them generously with streusel. Bake for another 15 minutes. Serve and enjoy!

Tips for Success

Beat the holiday cooking craze by prepping these effortless twice baked sweet potatoes in advance.

• Store the streusel separately. Spread out any leftover raw streusel on a separate baking sheet and bake for 10-15 minutes or until crispy. Remove it from the oven and let it cool completely. Store in an airtight container for up to 7 days. Sprinkle it over any reheated sweet potatoes for a lovely crunch again.
• Hold it steady. When poking holes in the sweet potatoes, make sure to hold them firmly and steadily. If the fork gets stuck, wiggle it out carefully instead of trying to force it out to prevent accidents.
• Choose the right one. Especially if you’re in a rush or don’t have lots of experience picking sweet potatoes, it’s easy to confuse them for similar-looking root vegetables like yams or “Japanese sweet potatoes”. Make sure the sweet potatoes have an orange peel/skin on them, not a brown or purple one.
• Boil them. Bring a pot of water to a boil and add the sweet potatoes. Boil for 5-10 minutes and remove them from the heat. Place them on the baking sheet as usual and reduce the baking time to 25-30 minutes. This helps you cut back on cooking time.
• Prep ahead. Make the streusel, or bake the sweet potatoes and scoop out the filling 1-3 days in advance. Refrigerate until you’re ready to assemble and bake.

Serving Suggestions

These spiced twice baked sweet potatoes are an easy, sweet side that’ll balance out the rest of the menu’s savoriness. I love serving them with my No Fuss Thanksgiving Turkey, Maple Smoked Turkey, or Garlic Herb Turkey Breast. Turkey Gravy without Drippings pairs beautifully with all of them too! For more side ideas, I stick to classics like my Air Fryer Green Beans and Roasted Brussel Sprouts with Balsamic.

Proper Storage

Keep them away from strong-smelling foods to prevent the transfer of odors.

• Fridge: Place them in an airtight container for up to 4 days.
• To reheat them: Sprinkle with 1/4 teaspoon water and microwave for up to a minute or until warm. For larger portions, use the oven at 350F for 20-25 minutes.

More Sweet Potato Recipes To Try

• Cheesy Scalloped Sweet Potato Casserole
• Chipotle Sweet Potato Fries with Honey Sriracha Aioli
• Cajun Shrimp Sweet Potato Bites
• Baked Loaded Sweet Potato Wedges

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