Twice Baked Sweet Potatoes with Pecan Crumble Topping

Twice Baked Sweet Potatoes2

At this moment, I know exactly why I love this season. I’m sitting here in my living room, cozy knee high socks on my feet, while my Christmastime candle crackles on my kitchen counter. This is the best I’ve felt since the cold weather came in and I think it’s because to top this moment off, the aromas of these amazing sweet potatoes still lingers in the air. You’re going to feel as amazing as I do right now when you make these this week, I can guarantee it.

Twice Baked Sweet Potatoes3

You know, I never really liked the sweet potatoes on the Thanksgiving dinner table. My oldest sister would usually make the sweet potatoes. Although she’ll be the first one to admit that cooking really isn’t her thing, she did a fine job following all these recipes for sweet potatoes and everyone else loved them. I think my issue with sweet potatoes came from the fact that they weren’t quite a dessert and they weren’t exactly a savory appetizer. The sweet potatoes my big sis made called for marshmallows and something about mixing marshmallows with a vegetable weirded me out! I seriously don’t know why, considering I’ve been known to make a dessert or two with veggies hidden in them! ;)

Twice Baked Sweet Potatoes1

Anyways, I gave sweet potatoes another chance, and I am sooo glad I did. This recipe for twice baked potatoes  has a good mix of savory and sweet. And no marshmallows. The warm and spicy cinnamon and ginger flavors work so amazing with the crumbly, crunchy, and sweet pecan topping. Wow, I could eat the topping alone for breakfast, lunch, and dinner. For now, I plan on finishing what I made for the next 3 days, and then taking this recipe back to my family in Michigan for Thanksgiving. Woo! They are going to be double glad to see me. :)

Twice Baked Sweet Potatoes with Pecan Crumble Topping
Serves 4
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
236 calories
26 g
11 g
15 g
3 g
4 g
96 g
77 g
10 g
0 g
10 g
Nutrition Facts
Serving Size
96g
Servings
4
Amount Per Serving
Calories 236
Calories from Fat 125
% Daily Value *
Total Fat 15g
23%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 11mg
4%
Sodium 77mg
3%
Total Carbohydrates 26g
9%
Dietary Fiber 4g
15%
Sugars 10g
Protein 3g
Vitamin A
187%
Vitamin C
3%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 medium sized sweet potatoes
  2. ¼ teaspoon ground cinnamon
  3. ⅛ teaspoon ground ginger powder
  4. ⅛ teaspoon ground nutmeg
  5. Salt and pepper to taste
  6. 1 teaspoon light olive oil
For the Topping
  1. 1 ½ tablespoons butter
  2. 2 tablespoons all-purpose flour
  3. 2 tablespoons brown sugar
  4. ½ cup chopped pecans
Instructions
  1. Preheat the oven to 400 degrees fahrenheit.
  2. Loosely wrap whole sweet potatoes and place on a baking sheet. Bake until soft, about 45 minutes. Set aside to cool.
  3. Meanwhile, prepare the topping. Melt butter, add brown sugar and stir. Add pecans and flour and toss until well combined.
  4. Cut potatoes in half. Scoop out the potato with a spoon into a bowl. Add cinnamon, ginger, nutmeg, salt and pepper and mash with a fork until smooth.
  5. Rub outside of potato skins with olive oil using your hands.
  6. Fill each skin with ¼ of the mixture. Top with the topping and press down slightly to secure.
  7. Bake uncovered for another 20 minutes. Serve immediately.
Notes
  1. For larger portions, you can slit one potato on one side (don't cut all the way through) and scoop it out with a spoon. I did it both ways and both worked out fine!
beta
calories
236
fat
15g
protein
3g
carbs
26g
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Spicy Spoonful http://www.spicyspoonful.com/


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  1. Kat says:

    These look amazing!!! I am not a big sweet potato enthusiast either! I never know if I should use them to make a dessert or a savory dish. They are very healthy and good for you though. Your recipe looks very interesting. I think I will give it a try :)

    • Nadia says:

      Thanks Kat! Sweet potatoes alone are so healthy (the crumbly topping on the other hand…not so much!) and they remind me of my favorite season, Autumn. Give it a try and let me know what you think. :)

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