Twice Baked Sweet Potatoes with Pecan Crumble
Prep time
Cook time
Total time
Perfect appetizer or side dish these sweet and savory twice baked sweet potatoes with a crunchy Pecan Crumble.
Recipe type: Appetizer
Cuisine: American
Serves: 2-4
  • 2 large Sweet Potatoes
  • olive oil
  • cinnamon sugar
  • 2 tbsp grass fed butter
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ⅛ tsp cayenne
  • ⅛ tsp clove
  • Pecan Topping
  • 2 cups pecans toasted,chopped
  • 3 tbsp butter
  • 2 tbsp maple syrup
  • 1 tbsp fresh thyme and rosemary
  1. Preheat oven 375. Wash and clean 2 large potatoes. Poke a few holes in potatoes and with olive oil and coat in cinnamon sugar. Place directly on oven rack. Bake 30-40 minutes depending on size. Remove from oven cut in half and cool. Scoop potatoes into bowl. Mash with 2 tbsp grass fed butter, 1 tea cinnamon, ginger, salt and pepper , ⅛ tea cayenne &clove. Divide mixture into potato halves. Pecan crumble- 2 cups pecans toasted and chopped. Brown 3 tbsp butter in pan, add 2 tbsp maple syrup, Pinch of cayenne, 1 tbsp fresh thyme & rosemary (chopped) Season to taste with salt and pepper. Mix in pecans. Top potatoes with pecan mixture bake 350 for 20 minutes!
Recipe by Savor The Kitchen at