These twice baked sweet potatoes are my healthier version of the traditional sweet potato casserole. Growing up in a Irish family sweet potatoes weren’t really a thing. I only had them once a year at Thanksgiving, where they were layered into a casserole loaded with mini marshmallows. For years, I thought I didn’t like sweet potatoes. It turns out, that casserole was just too sweet for me! I actually love sweet potatoes especially Japanese and purple, but not when they’re loaded with brown sugar and marshmallows.
So instead of all the sugar and marshmallows there potatoes are full of flavor packed fall flavors like cinnamon, ginger and cloves and topped with a crunchy pecan crumble. The crumble has a hint of sweetness from maple syrup but an added layer from fresh herbs rosemary and thyme.
It’s really key to have good quality spices for not just this recipe but home cooking in general. My favorite spices are from Burlap and Barrel they are truly out of this world. So much flavor and make it so much easier to make food taste delicious and honestly home cooking easier.
These potatoes can easily be made ahead and assembled before eating. The step that takes the longest is really just baking the potatoes whole until tender and soft on the inside. For a meal prep tip I like to have a few on hand each week for a variety of recipes like this flatbread and even breakfast hash!
Make these for your next family gathering and the whole family will love them so much!
Twice baked Sweet Potatoes with Pecan Crumble
Twice Baked Sweet potatoes with Sweet and Savory Pecan Crumble. Full of all the cozy fall flavors and a healthier twist on sweet potato casserole.
Twice Baked Sweet Potatoes with Sweet and Savory Pecan Crumble
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 , 1/8 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!