If you’re searching for a cozy and crave-worthy side dish that delights every bite, this Twice Baked Sweet Potato with Pecans and Spices Recipe is your new best friend in the kitchen. Imagine tender sweet potatoes baked to perfection, mashed with warm spices and brown sugar, then topped with a crunchy pecan-oat mixture that adds an irresistible texture and nutty flavor. This recipe balances sweetness and spice so beautifully that it could easily become the star of your holiday table or any family dinner. Simple to make but bursting with layers of comforting flavors, it’s a recipe that brings warmth and smiles with every mouthful.
Ingredients You’ll Need
With just a handful of humble ingredients, you can create a magical dish that feels both nourishing and indulgent. Each item plays a key role, from the rich and buttery sweet potato flesh to the crunchy pecans that provide a satisfying contrast in texture.
- 4 medium sweet potatoes: These are the foundation of the dish, offering natural sweetness and a creamy texture when cooked and mashed.
- 3 tablespoons unsalted butter: Softened butter adds richness and helps bring the mashed potatoes together with a silky mouthfeel.
- 3 tablespoons light brown sugar: This adds a gentle caramel sweetness that enhances the natural flavor of the sweet potatoes without overpowering them.
- ¾ teaspoon cinnamon (divided): Cinnamon infuses warmth and fragrant spice into the mash and the topping, elevating the aroma and taste.
- ½ teaspoon ground ginger: A bit of ginger introduces subtle zing that balances the sweetness beautifully.
- ½ teaspoon salt: Salt is essential to bring out and deepen all the flavors in the dish.
- ½ cup chopped pecans: Pecans lend a wonderful crunch and a nutty depth, making every bite interesting.
- ¼ cup quick oats: Oats add texture to the pecan topping and help it toast up golden and crispy in the oven.
How to Make Twice Baked Sweet Potato with Pecans and Spices Recipe
Step 1: Bake the Sweet Potatoes
Begin by preheating your oven to 400°F. Pierce the sweet potatoes several times with a fork, which allows steam to escape during baking and keeps them from bursting. Place them on a baking sheet lined with parchment paper and bake for 50 to 60 minutes until they’re tender all the way through — you’ll know they’re ready when a knife slides in easily.
Step 2: Scoop Out the Flesh
Once the sweet potatoes are cool enough to handle, cut each in half lengthwise. Carefully scoop out the soft flesh into a bowl, making sure to leave a thin, sturdy layer inside the skin to maintain their shape for the topping and baking stage. This step is the secret to that perfect twice-baked texture.
Step 3: Mix the Filling
To the sweet potato flesh, add the softened butter, light brown sugar, half of the cinnamon, ground ginger, and salt. Mash everything together with a fork until the mixture is smooth and velvety. This flavorful mash is what makes this recipe so addictive and comforting.
Step 4: Prepare the Pecan and Oat Topping
In a small bowl, mix the chopped pecans, quick oats, and the remaining cinnamon. This combination provides a deliciously crunchy topping that complements the creamy filling with a wonderful nutty crunch and a hint of spice.
Step 5: Assemble and Bake Again
Spoon the mashed sweet potato mixture back into the skins, filling each half generously. Then sprinkle the pecan and oat topping evenly on each potato half. Return them to the oven for about 10 minutes to toast the topping until it’s golden and fragrant. Let them cool slightly before serving to enjoy a perfect balance of creamy and crunchy textures.
How to Serve Twice Baked Sweet Potato with Pecans and Spices Recipe
Garnishes
A light drizzle of maple syrup or a dollop of plain Greek yogurt adds a refreshing contrast to the warm spices and crunchy topping. Freshly chopped parsley or a sprinkle of toasted coconut flakes can also brighten up the dish visually and add an unexpected flavor twist.
Side Dishes
This twice baked sweet potato pairs wonderfully with roasted meats like turkey or chicken, and it complements a fresh green salad perfectly. It can also stand alone as a hearty vegetarian main when served alongside steamed vegetables or quinoa.
Creative Ways to Present
For a festive touch, serve the sweet potato halves on a rustic wooden board garnished with pecans and cinnamon sticks. You can also serve the filling scooped out into ramekins topped with the pecan-oat mix for an elegant presentation at dinner parties or cozy family dinners.
Make Ahead and Storage
Storing Leftovers
Place any uneaten twice baked sweet potatoes in an airtight container and store them in the refrigerator for up to 3 days. They remain delicious and retain their texture well when properly refrigerated.
Freezing
You can freeze this recipe for longer storage. Wrap each potato tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, bake the potatoes in a 350°F oven for about 15-20 minutes until warmed through and the topping is crisp again. For quicker reheating, microwave on medium power in short bursts, but this may soften the crunchy topping slightly.
FAQs
Can I use regular potatoes instead of sweet potatoes?
While you can technically use regular potatoes, the unique sweetness and creamy texture of sweet potatoes make this dish truly special. Regular potatoes will yield a different flavor profile and less natural sweetness.
What if I don’t have quick oats? Can I substitute?
If you don’t have quick oats, rolled oats work just fine. They might add a bit more chewiness to the topping, which can be a nice variation in texture.
Can I make this recipe vegan?
Absolutely! Swap the butter for a plant-based alternative and ensure your brown sugar is vegan-friendly. The rest of the ingredients are naturally vegan, making this dish easily adaptable.
How spicy is this dish?
The spices used—cinnamon and ginger—provide warmth and mild zing without heat, so the dish is pleasantly spiced but not spicy hot at all. It’s perfect for all taste preferences.
Can I add other nuts or dried fruits?
Yes! Feel free to experiment with walnuts, almonds, or even add some dried cranberries or raisins to the topping for extra bursts of flavor and texture.
Final Thoughts
This Twice Baked Sweet Potato with Pecans and Spices Recipe is truly a heartwarming dish that’s easy to make and sure to impress. From the velvety, spiced sweet potato filling to the crunchy pecan topping, every bite offers a delightful cozy experience. Whether you’re feeding a crowd or just treating yourself, give this recipe a go—you might just find a new favorite that brings warmth and joy to your table.
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Twice Baked Sweet Potato with Pecans and Spices Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Twice Baked Sweet Potato recipe offers a deliciously creamy and spiced sweet potato filling enhanced with butter, brown sugar, cinnamon, and ginger, all topped with a crunchy pecan and oat mixture. Perfect as a comforting side dish, it combines the natural sweetness of sweet potatoes with a delightful nutty and oat topping baked to perfection.
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes (scrubbed clean)
Filling
- 3 tablespoons unsalted butter (softened)
- 3 tablespoons light brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¾ teaspoon cinnamon (divided)
Topping
- ½ cup chopped pecans
- ¼ cup quick oats
Instructions
- Preheat and bake sweet potatoes: Preheat the oven to 400°F (204°C). Pierce each sweet potato several times with a fork, place them on a parchment-lined baking sheet, and bake for 50–60 minutes until the potatoes are tender when pierced with a knife.
- Cool and scoop: Remove the baked sweet potatoes from the oven and allow them to cool slightly so they are safe to handle. Cut each sweet potato in half lengthwise and carefully scoop out the flesh into a bowl, leaving a thin layer of potato inside each skin to help maintain shape.
- Prepare the filling: To the scooped-out sweet potato flesh, add softened butter, light brown sugar, ½ teaspoon of cinnamon, ground ginger, and salt. Mash the mixture together with a fork until it is well combined and smooth.
- Make the topping: In a small bowl, combine the chopped pecans, quick oats, and the remaining ¼ teaspoon of cinnamon. This mixture will provide a crunchy and spiced topping for the potatoes.
- Assemble and bake again: Spoon the sweet potato filling back into the potato skins evenly. Sprinkle the pecan and oat topping over each filled potato half. Return the baking sheet to the oven and bake for an additional 10 minutes, or until the oats and pecans are toasted and fragrant.
- Serve: Remove the potatoes from the oven and allow them to cool slightly before serving. Enjoy as a warm, comforting side dish.
Notes
- Ensure sweet potatoes are fork-tender before removing from the oven to get the best mashable texture.
- You can prepare the topping ahead of time to save a few minutes during assembly.
- For a dairy-free version, substitute butter with coconut oil or your preferred dairy-free spread.
- Add a pinch of nutmeg or allspice for an extra warm spice profile if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
