Nov 8
2010

Twice-Baked Sweet Potato (Yam) Recipe with Chipotle Pecan Streusel

Twice-Baked Sweet Potato (Yam) Recipe with Chipotle Pecan Streusel | cookincanuck.com #Thanksgiving

With American Thanksgiving just a couple of weeks away, you are likely being inundated by recipes and entertaining suggestions on the web, in magazines, and on television. I am guilty of this myself, writing about Green Beans with Balsamic Roasted Shallots and Savory Bread Stuffing with Sausage and Herbs in the last week. Well, I am going to do it to you again. This recipe is a combination of three different recipes from Food & Wine and Gourmet Magazines. The sweetness of the sweet potatoes and added maple syrup benefit from a gentle dose of heat and salt in the chipotle pecan streusel. My friends were the recipients of the overflow from this recipe (the four of us can only eat so much, folks) and described it as “ridiculously delicious”. Conveniently, the majority of this dish can be made the day before your feast. Prepare the sweet potatoes and streusel separately and refrigerate. Before serving, sprinkle the streusel on top of the potatoes and bake according to the directions.

While our taste buds are focused on the upcoming holiday, the rest of our bodies have been reveling in the lingering mild temperatures of fall. While we soaked in the rays of the sun and enjoyed the gentle breeze this weekend, we were acutely aware that the temperatures are due to drop this week and the next big snowfall is imminent. Silliness at the soccer fields and enthusiastic leaps into our immense backyard leaf pile seemed like the ideal way to enjoy the last days of fall.

Sweet Potato/Fall Collage

Sweet potatoes:
Preheat oven to 350 degrees F. Set one rack in the lowest position and the other in the middle of the oven. Place a foil-lined baking sheet on the lowest rack.

Rub sweet potatoes with canola oil. With a fork, pierce each potato 5 to 6 times in different places around the potato. Place the potatoes directly on the upper rack and bake until tender when pierced with a fork, about 1 hour. Remove from the oven and place on a cutting board to cool slightly.

TBSweetPotato1

Cut each potato in half lengthwise. Gently scoop out the flesh, leaving a 1/4-inch layer of potato. Place 8 of the potato shells on a large baking sheet and discard the remaining shells. Place the sweet potato flesh in a large saucepan set over medium heat. Using a whisk, mash and vigorously stir the sweet potato until slightly dry, about 5 minutes. Add butter, maple syrup, cinnamon, chipotle chile powder, and salt. Whisk until the mixture is smooth.

Evenly divide the sweet potato mixture between the shells.

Chipotle Pecans:
Melt butter in a large skillet set over medium heat.

TBSweetPotato2

Add pecans, chipotle chile powder, and sugar to the skillet and cook, stirring, until the sugar begins to caramelize and the pecans are coated with the sauce, 4 to 5 minutes. Make sure the pecans do not burn.

TBSweetPotato3

Spread the pecans on a baking sheet lined with parchment paper, sprinkle with salt, and cool.

Streusel:
In a medium bowl, combine flour, brown sugar, chopped pecans, butter, and salt. Using your fingers, mix the ingredients together until combined.

Sprinkle the streusel mixture evenly over the mashed sweet potatoes. Bake until the streusel mixture is melted together and beginning to bubble, about 15 minutes. Serve.

TBSweetPotatoLS

Other sweet potato recipes:

Cookin’ Canuck’s Sweet Potato Soup with Maple & Bacon
Cookin’ Canuck’s Grilled Sweet Potatoes with Pancetta & Sage Vinaigrette
Kalyn’s Kitchen’s Spicy Crockpot Sweet Potatoes
She Wears Many Hats’ Sweet Potato Soup with Walnut Pesto
Family Fresh Cooking’s Sweet Potato or Pumpkin Crisp
Good Life Eats’ Black Bean & Sweet Potato Chili
Two Peas and Their Pod’s Roasted Sweet Potatoes with Agave Nectar & Fresh Rosemary

Twice-Baked Sweet Potato (Yam) Recipe with Chipotle Pecan Streusel

Yield: Serves 8

Serving Size: 1 sweet potato

Twice-Baked Sweet Potato (Yam) Recipe with Chipotle Pecan Streusel

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

    Sweet Potatoes:
  • 6 medium red-skinned sweet potatoes (also called yams)
  • 1 tbsp canola oil
  • 5 tbsp unsalted butter, cut into small pieces
  • 1/4 cup pure maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp chipotle chile powder
  • Pinch salt
  • Chipotle Pecans:
  • 3 tbsp unsalted butter
  • 1 1/3 cups pecans
  • 1 tbsp plus 1 tsp granulated sugar
  • 3/4 tsp chipotle chile powder
  • Pinch salt
  • Streusel:
  • 2 tbsp all-purpose flour
  • 2/3 cup packed brown sugar
  • 2 tbsp unsalted butter, slightly softened
  • 2/3 cup chipotle pecans, chopped

Instructions

    Sweet potatoes:
  1. Preheat oven to 350 degrees F. Set one rack in the lowest position and the other in the middle of the oven. Place a foil-lined baking sheet on the lowest rack.
  2. Rub sweet potatoes with canola oil. With a fork, pierce each potato 5 to 6 times in different places around the potato. Place the potatoes directly on the upper rack and bake until tender when pierced with a fork, about 1 hour. Remove from the oven and place on a cutting board to cool slightly.
  3. Cut each potato in half lengthwise. Gently scoop out the flesh, leaving a 1/4-inch layer of potato. Place 8 of the potato shells on a large baking sheet and discard the remaining shells. Place the sweet potato flesh in a large saucepan set over medium heat. Using a whisk, mash and vigorously stir the sweet potato until slightly dry, about 5 minutes. Add butter, maple syrup, cinnamon, chipotle chile powder, and salt. Whisk until the mixture is smooth.
  4. Evenly divide the sweet potato mixture between the shells.
  5. Chipotle Pecans:
  6. Melt butter in a large skillet set over medium heat. Add pecans, chipotle chile powder, and sugar to the skillet and cook, stirring, until the sugar begins to caramelize and the pecans are coated with the sauce, 4 to 5 minutes. Make sure the pecans do not burn. Spread the pecans on a baking sheet lined with parchment paper, sprinkle with salt, and cool.
  7. Streusel:
  8. In a medium bowl, combine flour, brown sugar, chopped pecans, butter, and salt. Using your fingers, mix the ingredients together until combined.
  9. Sprinkle the streusel mixture evenly over the mashed sweet potatoes. Bake until the streusel mixture is melted together and beginning to bubble, about 15 minutes. Serve.

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{ 57 comments… read them below or add one }

1 denise @ quickies on the dinner table November 8, 2010 at 9:32 am

I love sweet potatoes but have never really done anything elaborate with them, usually just steaming or baking. This is a beautiful way to cook and eat them. Thanks for sharing such an inspiring recipe :)

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2 Kelly @ Mom's Kitchen Gadgets November 8, 2010 at 11:57 am

Thanks for sharing such a great recipe. I'm always looking for new ways to prepare yummy sweet potatoes. And I love your little pumpkin shaped ramekin and the leaf photos!

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3 warmvanillasugar November 8, 2010 at 12:19 pm

I can't even explain how much I want to eat these. They look fantastic!

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4 Lea Ann November 8, 2010 at 12:46 pm

Great looking combination of flavors and I love that little pumpkin bowl.

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5 Jenny November 8, 2010 at 1:52 pm

This looks like the perfect dish for Thanksgiving! Yummy!

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6 Pretend Chef November 8, 2010 at 2:20 pm

Why do you do this to me? I want what I can't have at the moment. Those look incredibly sinful and I want to enjoy that vice. Your photos look edible!

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7 Laurie @simplyscratch November 8, 2010 at 2:52 pm

I love twice baked sweet potatoes… but REALLY LOVE the ideas of chipotle pecan streusel!!

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8 Barbara @ VinoLuciStyle November 8, 2010 at 3:21 pm

These look decadently good and one I must try, absolutely up my alley…sweet plus heat on a potato? YUM!

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9 Torviewtoronto November 8, 2010 at 4:11 pm

yummy healthy streusel

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10 Roxan November 8, 2010 at 4:26 pm

I totally believe that these are ridiculously delicious! I love that most of this can be made ahead of time… The past few years my sister and I have been going to our parents' place for thanksgiving, and spending the day cooking for them. It's a little hard cooking in someone else's kitchen so if there's something I can make ahead of time it gets a thumbs up in my book. I have to say though, that my favorite part of your post is that little pumpkin dish you have for the pat of butter. It's so adorable!

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11 Cookin' Canuck November 8, 2010 at 4:42 pm

Thanks for all of your kind comments. I'm glad everyone is enjoying this recipe (and the little pumpkin dish)!

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12 JodieMo November 8, 2010 at 6:09 pm

Those pecans sound amazing! I bet they are delicious all by themselves! I'm trying this one soon!

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13 Belinda @zomppa November 8, 2010 at 6:25 pm

Loving this! Might end up on my Thanksgiving table.

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14 ravienomnoms November 8, 2010 at 6:32 pm

Those look fantastic!

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15 Justin November 8, 2010 at 6:55 pm

this is more proof that the best thing about Thanksgiving (and all holiday) cooking are the side dishes

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16 Tracy November 8, 2010 at 6:57 pm

These look oh-so-good! A perfect Thanksgiving side!

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17 Tia November 8, 2010 at 7:46 pm

yum yum yum! looks absolutely fantastic and like you are having a great fall :)

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18 Table Talk November 8, 2010 at 7:59 pm

I'm pretty sure I could eat these all by themselves as an entree, they sound so good!
Great way to shake up the Thanksgiving feast.

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19 Ingrid November 8, 2010 at 8:03 pm

I'm so excited I have everthing to make this! Not making any guarantees mine will look like yours though! ha ha

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20 Kathy - Panini Happy November 8, 2010 at 8:29 pm

Mmmm…chipotle pecans. What a fabulous addition!

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21 Kalyn November 8, 2010 at 9:41 pm

Really gorgeous! Anything with pecans will get my vote. I think there are endless variations for sweet potatoes because the stuffed sweet potatoes I made have chipotle as well, but they're very different.

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22 marla {family fresh cooking} November 9, 2010 at 12:33 am

get out!! I can not believe my eyes. This recipe looks amazing. That smoky bacon streusel is AWESOME! I would enjoy this as a side dish – but also as a dessert. Sweet Potatoes are my favorite. Beautiful photo too! xo

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23 Lydia (The Perfect Pantry) November 9, 2010 at 12:33 am

For me, the pairing of spicy chipotles and sweet potatoes is irresistible.

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24 Michelle @ Brown Eyed Baker November 9, 2010 at 1:26 am

What a wonderful idea to twice bake sweet potatoes! Yum!

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25 Monet November 9, 2010 at 3:31 am

This would be such a lovely addition to my Thanksgiving feast. A truly beautiful recipe paired with some wonderful pictures of family fun! I can only imagine how delicious that streusel on top must have tasted. You had me sold at the pecans!

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26 Nancy November 9, 2010 at 4:37 am

I have to admit, most of the yam/sweet potato dishes are too sweet for my taste – but these sound perfect – the heat definitely would cut the sweetness so I am going to making these SOON!!!

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27 Koci November 9, 2010 at 7:28 am

Now that looks seriously delicious! I love the combination of the pecans, chipotle, and sweet potatoes–so complex and so yummy. I'd love to give this a try this Thanksgiving!

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28 penny aka jeroxie November 9, 2010 at 11:33 am

This makes such a great snack!

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29 Drick November 9, 2010 at 1:06 pm

this has everything I love in one little boat – I think this is my new love

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30 Pegasuslegend November 9, 2010 at 1:53 pm

Don't you just love these! I made them a few weeks ago, put pineapple and coconut in them and the pecan praline topping oh they were so yummy with a turkey breast dinner! Yours look awesome!

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31 Suzanne aka vivisue November 9, 2010 at 4:31 pm

Ooooooo, sweet potatoes and chipotle with some added sweetness and pecans! Be still my heart!

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32 Megan November 9, 2010 at 6:00 pm

Everything in this recipe does it for me! A winner!!!

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33 Sprinkles of Parsley November 9, 2010 at 8:49 pm

Yumm!! I love sweet potatoes. My family makes a similar sweet potato souffle that I can eat like candy… that pecan streusel is addicting!

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34 Sandy - Everyday Southwest November 9, 2010 at 11:06 pm

These look delicious and will fit right in on our Thanksgiving table. Hmm… chipotle… pecans… they look, dare I say, Southwest?

I want to make sure that you knew about the give away on our site. Everyday Southwest is one year old this month and we want to thank everyone who has visited, commented or inspired us this year.
Please visit and enter for a chance to win. We will have several fun give aways all month.
http://www.everydaysouthwest.com/uncategorized/its-our-birthday-lets-have-a-fiesta/

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35 Devaki November 9, 2010 at 11:18 pm

What's not to love Dara! You've taken the best of every world and put it on a plate. What a Thanksgiving treat this one! And you are well ahead of the pack (definitely me) in being so well prepared for Thanksgiving…lol…

Ciao, Devaki @ weavethousandflavors

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36 Carolyn November 10, 2010 at 3:36 pm

This is a fantastic recipe. I love the combination of flavours, the sweetness from the yams, the streusel, the crunchy pecans, and most of all, the kick of heat from chipotle!

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37 Anonymous November 10, 2010 at 4:20 pm

I just came upon your blog surfing blogspot. Really enjoyed looking at your recipes — love this sweet potato one.

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38 Jennifer (Savor) November 10, 2010 at 10:47 pm

You are so stinking talented – love this recipe

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39 Emily Malloy November 11, 2010 at 3:06 pm

These are perfection!

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40 €llY November 11, 2010 at 4:11 pm

I love sweet potatoes but here in Italy it's hard to find them. Can I use other type of potatoes?

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41 Robyn November 11, 2010 at 4:25 pm

These look amazing!!!

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42 A Canadian Foodie November 14, 2010 at 12:06 am

This could easily pass as dessert as the yams are sweet enough on their own! What a flavourful recipe! And, stunningly beautiful. YUM!
Valerie

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43 Joanne November 18, 2010 at 1:46 am

I think I am quite definitely for sure going to have to make these at some point this holiday season. All 8. Even though I am the only one in my family who likes sweet potatoes. More. For. me.

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44 The Urban Baker November 23, 2010 at 3:56 pm

this looks crazy good!

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45 TheHousewifeDiary December 17, 2010 at 3:05 pm

We have twice baked potatoes every year on Christmas Day. Never ever thought to do a variation with sweet potatoes. These look amazing! Merry Christmas!

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46 Charlotte Ferreux October 25, 2011 at 11:42 am

I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie

Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!

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47 marla November 7, 2011 at 8:44 pm

Seriously, this recipe completes me. You have all of my favorite ingredients here! Love the photos of your family :)

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48 Barbara | Creative Culinary November 8, 2011 at 8:21 am

You’ve combined one of my favorite flavor combos; what I call sweet heat. I’m SO over sweet potatoes drenched in syrup or covered in more sugar…this looks beyond fabulous Dara!

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49 Elizabeth @ Coppertop Kitchen November 9, 2011 at 3:03 pm

Oh my GOODNESS. Oh. Oh oh. I’m sorry, I forgot how to talk because I am now drooling over that first picture. These will be on the menu next week! YUM!

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50 the 7msn ranch November 25, 2011 at 8:02 am

Greatest sweet potato recipe ever. I took these to a friend’s for Thanksgiving yesterday and they were a HUGE hit. And I am so looking forward to the extra one that I’ll bake for lunch today. The most surprising thing about this recipe was that my Walmart in the middle of nowhere actually had the chipotle chile powder. I feared I would have to substitute but am so glad I didn’t because the smokey chipotle flavor adds so much to the dish. Thank you for this recipe.

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51 Dara (Cookin' Canuck) November 25, 2011 at 10:54 am

I’m so glad to hear that it was a hit! You’re right – the chipotle chile powder really does add something special to the potatoes. Have a wonderful weekend.

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52 collette November 15, 2012 at 10:37 am

I roast sweet potatoes with these same flavors and everyone loves them, never thought to do them as a twice baked potato! Which leads me to making them casserole style- these will be at Thanksgiving this year!

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53 Janet November 17, 2012 at 3:54 pm

It’s becoming routine that I am asked to bring this dish to our family’s Thanksgiving dinner. Even those who aren’t big fans of sweet potatoes have really enjoyed them. Thank you for this recipe–it’s fantastic!

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54 Dara (Cookin' Canuck) November 18, 2012 at 9:16 am

I’m so happy to hear that, Janet! Have a wonderful Thanksgiving with your family.

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55 Liz November 3, 2013 at 8:43 am

Thank you for the nice recipe, Dara.

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56 angela@spinachtiger November 5, 2013 at 6:48 pm

Fantastic take on sweet potatoes with a little heat. Gorgeous too.

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57 Tiana February 23, 2014 at 2:31 pm

I’m going to make this this evening. I’m very excited as I love the mix of sweet and savory.
One little correction, these are not yams. In fact, many people in North America use the terms interchangeably but yams and sweet potatoes are not even botanically related. They’re both a starch and a tuber but in terms of taste and nutrition, vastly different. :)
Thanks for the recipe!

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