These twice-baked sweet potatoes are topped with an amazing chipotle pecan streusel and are an all-time favorite for 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 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.
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.
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.
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.
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
Ingredients
Sweet Potatoes:
- 6 medium red-skinned sweet potatoes also called yams
- 1 tablespoon canola oil
- 5 tablespoons unsalted butter cut into small pieces
- 1/4 cup pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon chipotle chile powder
- pinch salt
Chipotle Pecans:
- 3 tablespoons unsalted butter
- 1 1/3 cups pecans
- 1 tablespoon + 1 teaspoon granulated sugar
- 3/4 teaspoon chipotle chile powder
- pinch salt
Streusel:
- 2 tablespoons all-purpose flour
- 2/3 cup packed brown sugar
- 2 tablespoons unsalted butter slightly softened
- 2/3 cup chipotle pecans chopped
Instructions
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.
- Cut each potato in half lengthwise. Gently scoop out the flesh, leaving a ¼-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. 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.
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.
Nutrition
denise @ quickies on the dinner table says
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 🙂
Kelly @ Mom's Kitchen Gadgets says
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!
warmvanillasugar says
I can't even explain how much I want to eat these. They look fantastic!
Lea Ann says
Great looking combination of flavors and I love that little pumpkin bowl.
Jenny says
This looks like the perfect dish for Thanksgiving! Yummy!
Pretend Chef says
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!
Laurie @simplyscratch says
I love twice baked sweet potatoes… but REALLY LOVE the ideas of chipotle pecan streusel!!
Barbara @ VinoLuciStyle says
These look decadently good and one I must try, absolutely up my alley…sweet plus heat on a potato? YUM!
Torviewtoronto says
yummy healthy streusel
Roxan says
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!
Cookin' Canuck says
Thanks for all of your kind comments. I'm glad everyone is enjoying this recipe (and the little pumpkin dish)!
JodieMo says
Those pecans sound amazing! I bet they are delicious all by themselves! I'm trying this one soon!
Belinda @zomppa says
Loving this! Might end up on my Thanksgiving table.
ravienomnoms says
Those look fantastic!
Justin says
this is more proof that the best thing about Thanksgiving (and all holiday) cooking are the side dishes
Tracy says
These look oh-so-good! A perfect Thanksgiving side!
Tia says
yum yum yum! looks absolutely fantastic and like you are having a great fall 🙂
Table Talk says
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.
Ingrid says
I'm so excited I have everthing to make this! Not making any guarantees mine will look like yours though! ha ha
Kathy - Panini Happy says
Mmmm…chipotle pecans. What a fabulous addition!
Kalyn says
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.
marla {family fresh cooking} says
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
Lydia (The Perfect Pantry) says
For me, the pairing of spicy chipotles and sweet potatoes is irresistible.
Michelle @ Brown Eyed Baker says
What a wonderful idea to twice bake sweet potatoes! Yum!
Monet says
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!
Nancy says
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!!!
Koci says
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!
penny aka jeroxie says
This makes such a great snack!
Drick says
this has everything I love in one little boat – I think this is my new love
Pegasuslegend says
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!
Suzanne aka vivisue says
Ooooooo, sweet potatoes and chipotle with some added sweetness and pecans! Be still my heart!
Megan says
Everything in this recipe does it for me! A winner!!!
Sprinkles of Parsley says
Yumm!! I love sweet potatoes. My family makes a similar sweet potato souffle that I can eat like candy… that pecan streusel is addicting!
Sandy - Everyday Southwest says
These look delicious and will fit right in on our Thanksgiving table. Hmm… chipotle… pecans… they look, dare I say, Southwest?
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Devaki says
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
Carolyn says
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!
Anonymous says
I just came upon your blog surfing blogspot. Really enjoyed looking at your recipes — love this sweet potato one.
Jennifer (Savor) says
You are so stinking talented – love this recipe
Emily Malloy says
These are perfection!
€llY says
I love sweet potatoes but here in Italy it's hard to find them. Can I use other type of potatoes?
Robyn says
These look amazing!!!
A Canadian Foodie says
This could easily pass as dessert as the yams are sweet enough on their own! What a flavourful recipe! And, stunningly beautiful. YUM!
Valerie
Joanne says
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.
The Urban Baker says
this looks crazy good!
TheHousewifeDiary says
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!
Charlotte Ferreux says
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!
marla says
Seriously, this recipe completes me. You have all of my favorite ingredients here! Love the photos of your family 🙂
Barbara | Creative Culinary says
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!
Elizabeth @ Coppertop Kitchen says
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!
the 7msn ranch says
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.
Dara (Cookin' Canuck) says
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.
collette says
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!
Janet says
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!
Dara (Cookin' Canuck) says
I’m so happy to hear that, Janet! Have a wonderful Thanksgiving with your family.
Liz says
Thank you for the nice recipe, Dara.
[email protected] says
Fantastic take on sweet potatoes with a little heat. Gorgeous too.
Tiana says
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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