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    Home » Holiday Recipes

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

    Published: Nov 8, 2010 · Modified: May 2, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 60 Comments

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    These twice-baked sweet potatoes are topped with an amazing chipotle pecan streusel and are an all-time favorite for Thanksgiving!
    Twice-Baked Sweet Potato (Yam) Recipe with Chipotle Pecan Streusel...An all-time favorite for Thanksgiving! | cookincanuck.com

    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 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 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.

    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

    These twice-baked sweet potatoes are topped with an amazing chipotle pecan streusel and are an all-time favorite for Thanksgiving!
    5 from 2 votes
    Print Pin Rate
    Course: Side Dishes
    Cuisine: American
    Keyword: Holiday Recipes, Thanksgiving Recipes
    Prep Time: 20 minutes
    Cook Time: 1 hour 20 minutes
    Total Time: 1 hour 40 minutes
    Servings: 8 Servings
    Calories: 518kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    Sweet Potatoes:

    • 6 medium red-skinned sweet potatoes also called yams
    • 1 tablespoon canola oil
    • 5 tablespoons unsalted butter cut into small pieces
    • ¼ cup pure maple syrup
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon chipotle chile powder
    • pinch salt

    Chipotle Pecans:

    • 3 tablespoons unsalted butter
    • 1 ⅓ cups pecans
    • 1 tablespoon + 1 teaspoon granulated sugar
    • ¾ teaspoon chipotle chile powder
    • pinch salt

    Streusel:

    • 2 tablespoons all-purpose flour
    • ⅔ cup packed brown sugar
    • 2 tablespoons unsalted butter slightly softened
    • ⅔ cup chipotle pecans chopped
    Prevent your screen from going dark

    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

    Calories: 518kcal | Carbohydrates: 52g | Protein: 5g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 38mg | Sodium: 47mg | Potassium: 615mg | Fiber: 6g | Sugar: 33g | Vitamin A: 19260IU | Vitamin C: 19.3mg | Calcium: 85mg | Iron: 1.6mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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    « Green Beans with Balsamic Roasted Shallots Recipe
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      Reader Interactions

      Comments

      1. Kristin

        November 04, 2021 at 10:58 am

        I've been making your recipe for years for Thanksgiving - but in casserole style rather than individual servings (i.e. sans skins). My family *loves* it! Even the people who don't normally like sweet potatoes 😀 Thank you for sharing this!

        Reply
        • Dara

          November 04, 2021 at 2:15 pm

          I can't tell you how happy I am to hear that!

          Reply
      2. Renew Serum

        November 05, 2015 at 12:08 am

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        to this article. I wish to read even more issues approximately
        it!

        Reply
      3. 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!

        Reply
      4. angela@spinachtiger

        November 05, 2013 at 6:48 pm

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

        Reply
      5. Liz

        November 03, 2013 at 8:43 am

        Thank you for the nice recipe, Dara.

        Reply
      6. 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!

        Reply
        • 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.

          Reply
      7. 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!

        Reply
      8. the 7msn ranch

        November 25, 2011 at 8:02 am

        5 stars
        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.

        Reply
        • 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.

          Reply
      9. Elizabeth @ Coppertop Kitchen

        November 09, 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!

        Reply
      10. Barbara | Creative Culinary

        November 08, 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!

        Reply
      11. marla

        November 07, 2011 at 8:44 pm

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

        Reply
      12. 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!

        Reply
      13. 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!

        Reply
      14. The Urban Baker

        November 23, 2010 at 3:56 pm

        this looks crazy good!

        Reply
      15. 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.

        Reply
      16. 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

        Reply
      17. Robyn

        November 11, 2010 at 4:25 pm

        These look amazing!!!

        Reply
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