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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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      Reader Interactions

      Comments

      1. €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?

        Reply
      2. Emily Malloy

        November 11, 2010 at 3:06 pm

        These are perfection!

        Reply
      3. Jennifer (Savor)

        November 10, 2010 at 10:47 pm

        You are so stinking talented - love this recipe

        Reply
      4. 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.

        Reply
      5. 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!

        Reply
      6. Devaki

        November 09, 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

        Reply
      7. Sandy - Everyday Southwest

        November 09, 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/

        Reply
      8. Sprinkles of Parsley

        November 09, 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!

        Reply
      9. Megan

        November 09, 2010 at 6:00 pm

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

        Reply
      10. Suzanne aka vivisue

        November 09, 2010 at 4:31 pm

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

        Reply
      11. Pegasuslegend

        November 09, 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!

        Reply
      12. Drick

        November 09, 2010 at 1:06 pm

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

        Reply
      13. penny aka jeroxie

        November 09, 2010 at 11:33 am

        This makes such a great snack!

        Reply
      14. Koci

        November 09, 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!

        Reply
      15. Nancy

        November 09, 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!!!

        Reply
      16. Monet

        November 09, 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!

        Reply
      17. Michelle @ Brown Eyed Baker

        November 09, 2010 at 1:26 am

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

        Reply
      18. Lydia (The Perfect Pantry)

        November 09, 2010 at 12:33 am

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

        Reply
      19. marla {family fresh cooking}

        November 09, 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

        Reply
      20. Kalyn

        November 08, 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.

        Reply
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      Hi there! Welcome to Cookin' Canuck.

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