Twice Baked Sweet Potatoes with Pecan Streusel Topping
Ditch the marshmallows and top your holiday sweet potatoes with a lightened-up pecan streusel topping that's sweetened with maple syrup. 240 calories and 10 Weight Watchers SP
Servings: 6 Servings
Calories: 240.4kcal
Ingredients
- 3 (8 oz. each) sweet potatoes
- 1 tablespoon melted coconut oil
- 2 teaspoons pure maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Streusel topping:
- ½ cup old fashioned oats
- ⅓ cup chopped pecans
- ¼ cup whole wheat pastry flour (can substitute all-purpose flour)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons pure maple syrup
- 2 tablespoons melted coconut oil
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or foil.
- With a fork, pierce each potato 5 to 6 times in different places around the potato. Place the potatoes on the prepared baking sheet. Bake until tender when pierced with a fork, about 1 hour. Remove from the oven and place on a cutting board. Let rest until cool enough to handle, about 10 minutes.
- Cut each potato in half lengthwise. Gently scoop out the flesh and transfer to a bowl, leaving a ¼-inch layer of potato. Return the potato skins to the baking sheet.
- Mash the sweet potato in the bowl until smooth. Add the melted coconut oil, maple syrup, cinnamon and nutmeg. Stir well to combine.
- Evenly divide the potato mixture between the shells and top with the streusel.
- Bake until the streusel is lightly toasted, about 15 minutes. Serve.
The streusel topping:
- In a medium bowl, stir together the oats, flour, pecans, cinnamon, nutmeg and salt.
- Add the maple syrup and melted coconut oil, and stir until the streusel is coated.
Notes
Weight Watchers Points: 10 (Freestyle SmartPoints), 7 (Points+)
Nutrition
Serving: 1potato half | Calories: 240.4kcal | Carbohydrates: 31.3g | Protein: 3.2g | Fat: 12.5g | Saturated Fat: 6.5g | Sodium: 106.3mg | Fiber: 4.1g | Sugar: 8.5g