We love eating sweet potatoes in my house, so twice baked sweet potato with pecans on top was a real treat. It could almost pass as a dessert because of the streusel baked over the creamy sweet potato that’s already mixed with brown sugar, butter, and maple syrup. This recipe is kind of like a single serving version of sweet potato casserole, which makes it a very practical side dish or appetizer for Thanksgiving.
Any time I want a potato that’s ‘baked’ I use the microwave. This I think is one of about three uses for a microwave in my opinion. The other two uses for a microwave are microwave popcorn and warming up my coffee. After the potato is cooked in the microwave I can either serve it as a ‘baked’ potato or turn it into mashed potatoes, twice baked potatoes, etc.
I started out with two decent size sweet potatoes that I rinsed off and stabbed with a fork several times to prevent the potato from exploding. I’ve never seen a potato explode, but if it ever happened on my watch my wife wouldn’t be too thrilled about the mess it would make inside the microwave. I wrapped the potatoes in a towel and nuked them for about seven minutes on high. Be very careful removing the potatoes from the microwave not only because they’re hot, but because of the steam inside the towel. I carefully poked the potatoes with a fork to feel if they were cooked all the way through. Mine felt soft on the inside so I knew they were done ‘baking’ in the microwave.
I cut both of the sweet potatoes in half lengthwise, again being careful not to burn myself from the steam escaping from the potatoes. I scooped a decent amount of potato out with a spoon into a separate bowl being conscientious about leaving some potato attached to the skin. I left about half an inch.
In a separate bowl I mixed the scooped out sweet potato with butter, brown sugar, maple syrup, and cinnamon. I divided the mixture evenly and put it back into the potato skins and got to work on the pecan streusel.
I smashed a small bag of pecan halves with a meat tenderizer and poured a couple tablespoons into a separate bowl. Then I stirred in a little flour, brown sugar, cinnamon, and some melted butter. The pecan mixture turned into something crunchy and sweet that I would sprinkle on top of a dessert. I tasted a small piece of the pecan streusel and knew that I would be making this recipe again.
I sprinkled the pecan mixture on top of the sweet potatoes and baked them for twenty minutes until the topping turned golden brown. I thought these sweet potatoes were very tasty and the pecan streusel on top was such a nice perk.
Adapted from Closet Cooking