Twice Baked Sweet Potatoes w/Pecan Streusel
- FOR THE POTATOES:
- 3 whole Sweet Potatoes
- 4 Tablespoons Packed Brown Sugar
- 3 Tablespoons Butter
- 1 pinch Salt
- ½ teaspoons Cinnamon
- And a small splash of evaporated milk
FOR THE PECANS:
- 3 Tablespoons Unsalted Butter
- 1-⅓ cup chopped Pecans
- 1 Tablespoon Plus 1 Tsp Sugar
- 1 pinch Salt
FOR THE STREUSEL:
- 2 Tablespoons All-purpose Flour
- ⅔ cups Packed Brown Sugar
- 2 Tablespoons Unsalted Butter, Slightly Softened
- 1 pinch Salt
Prick sweet potatoes with a fork or knife and bake at 350 degrees F for 30 minutes or until soft. You can also microwave the sweet potatoes on high for 13-15 minutes if preferred.
Once sweet potatoes are cooked, slice in half and scoop out the centers into a bowl leaving a 1/4 inch border of sweet potato with the skin. Into the bowl with the potato, add the brown sugar, butter, salt and cinnamon, and splash of milk mixing until smooth. Then spoon it back in.
PECANS
Melt butter in a large skillet set over medium heat. Add pecans, 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 at 350 until the streusel mixture is melted together and beginning to bubble, about 15 minutes. Serve.
