Recipe: Twice-Baked Sweet Potatoes

twice-baked sweet potatoes with pecans

These spuds are like mini sweet potato casseroles, but with a hint of savory to keep them balanced. With streusel and an optional hot honey drizzle, they make a great autumn side dish.

You can find many ingredients from vendors at the Lenexa Farmers Market. Get sweet potatoes and rosemary from our farmers, infused hot honey from Next to Nature Farm, oats and flour from  Fyler Farms, salted butter from JET Produce and Meats and Kansas pecans from Jake Creek Pecans.

Recipe credit: The Pioneer Woman

Yield: 6 servings

Ingredients

For the potatoes:

  • 6 medium sweet potatoes
  • 1/4 cup maple syrup
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons salted butter, softened
  • 1/3 cup hot honey (optional)

For the crumble:

  • 6 tablespoons all-purpose flour
  • 1/3 cup old-fashioned oats
  • 1/2 cup coarsely chopped pecans
  • 3 tablespoons firmly packed light brown sugar
  • 1 tablespoons finely chopped fresh rosemary
  • 1/8 teaspoon cayenne pepper
  • 4 tablespoons salted butter, melted

Directions

  1. For the potatoes: Preheat oven to 425° F. Wrap each potato with foil and prick with a fork a few times. Place on a rimmed baking sheet and bake for 1 hour 30 minutes, or until soft. Cool the potatoes completely. Reduce oven temperature to 350° F.

  2. For the crumble: Meanwhile, combine the flour, oats, pecans, brown, sugar, rosemary and cayenne in a medium bowl. Add the brown butter and stir until the mixture comes together and forms clumps. Place the mixture in an airtight container and refrigerate until use. (This can be made up to 1 week in advance.)

  3. To assemble: Remove the foil from the cooled potatoes and cut an oval out of the top of each potato. Scoop out the flesh and leave a 1/4-inch rim of potato and skin intact.

  4. Mash together the potato, maple syrup, salt, cinnamon, vanilla, and butter in a medium sized bowl until smooth. Spoon the potato mixture back into potato skins. Top each with approximately 1/3 cup of the crumble mixture.

  5. Place potatoes back into the oven and bake for 15 to 20 minutes, or until the crumble is golden brown and toasted. Drizzle each potato with about 1 tablespoon of hot honey, if you like, and serve warm.

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