Twice-Baked Sweet Potatoes

Name: Twice-Baked Sweet Potatoes
Prep time: 20 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 6 medium sweet potatoes; 1/4 c. maple syrup; 3/4 tsp. kosher salt; 1/2 tsp. cinnamon; 1/2 tsp. vanilla extract; 6 tbsp. salted butter, softened; 1/3 c. hot honey, optional; 6 tbsp. all-purpose flour; 1/3 c. old fashioned oats; 1/2 c. coarsely chopped pecans; 3 tbsp. firmly packed light brown sugar; 1 tbsp. finely chopped fresh rosemary; 1/8 tsp. cayenne pepper; 4 tbsp. salted butter, melted

Prep 20m

Total 20m

Baked, stuffed, and topped, these twice-baked sweet potatoes are all glammed up for your Thanksgiving menu. Think of these spuds as smaller, self-contained sweet potato casseroles with a maple-flavored mash in the middle and a toasty oat and pecan crumble on top. Fresh rosemary and a hint of cayenne help keep these sweet potatoes on the savory side, along with an optional drizzle of hot honey for extra kick. The potatoes can be baked ahead and finished just before serving—no need to use precious oven space. It's perfect for a small gathering (when a casserole is a bit too much) or a big crowd (when a casserole wouldn't be quite enough). No matter your group size, this dish is sure to be the star of the Thanksgiving sides at your table.