Twice Baked Sweet Potatoes with Bacon Pecan Streusel and Marshmallow Drizzle. Now that’s a mouthful. A sweet, creamy brown sugar, maple, mouthful. Thanksgiving can’t come soon enough for these beauties!
With Thanksgiving just a couple weeks away, I’ve been having fun elevating ordinary Thanksgiving recipes into extraordinary recipes that are so addictingly delicious, you will be making them year-round. Grandmother’s green bean casserole has been delishified into Dijon Maple Green Beans with Caramelized Pecans, Bacon and Feta. Pumpkin pie has been delishified into Double Layer Pumpkin Oreo Cheesecake. Caramel Apple pie has been delishified into 7 Layer Candy Apple Cheesecake Bars.
Now its sweet potato casserole’s turn. And its taking full advantage.
I have always loved twice baked potatoes and used to beg my mom to make them. Now everyone will be begging you to make these twice baked sweet potatoes because I don’t think sweet potatoes have ever tasted more heavenly. And what’s better than heaven? Nothing. Absolutely nothing.
Let the delishifying begin…
The sweet potatoes are first rubbed in coconut oil and salt, baked then stuffed with a creamy, rich filling of sweet potatoes, brown sugar, butter, cream cheese, maple, vanilla, cinnamon and a pinch of ginger and cayenne. Mix these ingredients together and try not to eat all the filling plain.
It will be hard.
The velvety brown sugar filling is then topped with a sweet and savory streusel of brown sugar, flour, cinnamon, butter, pecans and bacon.
Heaven. Well almost. Bake and broil the Brown Sugar Bacon Pecan Streusel until the brown sugar caramelizes, the butter melts and the pecans roast…
And of course, no Thanksgiving sweet potatoes are complete without marshmallows, so you can either add marshmallows and toast them when you bake the streusel, or, as I prefer, you can top with silky sweet, EASY, marshmallow drizzle. I could eat this stuff with a spoon…oh wait…I get to and so can you – shamelessly…
Twice Baked Sweet Potatoes with Bacon Pecan Streusel and Marshmallow Drizzle. Thanksgiving can’t come soon enough to share this delishified forfkuls of heaven!
- 4 sweet potatoes/yams (4 - 4 1/2 lb. total)
Creamy Sweet Potato Filling
- 1/4 cup brown sugar
- 2 tablespoons milk
- 3 tablespoons butter, melted
- 2 oz. cream cheese, softened
- 1 tablespoon pure maple syrup
- 1/2 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Pinch of cayenne
- Pinch of Pepper
Brown Sugar Bacon and Pecan Streusel
- 3 tablespoons flour
- 3 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, chilled and diced
- 1/2 cup pecans, chopped
- 6 bacon slices, cooked and crumbled
- 1 cup marshmallow fluff
- 1 teaspoon milk
- Preheat oven to 375F degrees. Line a baking tray with parchment paper or a non-stick cooking mat. Wash the outside of the sweet potatoes and prick the skin of each potato several times with a fork. Drizzle potatoes with coconut oil or olive oil and rub on all sides then season with freshly ground salt. Place the potatoes on prepared baking tray and bake 1 hour 10 minutes or until fully cooked.
- While the potatoes are baking, prepare the Streusel by mixing the flour, brown sugar, cinnamon and salt together in a large bowl or your food processor. Cut in butter (or if using a food processor – pulse) until crumbly. Stir in pecans and bacon. Store in the refrigerator.
- When potatoes are done, remove from oven and let cool 10 minutes or so. When cool enough to handle, evenly cut off the top halves off the potatoes. Scoop out the insides of each potatoes (being careful not to scoop right up to the skin so the potatoes will keep their shape) then place potato filling in a food processor or mixer. Add all of the Filling ingredients and process/mix until smooth.
- Evenly scoop filling into the 8 sweet potato halves and smooth. Top with Streusel and bake for 20 minutes. Move baking tray 10” from the broiler and broil until golden, 1-2 minutes.
- Place the marshmallow fluff in a medium bowl and microwave for 20-30 seconds. Add milk and stir until creamy. When ready to serve, top each sweet potato with marshmallow cream or place marshmallow cream in a small Ziploc bag, cut the corner off, and drizzle over sweet potatoes. Cut potatoes in half if desired.*
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