Sweet potato casserole reimagined- in single serving portions! Featuring a mashed sweet potato stuffing that is sweetened with maple syrup, and topped with a pecan butter streusel.
Just like our herbed sweet potato stacks, this twice baked sweet potato casserole is a fun remix of a holiday classic!
With all the flavors of a classic sweet potato casserole, these sweet potato skins are mashed, then topped with a butter pecan streusel. Maple syrup and cinnamon add lots of flavor to the filling!
These single-serve sweet potatoes are a fun twist on traditional sweet potato casserole and can be made ahead so that all you have to do is reheat and serve - making them ideal for the holidays.
Reasons you'll love this recipe
- they are deliciously creamy and sweet, with a crispy pecan streusel that pairs perfectly with the maple cinnamon flavors
- it's easy to scale up or down depending on how many you're serving
- you can prep them ahead and easily reheat before serving
- we've included swaps to make these gluten-free, paleo, and vegan
Ingredient Notes
- Maple syrup - adds a sweet caramel flavor, but can be swapped with honey or brown sugar
- Pecans - for some crunch in the streusel topping.
- Flour - all-purpose flour, or almond flour also works well for a gluten-free option
- Plain yogurt - adds creamy texture to the filling, but it can be swapped for coconut yogurt for a dairy-free / vegan option
- Sweet potatoes - since sweet potatoes vary in size, you may need to adjust the cook time. You can bake them in the oven as written, or save time and oven space by cooking Instant Pot sweet potatoes or slow cooker sweet potatoes, then finishing them off in the oven.
Step by step directions
Prepare
Heat oven to 400°F. Scrub the sweet potato and pat dry with a towel. Prick sweet potato with a fork about 10 times.
Bake
Place sweet potato on a baking sheet and bake for 45 minutes - 1h 15 minutes*.
Test if your sweet potatoes are cooked through by gently squeezing with an oven mitt. If they give way, they are ready to serve. If they are firm, return to the oven for another 10-15 minutes. Allow sweet potatoes to cool slightly, then slice in half lengthwise.
*cook time varies depending on the thickness of your sweet potato
Filling
Scoop out the flesh from sweet potatoes, leaving ¼ inch around the edge of the sweet potato skin so that they don't collapse. Transfer filling to a bowl. Add the maple syrup, yogurt, cinnamon, and salt to the bowl and mash together. Gently scoop the filling back into the sweet potato skins.
Tip - I made my pecan streusel right in this 4 cup glass measuring cup
Topping
Microwave the butter and mix in the flour, brown sugar, and pecans. Sprinkle evenly over the sweet potatoes.
Second Bake
Return to the oven for 5-10 minutes, keeping a careful eye that the pecans don't burn. The streusel should be melted and buttery. Enjoy!
Variations
- Add marshmallows - for extra gooey and delicious sweetness! This really takes this sweet potato casserole to another level, and your kiddos will definitely enjoy. Add the marshmallows on top of the strusseel in the last 5 minutes of the second bake. You may want to use mini marshmallows, or large mashmallows cut into smaller pieces.
- Maple syrup - swap for honey or brown sugar
- Brown sugar - can be swapped for coconut sugar
- Flour - swap for almond flour for a gluten-free option
- Yogurt - can be swapped for coconut yogurt for vegan option along
- Butter - swap for vegan butter or coconut oil for vegan option
fAQ
You can omit the pecans, or swap them for sunflower seeds or pumpkin seeds.
Yes! These sweet potatoes store and reheat really well. See the make ahead + reheat section below for instructions.
We haven't tried freezing this particular recipe, but have had great luck in freezing twice-baked potatoes in the past! You can even re-heat from frozen (no thawing necessary). Find my directions in this enchilada stuffed sweet potatoes recipe! If you do try freezing, please let us know in the comments how it works out.
Make ahead + reheat
- Complete all steps above and allow to cool completely.
- Cover and refrigerate for up to 3 days.
- Reheat on a baking sheet at 350°F for 10-20 minutes, until heated through.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Twice Baked Sweet Potato Casserole
Ingredients
- 4 sweet potatoes straight, medium-sized sweet potatoes work best
Filling
- 2 tablespoons maple syrup honey or brown sugar also work
- ½ teaspoon cinnamon
- ¼ cup plain yogurt
- ¼ teaspoon salt
Pecan Streusel
- 2 tablespoons butter melted; coconut oil also works
- 3 tablespoons brown sugar coconut sugar also works
- 3 tablespoons all purpose flour almond flour also works
- ½ cup chopped pecans
Instructions
- Prepare - Heat oven to 400°F. Scrub the sweet potato and pat dry with a towel. Prick sweet potato with a fork about 10 times.
- Bake - Place sweet potato on a baking sheet and bake for 45 minutes - 1h 15 minutes. Test if your sweet potatoes are cooked through by gently squeezing with an oven mitt. If they are tender, they are ready to serve. If they are firm, return to the oven for another 10-15 minutes. Allow sweet potatoes to cool slightly, then slice in half lengthwise.
- Filling - Scoop out the flesh from sweet potatoes, leaving ¼ inch around the edge of the sweet potato skin so that they don't collapse. Transfer filling to a bowl. Add the maple syrup, yogurt, cinnamon, and salt to the bowl and mash together. Gently scoop the filling back into the sweet potato skins.
- Topping - Microwave the butter and mix in the flour, brown sugar, and pecans. Sprinkle evenly over the sweet potatoes.
- Second bake - Return to the oven for 5-10 minutes, keeping a careful eye that the pecans don't burn. The streusel should be melted and buttery. Enjoy!
Tips:
- Complete all steps above and allow to cool completely.
- Cover and refrigerate for up to 3 days.
- Reheat on a baking sheet at 350°F for 10-20 minutes, until heated through.
Nutrition Information
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Brittany Audra @ Audra's Appetite says
Love the idea of a sweet topping for twice baked sweet potatoes! 🙂
Denise says
Sometimes straight up sweet is where it's at...LOL! Thanks Brittany!