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–+ servings
overhead shot of twice baked sweet potatoes in a row on parchment
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5 from 2 votes

Twice Baked Sweet Potato Casserole

This twice baked sweet potato casserole is a delicious, single-serve side dish for your holiday table! Featuring a creamy yogurt mashed sweet potato stuffing that is sweetened with maple syrup, and topped with a pecan butter streusel.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 8 people
Calories: 173kcal
Author: Denise Bustard

Equipment

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.
    oven mit picking up a baked 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.
  • 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!
    overhead shot of twice baked sweet potatoes in a row on parchment

Notes

Make ahead + reheat
  1. Complete all steps above and allow to cool completely.
  2. Cover and refrigerate for up to 3 days.
  3. Reheat on a baking sheet at 350°F for 10-20 minutes, until heated through.

Nutrition

Serving: 1sweet potato skin (half sweet potato) | Calories: 173kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 138mg | Potassium: 276mg | Fiber: 2g | Sugar: 10g | Vitamin A: 9315IU | Vitamin C: 1.6mg | Calcium: 43mg | Iron: 0.7mg