2tablespoonsmaple syrup(honey or brown sugar also work)
2tablespoonsbutter(melted; coconut oil also works)
3tablespoonsbrown sugar(coconut sugar also works)
3tablespoonsall purpose flour(almond flour also works)
Heat oven to 400°F.
Scrub your sweet potato and pat dry with a towel. Prick sweet potato with a fork 10 or so times.
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.
Scoop flesh out from sweet potatoes, leaving ¼ inch around the edge of the sweet potato skin. 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.
Microwave the butter and mix in the flour, brown sugar and pecans. Sprinkle evenly over the sweet potatoes.
Return to the oven for 5-10 minutes, keeping a careful eye that the pecans don't burn. Streusel should be melted and buttery.
To make ahead and store
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.
If adding marshmallows, do so during the last 5 minutes of baking.