Baked Sweet Potato Twice Casserole Recipe

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Twice the baked sweet potato pan is a delicious side dish for your festive table! You can prepare them ahead of time and reheat them before serving. Gluten-free, paleo and vegan options!

The sweet potato casserole is a holiday staple on so many tables and today you're getting a fun little remix.

Instead of the traditional sweet potato casserole, which is served in a casserole, today we are going to serve individual portions by serving them directly on the skin of the sweet potato.

Technically, these are twice-baked sweet potatoes, but I chose the flavors normally found in a sweet potato pan: cinnamon, a little sweetener, and a crumbly walnut topping. You can even add marshmallows if you want!

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How to make this sweet potato casserole recipe

This double-baked sweet potato / sweet potato casserole recipe is a breeze to make!

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  1. Bake your sweet potatoes. I based my recipe for this tutorial on How to Bake Sweet Potatoes. Professional advice– save a lot of time cooking Instant Pot Sweet Potatoes!
  2. Take out the filling. Leave some sweet potato meat on the skin so they don't collapse completely.
  3. Puree filling with spices, syrup and yogurt, then carefully return to the shell.
  4. Toss perennial walnut topping and sprinkle over potatoes.
  5. Bake for another 10-15 minutes, until the filling is heated through and the topping is golden brown. Be careful not to burn the pecans!

How can I make this recipe for sweet potatoes twice baked gluten free? Vegan? Paleo? Gluten-free: trade all-purpose flour for almond flour.

Vegan: trade yogurt for coconut yogurt and butter for vegan butter.

Paleo: trade yogurt for coconut yogurt, butter for coconut oil, and brown sugar for coconut sugar.

Can I make this recipe for twice-baked sweet potatoes? Yes! It would bake me all the time (including adding the streusel) and cool me down completely. Store in the refrigerator for up to 3 days. Reheat to 350 ° F on a baking sheet for 10-20 minutes until heated through. * If you add marshmallows to this sweet potato casserole recipe, add them in the last 5 minutes of cooking.

Can I freeze this recipe for twice-baked sweet potatoes? I haven't tried this particular recipe, but I've been very lucky to freeze twice-baked potatoes in the past! You can even reheat from frozen (no need to defrost). Find my instructions in this recipe for sweet potatoes stuffed with enchilada!

What should I serve with this sweet potato casserole?

Whether you're serving this sweet potato casserole recipe for the holidays or a Sunday night dinner, I have plenty of ideas of what you can pair it with!

Twice baked sweet potato casserole

Course: garrison

American kitchen

Keyword: christmas, holidays, thanksgiving

Calories: 173kcal

Servings: 8

Twice the baked sweet potato pan is a delicious side dish for your festive table! You can prepare them ahead of time and reheat them before serving. Gluten-free, paleo and vegan options!

Preparation time 15 minutes

Cook time 1 hour 20 minutes

Total time 1 hour and 35 minutes

Ingredients

Filling

  • 2 tablespoons maple syrup (honey or brown sugar works, too)
  • 1/2 teaspoon of cinnamon
  • 1/4 cup plain yogurt
  • 1/4 teaspoon of salt

Pecan Streusel

  • 2 tablespoons butter (melted; coconut oil works, too)
  • 3 tablespoons of brown sugar (coconut sugar also works)
  • 3 tablespoons all-purpose flour (almond flour works, too)
  • 1/2 cup chopped walnuts

Instructions

  • Heat oven to 400 ° F.

  • Rub the sweet potato and pat it dry with a towel. Prick the sweet potato with a fork about 10 times.

  • Place the sweet potato on a baking sheet and bake for 45 minutes-1h 15 minutes. Test if the sweet potatoes are well cooked by squeezing them gently 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.
  • Let the sweet potatoes cool slightly, then cut them in half lengthwise.

  • Remove meat from sweet potatoes, leaving 1/4 inch around edge of sweet potato peel. Transfer the filling to a bowl.

  • Add maple syrup, yogurt, cinnamon, and salt to bowl and mix. Gently scoop the filling back into the sweet potato rinds.

  • Microwave the butter and mix in the flour, brown sugar and nuts. Sprinkle evenly over the sweet potatoes.

  • Return to the oven for 5-10 minutes, carefully watching that the nuts do not burn. Streusel should be melted and buttery.

  • Enjoy!

To advance and store

  • Complete all of the above steps 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.

Notes

If you add marshmallows, do so during the last 5 minutes of cooking.

Nutrition

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

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