Description
Creamy sweet potatoes mashed with maple butter, then topped with a crunchy pecan crumble and baked until golden.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes
- 4 tablespoons unsalted butter, softened
- 3 tablespoons pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup chopped pecans
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cold butter, cubed
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45-50 minutes, or until tender.
- Let potatoes cool slightly, then slice in half lengthwise. Scoop flesh into a bowl, leaving a 1/4-inch shell.
- Mash sweet potato flesh with softened butter, maple syrup, cinnamon, and salt until smooth. Spoon back into potato skins.
- In a small bowl, combine pecans, brown sugar, flour, and cold butter until crumbly. Sprinkle over filled potatoes.
- Bake for 15-20 minutes until topping is golden and potatoes are heated through. Serve warm.
Notes
You can customize the seasonings to taste.