Twice Baked Sweet Potatoes with Oatmeal Pecan Streusel – a healthy alternative to that Sweet Potato Casserole!
Twice Baked Sweet Potatoes with Oatmeal Pecan Streusel – a healthy alternative to that Sweet Potato Casserole! A perfect gluten free Thanksgiving side dish that’s sure to please a crowd!
T-minus 2 weeks until the grand Thanksgiving feast! Are ya’ll ready?
Is your menu already set? Do you keep it traditional? Or do you like to add new things to the menu each year?
I think I’m a combo of the two. Obviously we have Turkey. Although this year I think we might make two turkey’s because we’re having my family and Mike’s at the house. Which means muchas personas at mi casa!
We’ll do one turkey like I always do, in the oven with a garlic herb butter stuffed under the skin and citrus in the cavity to keep it moist. But this time I think I’m gonna add some black truffle salt to the mixture (learned that one at Sur la Table.) Then the other turkey I think we’re gonna try to fry. Mike has been asking me to do it for years and so has my brother. This is the perfect year to let them have some fun and fry up that turkey. I’m just gonna make sure to keep my distance in case they have some kind of turkey catastrophe.
Beyond that there are a few other items we have as staples. My mom’s Sour Cream & Chive Mashed Potatoes, Pumpkin Pie, Pecan Pie, Crescent Rolls, and then her Sweet Potato Casserole. Everything else is free game, aka the veggies are always different on our table.
This year though, I think I’m gonna change up the Sweet Potato Casserole. While it is amazing, it’s also LOADED with butter, brown sugar, regular sugar and milk and that’s just the filling. Then she tops it with a delicious streusel that’s filled with butter, brown sugar, pecans, and cinnamon.
Y’all it’s so good. And my dad and I fight over it every year. But not even close to being a little healthy. Until today!
We are changing that up asap. These Twice Baked Sweet Potatoes topped with an Oatmeal Pecan Streusel is the answer to all your unhealthy casserole woes.
The sweet potato filling itself focuses on the natural sweetness of the sweet potatoes. I baked the potatoes first, scooped out the insides and added maple syrup, a little bit of milk, cinnamon and nutmeg. That’s it! Mixed that up until it looks more like a puree and then scooped it back in the empty potato skins. After all we are making twice baked potatoes, so we’re going to bake those potatoes again to get all the flavors really melding together.
Once the potatoes are filled I topped them with my gluten free oatmeal pecan streusel made with oats, pecans, coconut oil, maple syrup and a few spices.
The one thing you need to be careful of is the skins sticking to the pan. Sweet Potatoes are sweet! So when they are baking they start to ooze a little juice and it’s sticky (unlike regular potatoes that get crispy.) If you wait and let the potatoes sit on the pan too long time before you scoop them they’ll start to stick when the sugar hardens and then you’ll have a mess on your hands. Just a little tip. 🙂
Beyond that, these Twice Baked Sweet Potatoes are Thanksgiving Day perfection. The combo of the creamy sweet potatoes topped with the crunchy slightly sweet streusel is incredible. Especially once these potatoes are baked again and get all friendly with each other. You’ll absolutely love it!
So nix that sweet potato casserole this year and make these Twice Baked Sweet Potatoes, the crowd will love it and so will your waist!
Bon Appetit friends!
- Serves: 10
- Serving size: 1 twice baked sweet potato
- Calories: 197
- Fat: 11 g
- Saturated fat: 4 g
- Carbohydrates: 23 g
- Sugar: 11 g
- Sodium: 42 mg
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 1 mg
- 5 sweet potatoes
- ⅓ cup milk
- 5 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- pinch of salt
- 1½ cup regular oats (gluten free)
- 1 cup roughly chopped pecans
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil
- 1 teaspoons ground cinnamon
- pinch of salt
- Preheat oven to 400 degrees.
- Scrub and pat dry 5 sweet potatoes. Prick each potato with a knife a couple times. Bake in the oven and bake for 40-50 minutes.
- To a food processor add ½ cup of oats. Blend until the oats turn to a powder or a flour consistency.
- To a small bowl add oat flour, oats, pecans, maple syrup, coconut oil, cinnamon and salt. Using a fork mix until everything is combined. Set aside.
- Remove sweet potatoes from the oven. Slice in half and scoop the potato out. Place sweet potato insides in a large bowl, mix with milk, maple syrup, cinnamon, nutmeg and pinch of salt.
- Using a hand mixer blend until smooth.
- Place sweet potato mixture back inside potato skins. Top with streusel.
- Place back in oven for 15 minutes.
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
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