Twice Baked Bourbon Sweet Potato with Pecan Streusel (aka Individual Sweet Potato Casserole) from Closet Cooking

Creamy mashed maple bourbon sweet potatoes served in their skins topped with pecan streusel.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
  • 2 medium sweet potatoes, scrubbed and dried
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon bourbon
  • 1/2 teaspoon cinnamon
  • 2 tablespoons brown sugar
  • 1 tablespoon flour
  • 1 tablespoon butter, melted
  • 2 tablespoons pecans, chopped
  • 1/4 teaspoon cinnamon
  1. Pierce the sweet potatoes a few times with a fork, bake in a preheated 400F oven until tender, about 45-60 minutes and let cool.
  2. Cut the potatoes in half lengthwise, scoop out the flesh leaving 1.4 inch on the skin.
  3. Mix the sweet potatoes with the butter, brown sugar, maple syrup, bourbon and cinnamon and spoon it back into the kins.
  4. Mix the brown sugar, flour, butter, pecans and cinnamon until it starts to form crumbs and sprinkle it onto the stuffed potatoes.
  5. Bake in a preheated 350F oven until the topping is a light golden brown, about 20 minutes.