Instructions
Bake the sweet potatoes:
Step 1
Preheat oven to 400ºF. Line a baking sheet with foil and grease foil lightly with cooking spray.
Step 2
Place sweet potatoes on tray and use a fork to pierce each potato multiple times. Transfer to preheated oven and bake for 50-60 minutes, until soft. Let sit for about 10 minutes, until cool enough to handle. Meanwhile, reduce oven temperature to 350ºF and prep streusel topping.
Make the Streusel Topping:
Step 3
In a small mixing bowl, whisk together the flour, C&H® Light Brown Sugar, pecans, cinnamon, and salt until well-combined. Add the melted butter and mix in until fully incorporated; the mixture should be crumbly.
Assemble the potato skins:
Step 4
Carefully slice sweet potatoes in half and slice each portion in half once more. Gently scoop flesh out of sweet potatoes and transfer to a large mixing bowl, leaving a thin layer of flesh attached to the skins.
Step 5
Use a hand mixer to beat the sweet potato flesh into a fairly smooth purée. Add softened butter, C&H® Light Brown Sugar, heavy cream, cinnamon, vanilla extract, and salt and beat in until fully incorporated.
Step 6
Spoon the mashed potatoes back into the skins, filling each equally. Crumble streusel on top. Return to oven and bake for another 25 minutes, or until streusel is golden.
Step 8
Serve warm.
Chef's Tip
This recipe can be made gluten-free by using gluten-free all-purpose flour in the streusel.
