Ingredients:

  • 2 large sweet potatoes (about 800g total, 28 oz)
  • 2 tablespoons olive oil (30 ml)
  • 1/4 teaspoon salt (1.5 g)
  • 1/4 teaspoon black pepper (1.5 g)
  • 1/4 cup milk or cream (60 ml)
  • 2 tablespoons unsalted butter, softened (30 g)
  • 1/4 teaspoon ground cinnamon (1 g)
  • 1/8 teaspoon ground nutmeg (0.5 g)
  • 1 tablespoon maple syrup (15 ml)
  • 1/4 cup chopped pecans (30 g)
  • 2 tablespoons all-purpose flour (15 g)
  • 2 tablespoons packed brown sugar (25 g)
  • 2 tablespoons unsalted butter, cold and cubed (30 g)
  • 1 tablespoon maple syrup (15 ml)
  • Pinch of salt (0.25 g)

Instructions:

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with olive oil, salt, and pepper, and bake until soft, about 40-50 minutes.
  2. In a small bowl, combine pecans, flour, brown sugar, cold butter, maple syrup, and salt. Cut butter in using a pastry blender or your fingers until the mixture resembles coarse crumbs. Refrigerate until ready to use.
  3. Let sweet potatoes cool slightly, then cut in half lengthwise. Scoop out the flesh, leaving a 1/4-inch border. Place the scooped-out flesh in a large mixing bowl.
  4. Add milk/cream, softened butter, cinnamon, nutmeg, maple syrup, salt, and pepper to the sweet potato flesh. Mash until smooth and creamy.
  5. Spoon the sweet potato mixture back into the sweet potato skins, mounding it slightly.
  6. Sprinkle the maple-pecan topping evenly over the filled sweet potatoes.
  7. Bake until the topping is golden brown and the sweet potatoes are heated through, about 15-20 minutes.
  8. Let cool slightly before serving the twice baked sweet potatoes.