I made these sweet potatoes with pecan streusel thinking they would be a great Thanksgiving side. And yes, perfect for a holiday, but they won’t only be reserved for a special occasion. They are so good, I will be adding them into our meal plan more regularly.
This is a recipe for one sweet potato which is 2 servings.
1 sweet potato
1 tbsp coconut sugar
1 tbsp melted butter or vegan alternative
1/4 tsp cinnamon
pinch of salt
2 tsp maple syrup
1/4 cup chopped pecans
Preheat oven to 400. Prick the sweet potato in several spots with a fork.
Bake on a greased baking sheet for 20 minutes. Remove and carefully (potato will be hot) cut in half. Place skin side up and continue baking for another 15 minutes.
Remove again. Push ends of potato toward each other and mash up insides slightly with fork.
In a small bowl, mix the ingredients for the streusel, adding the pecans last.
Spoon the mixture over each half. Return to oven and bake for another 10-15 minutes, until pecans are toasted.
