Mediterranean Twice-Baked Sweet Potatoes with Maple Butter & Pecan Crumble
These Mediterranean Twice-Baked Sweet Potatoes with Maple Butter & Pecan Crumble bring comfort and elegance together in one dish. The natural sweetness of roasted sweet potatoes blends beautifully with creamy maple butter and a crunchy, nutty topping. Inspired by Mediterranean warmth and balance, this dish captures the essence of wholesome, natural ingredients—earthy, slightly sweet, and satisfying. Perfect as a cozy side for holiday dinners or a vegetarian main course, it’s a wonderful mix of textures and flavors that feel both rustic and refined.
Total Time: 1 hour 10 minutes
Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 2–4
Ingredients
For the Sweet Potatoes:
2 large sweet potatoes
2 tbsp softened butter
2 tbsp pure maple syrup
¼ tsp cinnamon
Pinch of salt
For the Pecan Crumble:
¼ cup chopped pecans
1 tbsp olive oil
1 tbsp brown sugar
1 tbsp flour or oat flour
¼ tsp cinnamon
Instructions
Preheat the Oven
Set the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Bake the Sweet Potatoes (First Bake)
Scrub and dry the sweet potatoes. Pierce them a few times with a fork. Place on the prepared baking sheet and bake for 45–50 minutes, or until tender when pierced with a knife.
Cool and Scoop
Let the potatoes cool slightly. Slice each one in half lengthwise and carefully scoop out the flesh into a bowl, leaving a thin layer of potato inside the skins to keep their shape.
Make the Maple Butter Filling
Mash the sweet potato flesh with softened butter, maple syrup, cinnamon, and a pinch of salt until smooth and creamy. Adjust sweetness or seasoning to taste.
Refill the Potato Shells (Second Bake)
Spoon the mixture back into the potato skins, smoothing the tops slightly.
Prepare the Pecan Crumble
In a small bowl, mix pecans, olive oil, brown sugar, flour, and cinnamon until it forms a crumbly texture.
Top and Bake Again
Sprinkle the crumble evenly over the filled potatoes. Return to the oven and bake for 10–15 minutes, or until the tops are golden and slightly crisp.
Serve Warm
Remove from the oven, let cool for a few minutes, and serve warm—either as a sweet-savory side dish or a light vegetarian entrée.
Tips
Choose the Right Sweet Potatoes: Look for medium to large potatoes with smooth, even skin. They bake more evenly and are easier to scoop.
Don’t Over-Scoop: Leave a thin wall of sweet potato inside the skin to keep the shells sturdy during the second bake.
For a Silkier Texture: Use a hand mixer or food processor to mash the filling for an extra creamy result.
To Prevent Burning: If the crumble browns too quickly, loosely cover the potatoes with foil during the final bake.
Serving Suggestion: Drizzle with extra maple syrup or a touch of Greek yogurt for creaminess before serving.
Variations
Mediterranean Nut Mix:
Replace pecans with walnuts or almonds, which are commonly used in Mediterranean cooking and add a slightly different crunch.
Savory Herb Version:
Skip the brown sugar and add chopped rosemary or thyme, feta crumbles, and a drizzle of olive oil for a more savory twist.
Coconut Twist:
Use coconut oil instead of butter and sprinkle with toasted coconut flakes for a tropical-Mediterranean vibe.
Vegan-Friendly Option:
Swap butter for vegan butter or olive oil and ensure your brown sugar and flour alternatives are plant-based.
Extra Protein Boost:
Stir a spoonful of Greek yogurt or ricotta cheese into the filling before rebaking for a richer, more balanced meal.
Q&A
Q: Can I make these ahead of time?
Yes. Prepare the filled potatoes up to the crumble step, cover, and refrigerate for up to 24 hours. Add the topping just before baking the second time.
Q: Can I freeze them?
Absolutely. Wrap baked (and cooled) potatoes tightly in foil, then store in a freezer bag for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
Q: What can I serve these with?
They pair beautifully with roast chicken, grilled fish, or a Mediterranean salad with lemon vinaigrette.
Q: Can I use yams instead?
Yes, though yams are starchier and less sweet. You may want to increase the maple syrup slightly to balance the flavor.
Q: How can I make it lower in sugar?
Reduce the maple syrup to 1 tablespoon and skip the brown sugar in the crumble, or replace it with a sugar-free alternative like stevia brown blend.
Nutrition
(Per Serving, Approximate)
Calories: 310
Fat: 16g
Saturated Fat: 5g
Carbohydrates: 38g
Sugar: 14g
Fiber: 5g
Protein: 4g
Sodium: 140mg
Conclusion
These Mediterranean Twice-Baked Sweet Potatoes with Maple Butter & Pecan Crumble are a delicious mix of comfort and sophistication. The creamy, lightly spiced filling and buttery pecan topping create the perfect balance of texture and flavor. Whether you serve them as a holiday side or a cozy vegetarian main, they’re guaranteed to impress—warm, nutty, and naturally sweet with a Mediterranean soul.