Ingredients

The following ingredients have 4 Servings
  • 4 sweet potatoes (straight, medium-sized sweet potatoes work best)
  • 2 tablespoons maple syrup (honey or brown sugar also work)
  • 1/2 teaspoon cinnamon
  • 1/4 cup plain yogurt
  • 1/4 teaspoon salt
  • 2 tablespoons butter (melted; coconut oil also works)
  • 3 tablespoons brown sugar (coconut sugar also works)
  • 3 tablespoons all purpose flour (almond flour also works)
  • 1/2 cup chopped pecans

Instruction

  • Prepare - Heat oven to 400°F. Scrub the sweet potato and pat dry with a towel. Prick sweet potato with a fork about 10 times.
  • Bake - Place sweet potato on a baking sheet and bake for 45 minutes - 1h 15 minutes. Test if your sweet potatoes are cooked through by gently squeezing with an oven mitt. If they are tender, they are ready to serve. If they are firm, return to the oven for another 10-15 minutes. Allow sweet potatoes to cool slightly, then slice in half lengthwise.
  • Filling - Scoop out the flesh from sweet potatoes, leaving ¼ inch around the edge of the sweet potato skin so that they don't collapse. Transfer filling to a bowl. Add the maple syrup, yogurt, cinnamon, and salt to the bowl and mash together. Gently scoop the filling back into the sweet potato skins.
  • Topping - Microwave the butter and mix in the flour, brown sugar, and pecans. Sprinkle evenly over the sweet potatoes.
  • Second bake - Return to the oven for 5-10 minutes, keeping a careful eye that the pecans don't burn. The streusel should be melted and buttery. Enjoy!