Edit Twice-Baked Sweet Potatoes with Spiced Maple Pecan Crust

Instructions

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Preheat the oven to 400°F. Wash and dry sweet potatoes thoroughly, then pierce several times with a fork. Rub the potatoes with olive oil and sprinkle them with kosher salt. Place the potatoes directly on the oven rack with a sheet pan underneath to catch any drippings, and bake for 45-60 minutes until very tender when pierced.
Once the sweet potatoes are baked, cut them in half lengthwise and carefully scoop out the flesh, leaving a ¼ inch border to maintain the structure. Pass the hot sweet potato flesh through a fine-mesh sieve into a bowl for a silky-smooth consistency. If needed, work in batches. Add goat cheese, butter, and heavy cream to the bowl, mixing until very smooth and well combined. Season the mixture with salt and pepper to taste, then transfer to a piping bag fitted with a large star tip, and pipe the filling into the potato shells in an elegant swirled pattern, starting from the outside and working your way in, keeping the height slightly higher than the potato skin for more surface area.
In a bowl, combine softened butter and maple syrup until well mixed. Add red pepper flakes, cayenne (if using), and salt, then fold in finely chopped pecans until evenly distributed, resulting in a crumbly, streusel-like consistency for the topping.
Preheat the oven to 375°F. Place the filled potatoes in the oven for 10-12 minutes until heated through. Remove the potatoes and crumble the maple pecan topping over each one. Return the potatoes to the oven for 5-7 minutes until the topping is bubbling and golden, and for extra caramelization, you may optionally broil for 1-2 minutes, watching carefully. Let the dish rest for 5 minutes before serving.

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