THANKSGIVING MENU SERIES: TWICE BAKED BOURBON MAPLE SWEET POTATOES with TOASTED COCONUT CORNFLAKE STREUSEL
For the filling:
4 sweet potatoes, scrubbed
2 tbsp butter
1/2 cup heavy cream
1.5 tbsp bourbon barrel aged maple syrup
pinch of salt
For the streusel:
1/3 cup corn flakes, roughly crushed
2/3 cup toasted coconut
1/2 cup pecans, chopped
1/2 cup packed brown sugar
7 tbsp cold salted butter, cut up into cubes
1/4 cup all purpose flour
First, preheat oven to 400 degrees. Clean the sweet potatoes well, then poke holes all around using your fork. Dry really well, then set on a baking sheet and pop into the oven for 50 minutes- an hour, or until they’re fork tender. Take out of the oven and let them cool. When you can handle them, using a sharp knife, cut an oval out of the top, lengthwise. This helps the skin stay intact without splitting open. Scoop out the inside of potatoes, place into a bowl, leaving some potatoes lined inside the shell.
To make the filling, mash the potatoes together with butter, heavy cream,pinch of salt and maple syrup. Taste to see if any adjustments need to be made. Fill sweet potato shells with the filling.
To make the streusel, combine cold butter cubes, corn flakes, toasted coconut, chopped pecans, brown sugar, and flour until mixture feels grainy and well incorporated. Using your hands, sprinkle the streusel over the top- making sure to evenly distribute. Bake for 15-20 min, until golden brown. Broil for 1-2 minutes if needed! Serve immediately!
Note: to make ahead, roast sweet potatoes, and complete the steps up until topping with streusel. Then, when ready, top with streusel and bake as directed. Enjoy!