Low FODMAP Twice Baked Sweet Potatoes with Streusel: A Thanksgiving Favorite

Thanksgiving is a time for family, gratitude, and—of course—delicious food! However, navigating holiday meals can be tricky for those following a Low FODMAP diet due to GI issues. Enter the perfect solution: Twice Baked Sweet Potatoes with Streusel. This recipe offers Thanksgiving's warm, comforting flavors while being a gut-friendly side option. Whether you're hosting or attending a gathering, this dish is a great option to bring. It's sweet, buttery, and low FODMAP-friendly, making it a crowd-pleaser for everyone.

The Perfect Thanksgiving Side

Twice-baked Sweet Potatoes with Streusel are a wonderful alternative to the traditional sweet potato casserole. They offer the same seasonal flavors with a fun, individually portioned twist. The combination of creamy mashed sweet potatoes and a crunchy streusel topping gives you the best of both worlds—soft, buttery filling paired with a crispy, cinnamon topping.

This recipe is a safe choice for those following a Low FODMAP diet. Sweet potatoes, when consumed in moderate portions, are low in FODMAPs. Plus, the gluten-free flour and pecans add texture without triggering digestive issues. 

Sweet Potato Nutrition

Sweet potatoes are the star of this dish, offering both flavor and nutrition. They're packed with vitamins, especially vitamin A (in the form of beta-carotene), which is important for eye health and immune function. They're also a good source of vitamin C, manganese, and dietary fiber, which supports overall digestion.

Sweet potatoes are considered safe in portions up to ½ cup for those on a Low FODMAP diet. This recipe keeps the serving size in check to ensure it's friendly for those with IBS or other gastrointestinal concerns.

Tips for Best Results

• Portion Size: Remember that sweet potatoes can be high in FODMAPs in large quantities. Stick to the recommended portion size (about ½ cup per serving) to keep this dish safe for low FODMAP diets.
• Texture: When mashing the sweet potatoes, be sure to achieve a smooth, creamy texture. A potato masher or even a hand mixer can help you get the right consistency.
• Crispy Streusel: To ensure a perfectly crispy topping, make sure your butter is cold when you mix it with the gluten-free flour and brown sugar. This helps create a crumbly texture that bakes up golden and crunchy.
• Timing: Bake the sweet potatoes twice—once to soften them for mashing and again after adding the streusel topping to crisp them up. This ensures you get both creamy and crunchy textures in every bite.

FAQ 

Is this recipe gluten-free?

Yes, this recipe uses gluten-free flour in the streusel topping, making it completely gluten-free and safe for those with gluten sensitivities.

How is this recipe Low FODMAP?

Sweet potatoes are low in FODMAPs when eaten in moderation (around ½ cup per serving). Other ingredients like butter, brown sugar, and pecans are also low in FODMAPs, making this recipe suitable for those with IBS or other digestive concerns.

Can I make this recipe ahead of time?

Absolutely! You can prepare the sweet potatoes and streusel topping ahead of time and refrigerate them separately. When you're ready to serve, assemble them and bake them a second time to crisp up the topping.

How should I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven at 350°F until warmed through and crispy on top.

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