Pecan Pie Double Baked Sweet Potatoes
Indulge in the delightful flavors of pecan pie double baked sweet potatoes—a unique side dish that perfectly marries the comforting sweetness of sweet potatoes with the rich crunch of pecans. Sweetened naturally with maple syrup and enhanced by warming cinnamon, this dish is not only a feast for the senses but also an impressive addition to any holiday gathering or family meal. With a creamy mashed filling and a crunchy pecan topping, these twice-baked sweet potatoes are sure to become a family favorite. Easy to prepare ahead of time, they offer a convenient solution for busy hosts looking to bring something special to the table.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium sweet potatoes
- 2 tbsp butter
- 3 tbsp maple syrup
- 1/4 tsp salt
- 1 tsp cinnamon
- 3/4 cup pecans (roughly chopped)
- 1/4 cup flour (oat flour or gluten-free flour)
- 2 tbsp butter (for topping)
- 2 tbsp maple syrup (for topping)
Instructions
- Preheat oven to 425°F (220°C). Bake sweet potatoes for 40-55 minutes until soft.
- Allow sweet potatoes to cool before cutting them in half lengthwise and scooping out most of the flesh, leaving about a quarter-inch along the skin.
- In a bowl, mash the scooped sweet potato with butter, maple syrup, salt, and cinnamon until smooth.
- Fill the skins with the mashed sweet potato mixture.
- In another bowl, mix chopped pecans, flour, melted butter, and maple syrup for the topping.
- Sprinkle the pecan mixture over each stuffed sweet potato.
- Lower oven temperature to 350°F (175°C) and bake for an additional 20-30 minutes until heated through.
Nutrition
- Serving Size: 1 stuffed sweet potato (250g)
- Calories: 350
- Sugar: 14g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 15mg