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Irresistible Pecan Pie Twice-Baked Sweet Potatoes

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Rich, nutty, and packed with warm, cozy flavors, these twice-baked sweet potatoes are the perfect blend of pecan pie and sweet potato goodness. Ideal for holidays or any special occasion.

Ingredients

Scale
  • 4 medium-sized sweet potatoes (6–7 ounces each)
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons milk (or heavy cream)
  • 2 tablespoons light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch of salt
  • 1/2 cup chopped pecans
  • 2 tablespoons light brown sugar (for topping)
  • 2 tablespoons unsalted butter, softened (for topping)
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Wash the sweet potatoes thoroughly and pat them dry. Use a fork to poke a few holes around each potato to allow steam to escape during baking.
  3. Place the sweet potatoes on the prepared baking sheet and bake for 45-60 minutes, or until they are fork-tender.
  4. Once the sweet potatoes are out of the oven, let them cool for about 10 minutes. Then cut them in half lengthwise and carefully scoop out the flesh, leaving a thin layer to help the skins hold their shape.
  5. In a mixing bowl, combine the scooped-out sweet potato flesh, 3 tablespoons softened butter, 2 tablespoons milk, 2 tablespoons brown sugar, 1 teaspoon vanilla extract, and a pinch of salt. Add ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg. Mash everything together until smooth.
  6. Spoon the mashed sweet potato mixture back into the potato skins, evenly dividing the filling among them.
  7. In a small bowl, mix ½ cup chopped pecans, 2 tablespoons brown sugar, 2 tablespoons softened butter, and 1 tablespoon maple syrup. Stir until combined.
  8. Sprinkle the pecan mixture generously over the filled sweet potato halves, covering the tops evenly.
  9. Return the stuffed sweet potatoes to the oven for an additional 15-20 minutes, or until the topping is golden and bubbly.
  10. Remove from the oven and let them cool slightly before serving.

Notes

[‘Choose medium-sized sweet potatoes that are firm and evenly shaped for easier baking and scooping.’, ‘Leave a thin layer of sweet potato flesh attached to the skin to prevent it from collapsing during the second bake.’, ‘Toast the pecans in a dry skillet for extra flavor before mixing them into the topping.’, ‘Cover the sweet potatoes loosely with foil if the pecan topping starts to brown too quickly during the second bake.’, ‘You can bake and stuff the sweet potatoes a day ahead, then add the topping and do the second bake right before serving.’]

Nutrition

Keywords: pecan pie, sweet potatoes, holiday recipe, Thanksgiving, Christmas, twice-baked, dessert-inspired side dish

Find it online: https://tempotaste.com/irresistible-pecan-pie-twice-baked-sweet-potatoes-recipe/