Pecan Pie Twice Baked Sweet Potatoes: A Sweet Twist on a Classic Favorite

There’s something magical about combining two classic fall favorites: the rich, nutty sweetness of pecan pie and the comforting, earthy flavor of sweet potatoes. Our Pecan Pie Twice Baked Sweet Potatoes take this marriage to the next level. Perfect as a holiday side dish, a decadent brunch treat, or a sweet twist on weeknight dinners, this recipe will become a family favorite in no time.

Unlike traditional sweet potato dishes, these are baked twice—first to cook the potatoes to perfection, then again with a buttery, brown sugar-pecan filling to create a soft, luscious interior and a caramelized, slightly crisp topping. Not only are they delicious, but they also look stunning on the table—making them ideal for festive occasions or Instagram-worthy dinner photos.

Ingredients

For the Sweet Potatoes:

• 4 medium sweet potatoes
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• Pinch of salt

For the Pecan Pie Filling:

• 1 cup chopped pecans, toasted
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 2 tbsp maple syrup
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Optional Toppings:

• Whipped cream
• Extra toasted pecans
• Drizzle of maple syrup

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Bake Sweet Potatoes: Wash and dry sweet potatoes. Pierce each potato several times with a fork. Place them on the prepared baking sheet and bake for 45–55 minutes, until tender when pierced with a fork. Remove from oven and let cool slightly.
3. Prepare Filling: While sweet potatoes are baking, combine brown sugar, melted butter, maple syrup, salt, vanilla extract, and toasted pecans in a medium bowl. Stir until well combined.
4. Halve and Scoop: Once sweet potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out most of the flesh into a mixing bowl, leaving a small border to maintain the shape.
5. Mix Filling with Sweet Potato: Mash the sweet potato flesh lightly with a fork, then fold in 2/3 of the pecan mixture, reserving the rest for topping. Adjust sweetness to taste.
6. Refill and Top: Spoon the sweet potato-pecan mixture back into the potato skins. Top each with the reserved pecan mixture to create a crunchy, caramelized layer.
7. Second Bake: Reduce oven temperature to 375°F (190°C). Place the stuffed sweet potatoes back on the baking sheet and bake for an additional 15–20 minutes, until the tops are golden and the filling is heated through.
8. Serve: Allow to cool slightly before serving. Optionally, top with a dollop of whipped cream, extra pecans, or a light drizzle of maple syrup for added indulgence.

Tips for Perfect Pecan Pie Twice Baked Sweet Potatoes

• Choose Sweet Potatoes Wisely: Medium-sized, evenly shaped sweet potatoes work best for even cooking.
• Toast Pecans: Toasting enhances their flavor and adds a delightful crunch.
• Don’t Overstuff: Leave a small border around the potato skin to prevent spilling during baking.
• Make Ahead: You can bake the sweet potatoes a day in advance and assemble before the second bake for convenience.
• Adjust Sweetness: If you prefer less sweetness, reduce the brown sugar or maple syrup slightly.

Variations

• Chocolate Pecan: Add 2 tbsp of mini chocolate chips to the pecan filling for a dessert-style sweet potato.
• Savory Twist: Omit the sugar and maple syrup, add crumbled bacon and shredded cheese for a sweet-savory version.
• Spiced Up: Incorporate a pinch of nutmeg or ginger into the filling for extra warmth.

Pecan Pie Twice Baked Sweet Potatoes

A decadent fall recipe combining sweet potatoes and pecan pie flavors, baked to perfection twice.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 4 servings

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 310

Ingredients

  

Sweet Potatoes

• 4 medium sweet potatoes
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• 1 tsp cinnamon
• pinch salt

Pecan Pie Filling

• 1 cup pecans toasted and chopped
• 1/2 cup brown sugar
• 1/4 cup unsalted butter melted
• 2 tbsp maple syrup
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Fork or spoon

Method

 

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wash sweet potatoes, pierce with a fork, and bake for 45–55 minutes until tender.
3. Combine brown sugar, melted butter, maple syrup, salt, vanilla, and toasted pecans in a medium bowl.
4. Cut cooled sweet potatoes in half lengthwise and scoop out most of the flesh into a bowl.
5. Mash sweet potato flesh and mix in 2/3 of the pecan mixture.
6. Spoon mixture back into potato skins and top with remaining pecan mixture.
7. Bake at 375°F (190°C) for 15–20 minutes until tops are golden and heated through.
8. Serve warm with optional whipped cream, extra pecans, or maple syrup.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat before serving.

Serving Suggestions

• Serve as a side dish with roasted turkey, ham, or chicken for holiday dinners.
• Great as a brunch centerpiece paired with coffee or hot cider.
• Perfect for meal prep—store in an airtight container and reheat in the oven or microwave.

Fun Facts & Cultural Context

Sweet potatoes have been cultivated in the Americas for thousands of years and have long been associated with fall harvests. Pecan pie, on the other hand, is a Southern classic, believed to have originated in the late 1800s. Combining the two creates a dish that embodies autumn flavors and American culinary tradition. These twice baked sweet potatoes take the traditional holiday table by storm, offering a visually stunning and flavorful alternative to standard sides.

Nutrition (per serving, approx.)

• Calories: 310
• Carbohydrates: 45g
• Protein: 4g
• Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 20mg
• Sodium: 150mg
• Fiber: 5g
• Sugar: 20g
• Vitamin A: 250% DV
• Vitamin C: 6% DV
• Calcium: 6% DV
• Iron: 8% DV