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Pecan Pie Twice Baked Sweet Potatoes

A decadent fall recipe combining sweet potatoes and pecan pie flavors, baked to perfection twice.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
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.