Pecan pie double baked sweet potatoes
Ingredients
- 4 medium sweet potatoes
washed and dried
- 2 tbsp butter
salted or unsalted
- 3 tbsp maple syrup
- 1/4 tsp salt
- 1 tsp cinnamon
- 3/4 cup pecans
roughly chopped
- 1 tsp cinnamon
- 1/4 cup flour
Can use oat flour or GF flour instead
- 2 tbsp butter
- 2 tbsp maple syrup
Directions
- 1
Bake the clean sweet potatoes in a 425F degree oven until soft in the center. This will take between 40-55 minutes. Check the doneness of the sweet potatoes by inserting a knife in the center, if it's soft it's ready.
- 2
Reduce the heat to 350F, then let the sweet potatoes cool down until you can handle them without burning your hands.
- 3
Slice the sweet potatoes lengthwise, about 3/4 of the way up. This will remove the top, leaving the flesh of the sweet potato visible. Scoop out the sweet potato and put in it a medium bowl, making sure to leave about 1/4 inch of sweet potato in the skin to help keep the whole thing stable and supported.
- 4
Mash the sweet potatoes, add in the butter, maple syrup, salt, and cinnamon, and mix to combine.
- 5
Stuff the sweet potatoes with the seasoned mashed sweet potatoes and top with the pecan streusel.
- 6
Bake the sweet potatoes one more time for 20-30 minutes or until the filling is hot and the topping is golden and crispy.
- 7
Mix in the chopped pecans, maple syrup, cold cubed butter, cinnamon, and salt with a fork until crumbly.
Pecan pie double baked sweet potatoes
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About this Recipe
Craving a fresh, comforting take on a holiday classic? These Pecan pie double baked sweet potatoes offer all the beloved flavors of Thanksgiving in a delightful new form. This recipe takes familiar tastes and presents them in an elegant, yet approachable, side dish or dessert.
What makes this recipe truly special is its clever combination of two cherished dishes: creamy sweet potatoes and the irresistible crunch of pecan pie. By gently sweetening the potato filling with maple syrup and warming it with cinnamon, then topping it with a rich, nutty pecan crust, you achieve a harmonious balance of textures and tastes. It’s a thoughtful twist that elevates a simple sweet potato into something truly memorable for your holiday table.
Prepare for a dish that is both satisfyingly creamy and wonderfully crunchy. You'll experience the earthy sweetness of the baked sweet potatoes, beautifully enhanced by the warm spice of cinnamon. The pecan topping provides a delightful textural contrast and a rich, buttery, nutty finish, reminiscent of a classic pecan pie. It's designed to be a comforting, flavorful experience that feels both traditional and refreshingly new, making it a perfect addition to any festive meal.
This recipe is quite versatile. You can easily adjust the topping by using oat flour or gluten-free flour instead of regular flour, making it more accommodating for various dietary needs. If you prefer a less sweet profile, you might slightly reduce the maple syrup in the potato filling, though it's already gently sweetened.
These Pecan pie double baked sweet potatoes are perfectly suited for holiday gatherings like Thanksgiving, serving beautifully as a hearty side dish or even a lighter dessert. Pair them with roasted meats or enjoy them as a standout vegetarian option.