Pecan pie double baked sweet potatoes

Pecan pie double baked sweet potatoes

from lifestyleofafoodie.com
10 min

This pecan pie double sweet potatoe recipe is a fun new take on a thanksgiving dessert or side. It is gently sweetened with maple syrup and spiced with cinnamon.

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. 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. 2

    Reduce the heat to 350F, then let the sweet potatoes cool down until you can handle them without burning your hands.

  3. 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. 4

    Mash the sweet potatoes, add in the butter, maple syrup, salt, and cinnamon, and mix to combine.

  5. 5

    Stuff the sweet potatoes with the seasoned mashed sweet potatoes and top with the pecan streusel.

  6. 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. 7

    Mix in the chopped pecans, maple syrup, cold cubed butter, cinnamon, and salt with a fork until crumbly.