Pecan Pie Twice Baked Sweet Potatoes – Cozy Fall Side or Dessert
Combine the comforting flavors of sweet potatoes and pecan pie in one decadent dish with Pecan Pie Twice Baked Sweet Potatoes. Sweet potato flesh is scooped, mixed with buttery brown sugar and spices, then stuffed back into the skins and topped with crunchy, caramelized pecans. This dish doubles as a cozy fall side or a decadent dessert, making it perfect for Thanksgiving, holiday dinners, or any chilly evening craving a sweet, comforting treat.
Ingredients
- 4 large sweet potatoes
- 4 tbsp unsalted butter, softened
- ½ cup brown sugar, packed
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup chopped pecans, toasted
- 2 tbsp maple syrup (optional, for drizzling)
Instructions
- Bake sweet potatoes: Preheat oven to 400°F (200°C). Wash and pierce sweet potatoes with a fork. Place on a baking sheet and bake 45–50 minutes until tender.
- Scoop flesh: Allow sweet potatoes to cool slightly. Cut in half lengthwise and scoop out the flesh into a mixing bowl, leaving a small border inside the skins.
- Prepare filling: Mash sweet potato flesh with butter, brown sugar, cinnamon, nutmeg, salt, and vanilla extract until smooth.
- Stuff sweet potatoes: Spoon the mixture back into the potato skins, dividing evenly.
- Top with pecans: Sprinkle toasted pecans evenly over each stuffed sweet potato half. Drizzle with maple syrup if desired.
- Bake again: Reduce oven to 375°F (190°C) and bake for an additional 15–20 minutes until the tops are golden and slightly caramelized.
- Serve warm: Enjoy as a cozy side dish or a sweet dessert.
Tips for Success
- Even sweet potatoes: Choose similarly sized sweet potatoes for uniform baking.
- Toast pecans: Enhances flavor and adds crunch.
- Optional sweetness: Adjust brown sugar or drizzle maple syrup to taste for a sweeter dish.
Variations
- Spiced twist: Add a pinch of ginger or allspice to the sweet potato filling for extra fall flavor.
- Mini versions: Use small sweet potatoes for single-serving bites.
- Vegan option: Replace butter with coconut oil or vegan butter.
Serving Suggestions
- Serve alongside roasted turkey or ham for Thanksgiving.
- Enjoy as a standalone dessert with a dollop of whipped cream or a scoop of vanilla ice cream.
- Makes a festive addition to potlucks or holiday brunches.
Fun Facts
- Sweet potatoes are rich in beta-carotene, fiber, and potassium.
- Pecan pie originated in the southern United States and combines native pecans with sweet, buttery fillings.
- Twice-baked dishes add flavor and texture while creating a visually appealing presentation.
This Pecan Pie Twice Baked Sweet Potato recipe combines fall flavors with ease, delivering a comforting, sweet, and crunchy dish perfect for any holiday or cozy night.
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Pecan Pie Twice Baked Sweet Potatoes
Sweet potatoes mashed with brown sugar and spices, then stuffed back into the skins and topped with caramelized pecans.
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake 45–50 minutes until tender.
- Allow sweet potatoes to cool slightly. Cut in half lengthwise and scoop out the flesh.
- Mash sweet potato flesh with butter, brown sugar, cinnamon, nutmeg, salt, and vanilla extract.
- Spoon the mixture back into the potato skins.
- Top each stuffed potato with toasted pecans and drizzle with maple syrup if desired.
- Bake at 375°F (190°C) for 15–20 minutes until tops are golden and caramelized.
- Serve warm as a side dish or dessert.
Notes
Use evenly sized sweet potatoes for uniform cooking. Optional maple syrup enhances sweetness and caramelization.
