Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dessert, Side Dish
Cuisine: American, Fall
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 sweet potatoes
  • 4 tbsp unsalted butter softened
  • 0.5 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 0.5 cup pecans chopped, toasted
  • 2 tbsp maple syrup optional, for drizzling

Equipment

  • Baking sheet
  • Mixing bowl
  • Fork
  • Spoon

Method
 

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake 45–50 minutes until tender.
  2. Allow sweet potatoes to cool slightly. Cut in half lengthwise and scoop out the flesh.
  3. Mash sweet potato flesh with butter, brown sugar, cinnamon, nutmeg, salt, and vanilla extract.
  4. Spoon the mixture back into the potato skins.
  5. Top each stuffed potato with toasted pecans and drizzle with maple syrup if desired.
  6. Bake at 375°F (190°C) for 15–20 minutes until tops are golden and caramelized.
  7. Serve warm as a side dish or dessert.

Notes

Use evenly sized sweet potatoes for uniform cooking. Optional maple syrup enhances sweetness and caramelization.