Pecan Pie Double Baked Sweet Potatoes Recipe

Introduction

Pecan pie double baked sweet potatoes are a cozy, delicious twist on a classic comfort food. This recipe combines the natural sweetness of roasted sweet potatoes with a rich, crumbly pecan topping that tastes like dessert. Perfect for holidays or any time you want a special side dish.

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)
• 1/4 cup flour (can use oat flour or gluten-free flour)
• 2 tbsp butter (cold, cubed)
• 2 tbsp maple syrup

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Bake the clean sweet potatoes directly on the oven rack until soft in the center, about 40 to 55 minutes. Test doneness by inserting a knife; it should slide in easily.
2. Step 2: Reduce the oven temperature to 350°F (175°C). Allow the sweet potatoes to cool until they can be handled comfortably.
3. Step 3: Slice each sweet potato lengthwise about three-quarters deep to remove the top. Carefully scoop out the flesh into a bowl, leaving about 1/4 inch of sweet potato inside the skin for stability.
4. Step 4: Mash the sweet potato flesh with 2 tablespoons of butter, 3 tablespoons of maple syrup, 1/4 teaspoon salt, and 1 teaspoon cinnamon. Mix until smooth and well combined.
5. Step 5: Stuff the seasoned mashed sweet potato back into the skins, filling them evenly.
6. Step 6: Prepare the pecan topping by mixing the chopped pecans, 2 tablespoons maple syrup, 2 tablespoons cold cubed butter, 1 teaspoon cinnamon, and 1/4 cup flour with a fork until crumbly.
7. Step 7: Sprinkle the pecan topping generously over each filled sweet potato.
8. Step 8: Bake the stuffed sweet potatoes in the 350°F oven for 20 to 30 minutes, until the filling is hot and the pecan topping is golden and crispy.

Tips & Variations

• For a gluten-free option, substitute the flour with oat flour or your favorite gluten-free blend.
• Add a pinch of nutmeg or ginger to the mashed sweet potatoes for extra warmth and complexity.
• Use either salted or unsalted butter based on your taste preference; adjust salt accordingly.

Storage

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes until warmed through to retain the crispy topping texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these ahead of time?

Yes, you can assemble the stuffed sweet potatoes and pecan topping a day ahead. Keep them covered in the refrigerator and bake just before serving.

Can I substitute pecans with other nuts?

Absolutely. Walnuts or almonds work well as alternatives and provide a similar crunchy texture and nutty flavor.

Pecan Pie Double Baked Sweet Potatoes Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 125 reviews

These Pecan Pie Double Baked Sweet Potatoes are a delicious twist on the classic sweet potato, combining creamy, buttery mashed sweet potatoes with a sweet and crunchy pecan streusel topping. Baked twice to perfection, this comforting dish offers a perfect balance of warmth, sweetness, and texture, ideal as a unique side or a festive holiday treat.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 4 medium sweet potatoes (washed and dried)
• 2 tbsp butter (salted or unsalted)
• 3 tbsp maple syrup
• 1/4 tsp salt
• 1 tsp cinnamon

Pecan Streusel Topping

• 3/4 cup pecans (roughly chopped)
• 1/4 cup flour (can use oat flour or gluten-free flour)
• 2 tbsp butter (cold cubed)
• 2 tbsp maple syrup
• 1 tsp cinnamon
• 1/4 tsp salt

Instructions

1. Bake the Sweet Potatoes: Preheat the oven to 425°F. Bake the washed and dried sweet potatoes directly on the oven rack or a baking sheet for 40-55 minutes, until they are soft in the center when pierced with a knife.
2. Cool and Prepare: Lower the oven temperature to 350°F. Allow the sweet potatoes to cool until they are safe to handle.
3. Slice and Scoop: Slice each sweet potato lengthwise about three-quarters of the way down, carefully removing the top part to expose the flesh. Scoop out the flesh into a medium bowl, leaving about a 1/4-inch border of sweet potato in the skin for stability.
4. Mash and Season: Mash the scooped sweet potato flesh with 2 tablespoons butter, 3 tablespoons maple syrup, 1/4 teaspoon salt, and 1 teaspoon cinnamon until smooth and well combined.
5. Stuff the Potatoes: Spoon the seasoned mashed sweet potato mixture back into the hollowed skins, filling each potato evenly.
6. Make the Pecan Streusel Topping: In a separate bowl, combine the roughly chopped pecans, 1/4 cup flour, cold cubed 2 tablespoons butter, 2 tablespoons maple syrup, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Use a fork to blend the ingredients until the mixture becomes crumbly and streusel-like.
7. Top and Bake Again: Sprinkle the pecan streusel topping evenly over the stuffed sweet potatoes.
8. Final Bake: Place the topped sweet potatoes on a baking sheet and bake at 350°F for 20 to 30 minutes, or until the filling is heated through and the pecan topping is golden brown and crispy.

Notes

• Check sweet potato doneness by inserting a knife or skewer; it should slide in easily.
• You can use oat flour or gluten-free flour as a substitute in the streusel topping.
• Butter can be salted or unsalted based on preference; adjust salt accordingly.
• These make a great side dish for holiday meals or as a vegetarian-friendly entree.
• Leftovers can be stored in the refrigerator and reheated in the oven to maintain crispiness.

Keywords: Pecan pie sweet potatoes, double baked sweet potatoes, pecan streusel topping, holiday side dish, vegetarian sweet potatoes