Pecan Pie Double Baked Sweet Potatoes Recipe
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.
- 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
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
- 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.
- Cool and Prepare: Lower the oven temperature to 350°F. Allow the sweet potatoes to cool until they are safe to handle.
- 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.
- 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.
- Stuff the Potatoes: Spoon the seasoned mashed sweet potato mixture back into the hollowed skins, filling each potato evenly.
- 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.
- Top and Bake Again: Sprinkle the pecan streusel topping evenly over the stuffed sweet potatoes.
- 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
