Description
Pecan pie twice baked sweet potatoes are a delicious and unique side dish that combines the flavors of sweet potatoes and pecan pie.
Ingredients
Scale
- 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 gluten-free flour)
- 2 tbsp butter, cold and cubed
- 2 tbsp maple syrup
Instructions
- Preheat oven to 425°F (220°C). Bake the sweet potatoes until soft in the center, about 40–55 minutes.
- Reduce the oven temperature to 350°F (175°C) and let the sweet potatoes cool until you can handle them.
- Slice the sweet potatoes lengthwise about 3/4 of the way through. Scoop out the flesh into a medium bowl.
- Mash the sweet potato flesh and mix in 2 tbsp butter, 3 tbsp maple syrup, 1/4 tsp salt, and 1 tsp cinnamon until smooth.
- Stuff the sweet potato skins with the mashed sweet potato mixture.
- Prepare the pecan streusel topping by combining chopped pecans, 1 tsp cinnamon, 1/4 cup flour, 2 tbsp cold cubed butter, and 2 tbsp maple syrup in a small bowl. Mix until crumbly.
- Top each stuffed sweet potato with the pecan streusel.
- Bake for 20–30 minutes, until the filling is heated through and the topping is golden and crispy.
Notes
- Ensure sweet potatoes are fully cooked before handling.
- Feel free to substitute the flour for gluten-free options.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Pecan pie twice baked sweet potatoes, sweet potatoes, pecan pie