Pecan Pie Twice Baked Sweet Potatoes (Title Included as Requested)

If you think sweet potatoes couldn’t get any better, these Pecan Pie Twice Baked Sweet Potatoes are here to prove you wrong. Creamy, naturally sweet baked sweet potatoes meet gooey, buttery pecan pie filling — all nestled in their own skins for the perfect fall side dish. This dish takes the best parts of a classic Thanksgiving pecan pie and fuses it with the comfort and heartiness of a baked sweet potato. The result? A warm, caramelized, nutty, and indulgent recipe that feels like something straight out of a cozy holiday cookbook.

What makes this recipe especially magical is how incredibly simple it is despite tasting like something that took hours. Twice-baking sweet potatoes intensifies their flavor, creating a velvety center that pairs beautifully with the brown sugar-pecan topping. It’s the perfect blend of creamy and crunchy, sweet and buttery, festive and comforting.

These Pecan Pie Twice Baked Sweet Potatoes are ideal for Thanksgiving, Christmas, Friendsgiving, or any chilly fall night when you crave something both wholesome and indulgent. They work beautifully as a side dish, but are sweet enough to double as a dessert for those who prefer less sugary options.

Below, you’ll find a full breakdown of ingredients, step-by-step instructions, expert tips, variations, and an entire SEO-optimized recipe structure crafted for maximum clarity and searchability.

Why You’ll Love This Recipe

• The perfect holiday side dish – impressively festive without requiring complicated prep.
• Naturally sweet – sweet potatoes bring richness without needing excessive sugar.
• Pecan-pie inspired filling – buttery, gooey, and caramel-like.
• Better-for-you dessert alternative – all the flavor of pecan pie in a wholesome base.
• Small-batch friendly – make 2 or 10 with the same method.
• Make-ahead approved – ideal for busy holiday cooking.

Ingredients

For the Sweet Potatoes

• 4 medium sweet potatoes
• 2 tbsp unsalted butter, softened
• 2 tbsp brown sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg (optional)
• Pinch of salt

For the Pecan Pie Filling

• 4 tbsp unsalted butter, melted
• 1/3 cup brown sugar
• 1/3 cup chopped pecans
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of cinnamon
• Pinch of salt

For Topping

• Extra chopped pecans
• Drizzle of maple syrup (optional)

Instructions

1. Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. Wash sweet potatoes, dry them, and poke each potato several times with a fork.
3. Bake sweet potatoes for 45–55 minutes, or until very soft.
4. Allow them to cool for 10 minutes, then slice each potato lengthwise.
5. Carefully scoop out the flesh, leaving a thin layer to hold the shape.
6. Place the sweet potato flesh in a bowl and mash with softened butter, brown sugar, cinnamon, nutmeg, vanilla, and salt.
7. Spoon the mashed mixture back into each sweet potato shell.
8. In a separate bowl, mix melted butter, brown sugar, chopped pecans, maple syrup, vanilla, cinnamon, and salt to form the pecan pie topping.
9. Spoon the pecan mixture evenly over each filled sweet potato.
10. Return to the oven and bake for 10–12 minutes until bubbling and toasted.
11. Add extra pecans or a drizzle of maple syrup before serving.

Pecan Pie Twice Baked Sweet Potatoes

A cozy, indulgent holiday side dish combining creamy sweet potatoes with a gooey, buttery pecan pie topping.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 4 halves

Course: Side Dish

Cuisine: American, Autumn

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

Sweet Potatoes

• 4 sweet potatoes medium
• 2 tbsp unsalted butter softened
• 2 tbsp brown sugar
• 1 tsp vanilla extract
• 0.5 tsp cinnamon
• 0.25 tsp nutmeg optional
• 1 pinch salt

Pecan Pie Filling

• 4 tbsp unsalted butter melted
• 0.33 cup brown sugar
• 0.33 cup pecans chopped
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 pinch cinnamon
• 1 pinch salt

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. Wash and dry sweet potatoes, then poke each several times with a fork.
3. Bake sweet potatoes for 45–55 minutes until very soft.
4. Cool for 10 minutes, then slice lengthwise.
5. Scoop out flesh, leaving a thin layer to keep skins sturdy.
6. Mash sweet potato flesh with butter, brown sugar, vanilla, cinnamon, nutmeg, and salt.
7. Fill shells with mashed mixture.
8. Mix melted butter, brown sugar, pecans, maple syrup, cinnamon, vanilla, and salt for the pecan topping.
9. Spoon pecan topping over filled sweet potatoes.
10. Bake again for 10–12 minutes until topping is bubbly.

Notes

Top with extra pecans or maple syrup for added texture and sweetness.

Tips for Success

• Choose similarly sized potatoes so they bake evenly.
• Don’t over-scoop — leave a thin wall inside so the skins stay sturdy.
• Use freshly toasted pecans for maximum flavor.
• Make them ahead — assemble fully, then bake the second time right before serving.
• Add bourbon (adults only, optional) to the pecan filling for a deeper flavor.

Variations

• Marshmallow topping – add mini marshmallows for a sweet potato casserole vibe.
• Oat crumble topping – add oats to the pecan mix for a streusel feel.
• Gluten-free variation – the recipe is naturally gluten-free as written.
• Vegan version – use vegan butter and maple syrup only.

Serving Suggestions

These sweet potatoes pair beautifully with:

• Roast turkey
• Honey baked ham
• Herb-butter chicken
• Cranberry sauce
• Green bean casserole
• Fall salads

They also shine on their own as a cozy comfort snack.

Fun Fact

Pecan pie is one of America’s most iconic holiday desserts, originating in the Southern United States. Combining it with sweet potatoes — another classic Southern staple — creates a hybrid dish that feels familiar yet completely fresh. It taps into holiday nostalgia while offering a modern twist.