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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
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
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.