Introduction

Pecan pie double baked sweet potatoes combine the comforting flavors of sweet potatoes with a crunchy, buttery pecan topping. This dish is perfect as a unique side or a delicious dessert alternative that’s easy to prepare and sure to impress.

Pecan Pie Double-Baked Sweet Potatoes Recipe - Recipe Image

Ingredients

4 medium sweet potatoes (washed and dried)
2 tbsp butter (salted or unsalted)
3 tbsp maple syrup
1/4 tsp salt
2 tsp cinnamon (divided)
3/4 cup pecans (roughly chopped)
1/4 cup flour (can use oat flour or gluten-free flour)
2 tbsp butter (cold and cubed)
2 tbsp maple syrup (for topping)

Instructions

Step 1: Preheat the oven to 425°F (220°C). Bake the sweet potatoes directly on the oven rack until soft in the center, about 40-55 minutes. Test doneness by inserting a knife into the center; it should slide in easily.
Step 2: Reduce the oven temperature to 350°F (175°C). Allow the sweet potatoes to cool until you can handle them safely.
Step 3: Slice each sweet potato lengthwise about three-quarters of the way through. Carefully scoop out the flesh into a medium bowl, leaving about 1/4 inch of flesh inside the skin to keep it sturdy.
Step 4: Mash the sweet potato flesh and stir in 2 tbsp butter, 3 tbsp maple syrup, 1/4 tsp salt, and 1 tsp cinnamon until well combined.
Step 5: Spoon the mashed sweet potato mixture back into the skins, filling them evenly.
Step 6: Prepare the pecan topping by mixing the chopped pecans, 2 tbsp maple syrup, cold cubed butter, 1 tsp cinnamon, flour, and a pinch of salt with a fork until crumbly.
Step 7: Sprinkle the pecan topping generously over the filled sweet potatoes.
Step 8: Bake the stuffed sweet potatoes for an additional 20-30 minutes at 350°F (175°C), or until the filling is heated through and the topping is golden and crispy.

Tips & Variations

Use oat flour or gluten-free flour to make the topping suitable for gluten sensitivities.
Add a pinch of nutmeg or vanilla extract to the mashed sweet potatoes for extra warmth and flavor.
For a vegan version, substitute butter with coconut oil or a plant-based butter alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through to maintain the topping’s crispness. Microwaving may soften the topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sweet potatoes ahead of time?

Yes, you can bake and mash the sweet potatoes earlier in the day. Store the mashed mixture separately and assemble just before baking the second time for best results.

Can I use other nuts instead of pecans?

Absolutely. Walnuts or almonds work well and offer a different but delicious texture and flavor for the topping.

Pecan Pie Double-Baked Sweet Potatoes Recipe

Print Recipe

★★★★★

4.5 from 98 reviews

This recipe transforms simple baked sweet potatoes into a decadent dessert inspired by classic pecan pie. The sweet potatoes are baked, scooped, mashed with buttery maple syrup and warming spices, then double baked with a crunchy pecan streusel topping for a delightful combination of creamy and crispy textures. Ideal as a comforting fall treat or holiday side dish.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 80 minutes
Yield: 4 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Instructions

Bake Sweet Potatoes: Preheat your oven to 425°F (218°C). Place the washed and dried sweet potatoes on a baking sheet and bake for 40-55 minutes, until the centers are soft when pierced with a knife.
Cool Sweet Potatoes: Lower the oven temperature to 350°F (177°C). Allow the sweet potatoes to cool enough to handle safely without burning your hands.
Slice and Scoop: Slice each sweet potato lengthwise about 3/4 of the way through, removing the top portion. Carefully scoop out the sweet potato flesh into a medium bowl, leaving approximately 1/4 inch of flesh inside the skin to maintain stability.
Mash and Season: Mash the sweet potato flesh in the bowl. Add the 2 tablespoons of butter, 3 tablespoons of maple syrup, 1/4 teaspoon salt, and 1 teaspoon cinnamon, then mix thoroughly until smooth and well combined.
Prepare Pecan Topping: In a separate bowl, combine the roughly chopped pecans, 1 teaspoon cinnamon, 1/4 cup flour, cold cubed butter, 2 tablespoons maple syrup, and 1/4 teaspoon salt. Use a fork to mix until the mixture becomes crumbly and streusel-like.
Stuff Sweet Potatoes: Spoon the mashed sweet potato mixture back into the sweet potato skins, filling them generously.
Add Topping and Bake Again: Evenly sprinkle the pecan streusel topping over each filled sweet potato. Place them on a baking sheet and bake at 350°F (177°C) for 20-30 minutes, or until the topping is golden brown and crispy, and the filling is hot.

Notes

You can substitute oat flour or gluten-free flour in the streusel for a gluten-free version.
Use salted or unsalted butter according to your preference; adjust the salt in the recipe if using salted butter.
For a nuttier flavor, toast the pecans lightly before chopping and mixing them into the topping.
Leftover stuffed sweet potatoes reheat well in the oven at 350°F until warmed through.
This recipe pairs beautifully with whipped cream or vanilla ice cream for dessert.

Keywords: pecan pie, sweet potatoes, dessert, fall recipe, holiday side dish, maple syrup, pecan streusel, baked sweet potatoes