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Pecan Pie Double-Baked Sweet Potatoes Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stuff Sweet Potatoes: Spoon the mashed sweet potato mixture back into the sweet potato skins, filling them generously.
  7. 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

Find it online: https://thehungrymason.com/pecan-pie-double-baked-sweet-potatoes-recipe/