Pecan Pie Double Baked Sweet Potatoes
Pecan pie double baked sweet potatoes are an irresistible twist on a traditional holiday favorite. Combining the natural sweetness of creamy sweet potatoes with rich maple syrup and crunchy pecans, this dish is perfect for Thanksgiving or any festive gathering. Whether served as a decadent dessert or a comforting side dish, these twice-baked delights will impress your guests with their unique flavors and textures. Easy to prepare and packed with nutrients, this recipe offers a wholesome treat that’s sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium sweet potatoes
- 2 tbsp butter
- 3 tbsp maple syrup
- 1/4 tsp salt
- 1 tsp cinnamon
- 3/4 cup pecans (chopped)
- 1/4 cup flour (or gluten-free alternative)
Instructions
- Preheat the oven to 425°F. Bake the washed sweet potatoes for 40-55 minutes until soft.
- Let them cool slightly, then reduce the oven temperature to 350°F.
- Slice each sweet potato lengthwise and scoop out the flesh into a bowl, leaving some in the skins.
- Mash the sweet potato flesh with butter, maple syrup, salt, and cinnamon until smooth.
- Stuff the mixture back into the skins and top with chopped pecans mixed with additional cinnamon and flour.
- Bake again for 20-30 minutes until heated through and topping is golden.
Nutrition
- Serving Size: 1 stuffed sweet potato half (135g)
- Calories: 210
- Sugar: 8g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg