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Pecan Pie Double Baked Sweet Potatoes Recipe

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3.8 from 12 reviews

These pecan pie double baked sweet potatoes offer a delicious twist on a classic side dish with sweet, buttery mashed sweet potatoes combined with warm cinnamon and maple syrup, topped with a crunchy pecan streusel. Perfect for holiday meals or a cozy dinner, this recipe features two rounds of baking to create tender sweet potatoes with a crispy nutty topping.

  • Total Time: 75-95 minutes
  • Yield: 4 servings

Ingredients

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)
  • 2 tbsp butter (cold, cubed)
  • 2 tbsp maple syrup
  • 1/4 tsp salt

Instructions

  1. Bake the Sweet Potatoes: Preheat your oven to 425°F (220°C). Place the washed and dried sweet potatoes on a baking sheet and bake until soft in the center, about 40-55 minutes. Test doneness by inserting a knife; it should slide in easily when ready.
  2. Cool the Potatoes: Lower the oven temperature to 350°F (175°C), then allow the sweet potatoes to cool enough to handle safely.
  3. Prepare the Sweet Potatoes for Stuffing: Slice each sweet potato lengthwise about three-quarters through so the top lifts but remains attached. Scoop out the flesh into a medium bowl, leaving a 1/4 inch layer of sweet potato inside the skin to maintain its shape.
  4. Mash and Season the Sweet Potato Flesh: Mash the scooped sweet potato with butter, maple syrup, salt, and cinnamon until smooth and well combined.
  5. Make the Pecan Streusel Topping: In a bowl, mix together the chopped pecans, cinnamon, flour, cold cubed butter, maple syrup, and salt. Use a fork to blend until the mixture is crumbly.
  6. Stuff Sweet Potatoes and Add Topping: Fill each sweet potato skin with the seasoned mashed sweet potato mixture. Evenly sprinkle the pecan streusel topping over the filling.
  7. Second Bake: Place the stuffed sweet potatoes back in the oven at 350°F (175°C) and bake for 20-30 minutes until the filling is heated through and the pecan topping is golden and crispy.

Notes

  • Use a fork or mixer to mash sweet potatoes for a smoother texture.
  • Substitute regular flour with oat or gluten-free flour if you prefer a gluten-free option.
  • Ensure butter for streusel is cold for crumbly texture.
  • Leftovers can be refrigerated and reheated gently in the oven or microwave.
  • This recipe works well as a side dish for holiday dinners or special occasions.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 65-85 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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