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–+ servings

Pecan Pie Double Baked Sweet Potatoes

A delicious twist on traditional sweet potatoes, combining the flavors of pecan pie with creamy, baked sweet potatoes.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Sweet Potatoes
  • 4 medium sweet potatoes washed and scrubbed
Pecan Topping
  • 1 cup pecans chopped
  • 1/2 cup brown sugar packed
  • 1/4 cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
Sweet Potato Filling
  • 1/4 cup milk or cream
  • 1 large egg beaten
  • 1/4 cup maple syrup
  • 1/2 teaspoon nutmeg

Method
 

Bake Sweet Potatoes
  1. Preheat the oven to 400°F (200°C). Pierce each sweet potato with a fork and place them on a baking sheet. Bake for 45-50 minutes until tender.
  2. Remove from the oven and let cool slightly. Cut each sweet potato in half lengthwise and scoop out the flesh into a mixing bowl.
Prepare Filling
  1. To the sweet potato flesh, add milk, beaten egg, maple syrup, and nutmeg. Mash until smooth and well combined.
Make Pecan Topping
  1. In a separate bowl, combine chopped pecans, brown sugar, melted butter, vanilla extract, cinnamon, and salt. Mix until the pecans are well coated.
Assemble and Bake
  1. Spoon the sweet potato filling back into the sweet potato skins. Top each with the pecan mixture. Return to the oven and bake for an additional 15-20 minutes until heated through and the topping is golden.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 5gFiber: 6gSugar: 12g

Notes

Serve warm as a side dish or dessert. Can be made ahead and reheated before serving.

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