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Pecan Pie Double Baked Sweet Potatoes Recipe

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4 from 73 reviews

  • Author: Diane
  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings

Description

Delightfully comforting and sweet, this Pecan Pie Double Baked Sweet Potatoes recipe combines creamy mashed sweet potatoes with a buttery, crunchy pecan streusel topping. Baked twice to achieve a soft and flavorful filling with a golden, crispy pecan crust, this dessert-inspired side dish beautifully marries the warmth of cinnamon, the richness of butter, and the natural sweetness of maple syrup. Perfect for festive occasions or a cozy family meal.

Ingredients

Sweet Potatoes

  • 4 medium sweet potatoes (washed and dried)

Mashed Sweet Potato Filling

  • 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
  • Pinch of salt

Instructions

  1. Bake the Sweet Potatoes: Preheat your oven to 425°F (220°C). Place the washed and dried sweet potatoes directly on the oven rack or a baking sheet. Bake until soft in the center, about 40-55 minutes. Test doneness by inserting a knife or skewer; it should slide in easily.
  2. Cool the Sweet Potatoes: Reduce the oven temperature to 350°F (175°C). Allow the sweet potatoes to cool until they can be handled comfortably without burning your hands.
  3. Prepare Sweet Potato Shells and Flesh: Slice each sweet potato lengthwise about three-quarters of the way through to remove the top portion. Carefully scoop out the flesh into a medium bowl, leaving approximately a 1/4-inch thick border of sweet potato flesh intact in the skin to maintain structure.
  4. Mash and Season the Filling: Mash the scooped sweet potato flesh in the bowl. Add 2 tablespoons of butter, 3 tablespoons of maple syrup, 1/4 teaspoon of salt, and 1 teaspoon of cinnamon. Mix thoroughly to combine all ingredients into a smooth, seasoned mash.
  5. Stuff the Sweet Potato Shells: Spoon the mashed sweet potato mixture back into the sweet potato skins, filling them generously but evenly.
  6. Make the Pecan Streusel 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 a pinch of salt. Use a fork to mix and crumble the ingredients until a crumbly topping forms.
  7. Top and Bake Again: Sprinkle the pecan streusel topping evenly over each stuffed sweet potato. Place the sweet potatoes on a baking sheet and bake at 350°F (175°C) for 20-30 minutes, or until the filling is hot and the topping is golden and crispy.

Notes

  • Use oat flour or your preferred gluten-free flour to make this recipe gluten-free.
  • Ensure the butter used is cold when making the pecan streusel for the best crumbly texture.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
  • This recipe can be made ahead by prepping the filling and topping; assemble and bake just before serving.
  • For extra flavor, consider adding a pinch of nutmeg or ginger to the mashed sweet potato filling.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

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