Pecan Pie Double Baked Sweet Potatoes Recipe

Introduction

This Pecan Pie Double Baked Sweet Potatoes recipe combines the natural sweetness of baked sweet potatoes with a rich, crunchy pecan topping. It’s a comforting dish that works perfectly as a side or a unique dessert twist. With warm cinnamon and maple syrup, it’s sure to delight any palate.

Ingredients

• 4 medium sweet potatoes (washed and dried)
• 2 tbsp butter (salted or unsalted)
• 3 tbsp maple syrup
• 1/4 tsp salt
• 1 tsp cinnamon
• 3/4 cup pecans (roughly chopped)
• 1/4 cup flour (can use oat flour or gluten-free flour instead)
• 2 tbsp butter (cold, cubed)
• Additional 1 tsp cinnamon

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Bake the clean sweet potatoes until soft in the center, about 40-55 minutes. Test doneness by inserting a knife into the center; it should slide in easily.
2. Step 2: Lower the oven temperature to 350°F (175°C). Let the sweet potatoes cool until you can handle them safely.
3. Step 3: Slice each sweet potato lengthwise, about three-quarters through, and carefully scoop out the flesh into a medium bowl, leaving about 1/4 inch of sweet potato in the skin to keep it stable.
4. Step 4: Mash the scooped sweet potato with 2 tbsp butter, 3 tbsp maple syrup, 1/4 tsp salt, and 1 tsp cinnamon until well combined.
5. Step 5: Stuff the seasoned mashed sweet potato back into the skins evenly.
6. Step 6: To make the pecan topping, mix the chopped pecans, 2 tbsp cold cubed butter, 2 tbsp maple syrup, 1 tsp cinnamon, and 1/4 cup flour with a fork until crumbly.
7. Step 7: Sprinkle the pecan streusel evenly over the stuffed sweet potatoes.
8. Step 8: Bake the stuffed and topped sweet potatoes for an additional 20-30 minutes, until the filling is hot and the topping is golden and crispy.

Tips & Variations

• Use gluten-free or oat flour in the topping to make the dish gluten-free without sacrificing texture.
• For extra richness, stir a splash of heavy cream or a dollop of cream cheese into the mashed sweet potatoes before stuffing.
• Chop pecans coarsely for a crunchier topping or finely for a more delicate texture.

Storage

Store leftover double baked sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes until warmed through and the topping is crisp again. Avoid microwaving as it may make the topping soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can prepare the stuffed sweet potatoes and pecan topping separately, then assemble and bake them just before serving for the best texture.

Can I use regular walnuts instead of pecans?

Absolutely. Walnuts make a great substitute and offer a slightly different but delicious flavor and texture for the streusel topping.

Pecan Pie Double Baked Sweet Potatoes Recipe

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★★★★★

4.6 from 111 reviews

These pecan pie double baked sweet potatoes combine the natural sweetness of roasted sweet potatoes with a rich, buttery pecan streusel topping. Perfect as a comforting side dish or a delightful dessert, this recipe has a warm cinnamon-spiced filling made with maple syrup and butter, then baked again for a crispy, caramelized finish.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 80 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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. Place the washed sweet potatoes on a baking sheet and bake for 40-55 minutes until soft inside, checking doneness by inserting a knife to ensure softness.
2. Cool the sweet potatoes: Lower the oven temperature to 350°F. Let the sweet potatoes cool until you can safely handle them without burning your hands.
3. Prepare the sweet potatoes for stuffing: Slice each sweet potato lengthwise about three-quarters of the way through. Carefully scoop out the flesh into a medium bowl, leaving about 1/4 inch of flesh in the skin to maintain structure.
4. Mash and season the sweet potatoes: Mash the scooped sweet potato flesh and mix in 2 tbsp butter, 3 tbsp maple syrup, 1/4 tsp salt, and 1 tsp cinnamon until well combined.
5. Make the pecan streusel topping: In a separate bowl, combine 3/4 cup roughly chopped pecans, 1/4 cup flour, 2 tbsp cold cubed butter, 2 tbsp maple syrup, 1 tsp cinnamon, and 1/4 tsp salt. Mix with a fork until crumbly and streusel-like.
6. Stuff and top the sweet potatoes: Fill each sweet potato skin with the mashed sweet potato mixture. Evenly sprinkle the pecan streusel topping over each filled potato.
7. Final bake: Place the stuffed sweet potatoes back in the oven at 350°F and bake for 20-30 minutes, or until the filling is heated through and the topping turns golden and crispy.

Notes

• You can substitute oat flour or gluten-free flour for regular flour in the pecan topping to make this recipe gluten-free.
• Allow the sweet potatoes to cool enough to handle before slicing to prevent burns.
• Use cold butter for the streusel topping to ensure a crumbly texture.
• For extra flavor, you can add a pinch of nutmeg or vanilla extract to the mashed sweet potato filling.
• This dish works well as a side for Thanksgiving or holiday meals, but it also makes a satisfying dessert.

Keywords: pecan pie sweet potatoes, double baked sweet potatoes, pecan streusel topping, maple syrup sweet potatoes, baked sweet potato recipe