Pecan Pie Double Baked Sweet Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
