Pecan Pie Double Baked Sweet Potatoes Recipe

Introduction

Pecan pie double baked sweet potatoes are a delightful twist on a classic dessert, combining the natural sweetness of baked sweet potatoes with a crunchy, buttery pecan topping. This comforting dish is perfect as a side for holidays or a sweet treat any time of year.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 425°F. Bake the clean sweet potatoes directly on the oven rack 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. Let the sweet potatoes cool enough to handle safely.
3. Step 3: Slice each sweet potato lengthwise about three-quarters of the way through to create a top. Carefully scoop out the flesh into a medium bowl, leaving about 1/4 inch of flesh inside the skin to maintain stability.
4. Step 4: Mash the sweet potato flesh and mix in 2 tablespoons of butter, 3 tablespoons of maple syrup, 1/4 teaspoon salt, and 1 teaspoon cinnamon until smooth and combined.
5. Step 5: Fill the sweet potato skins with the mashed sweet potato mixture.
6. Step 6: To prepare the pecan topping, combine the chopped pecans, 2 tablespoons maple syrup, cold cubed butter, 1 teaspoon cinnamon, flour, and a pinch of salt in a bowl. Use a fork to mix until the mixture becomes crumbly.
7. Step 7: Sprinkle the pecan topping evenly over each filled sweet potato.
8. Step 8: Bake the stuffed sweet potatoes at 350°F for 20-30 minutes, or until the filling is hot and the pecan topping is golden and crispy.

Tips & Variations

• For a gluten-free option, substitute the flour in the topping with oat flour or any preferred gluten-free flour.
• Add a pinch of nutmeg or ginger to the mashed sweet potato mixture for extra warmth and depth of flavor.
• Use toasted pecans to enhance their natural nuttiness before mixing into the topping.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert version.

Storage

Store any leftover stuffed sweet potatoes covered in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through, about 15-20 minutes, to keep the topping crispy. Avoid microwaving to preserve the texture of the pecan topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these sweet potatoes ahead of time?

Yes, you can prepare and stuff the sweet potatoes a day in advance. Keep them covered and refrigerated, then bake the topping fresh just before serving to retain crispiness.

Can I use other nuts instead of pecans?

Absolutely. Walnuts or almonds work well and provide a similar crunchy texture and nutty flavor.

Pecan Pie Double Baked Sweet Potatoes Recipe

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Delicious double baked sweet potatoes topped with a buttery, maple-sweetened pecan streusel for a perfect blend of creamy and crunchy textures. These pecan pie flavored sweet potatoes make a comforting dessert or a sweet side dish with warm cinnamon and maple notes.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Dessert
• 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

Instructions

1. Bake the Sweet Potatoes: Preheat your oven to 425°F (218°C). Bake the washed and dried sweet potatoes until they are tender in the center, about 40-55 minutes. Test doneness by inserting a knife; if it slides in easily, they are done.
2. Cool the Sweet Potatoes: Lower the oven temperature to 350°F (177°C). Allow the baked sweet potatoes to cool enough so you can handle them safely without burning your hands.
3. Scoop the Flesh: Slice each sweet potato lengthwise about three-quarters through to remove the top. Carefully scoop out the flesh into a medium bowl, leaving about 1/4 inch of flesh inside the skins to maintain their structure.
4. Prepare the Filling: Mash the scooped sweet potato flesh. Add 2 tablespoons of butter, 3 tablespoons maple syrup, 1/4 teaspoon salt, and 1 teaspoon cinnamon. Mix well until thoroughly combined.
5. Make the Pecan Streusel: In a separate bowl, combine roughly chopped pecans, 1 teaspoon cinnamon, 1/4 cup flour, cold cubed butter, and 2 tablespoons maple syrup. Use a fork to mix until the topping becomes crumbly and streusel-like.
6. Stuff the Sweet Potatoes: Spoon the seasoned mashed sweet potato mixture back into the hollowed-out skins, filling them evenly.
7. Top and Bake: Sprinkle the pecan streusel generously over the filled sweet potatoes. Place them back into the oven and bake at 350°F (177°C) for 20-30 minutes until the filling is hot and the topping is golden and crispy.

Notes

• You can substitute the flour in the streusel with oat flour or a gluten-free flour to make the recipe gluten free.
• Use salted or unsalted butter according to your preference; adjust salt accordingly.
• The topping can also be prepared ahead of time and stored in the refrigerator until ready to use.
• Check the sweet potatoes early for doneness to avoid overbaking and drying them out.
• This dish works well served warm as a dessert or side dish for holiday meals.

Keywords: pecan pie sweet potatoes, double baked sweet potatoes, pecan streusel, maple sweet potatoes, holiday dessert, gluten free dessert