Pecan Pie Double Baked Sweet Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Stuff the Sweet Potatoes: Spoon the seasoned mashed sweet potato mixture back into the hollowed-out skins, filling them evenly.
- 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
