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These pecan pie twice baked sweet potatoes are everything we love about fall wrapped into one cozy dish. Imagine tender roasted sweet potatoes whipped until creamy, lightly sweetened with maple syrup, then topped with a buttery pecan streusel that bakes into a caramelized, pie-like topping. It’s like sweet potato pie and pecan pie decided to fall in love.
My toddler was eating it out of the bowl as I was refilling the potato skins! He’s a big fan. I’m excited to freeze these and have them for a side dish or snack postpartum!
Every bite is soft, warm, lightly spiced, and finished with that signature nutty crunch that makes pecan pie so nostalgic. They’re perfect as a unique Thanksgiving side dish or as a dessert that feels indulgent but not overly heavy.
And the best part? While they bake, your whole house smells like cinnamon, maple, and everything cozy about autumn.
Since you’re here, I know you’ll enjoy the Rich Maple Pecan Bread Loaf with Creme Fraiche, Easy Spiced Carrot and Sweet Potato Soup, The best Southern Sweet Potato Pie, Gluten-free Healthy Pecan Pie Bars, and even Pecan Banana Bread with Streusel Topping.
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Every year once fall hits, I go absolutely feral for anything sweet potato or pecan. They’re in season, they’re comforting, and honestly? They just taste better this time of year.
I wanted to create something that felt cozy and nostalgic but slightly elevated, a recipe that felt like Thanksgiving in every bite but without being overly rich or heavy. These pecan pie twice baked sweet potatoes hit that sweet spot perfectly. Creamy on the inside, crisp and buttery on top, and just sweet enough to feel indulgent without crossing the line.
If you’re looking for a dish that makes people pause mid-bite and say “wait…what is THIS?”, this is it.
Why you need to make these Pecan pie twice baked sweet potatoes!
- Tastes like pecan pie and sweet potato pie combined
- Naturally sweetened with maple syrup
- Cozy autumn flavors with cinnamon and nutty crunch
- Lighter than traditional holiday desserts
- Perfect as a Thanksgiving side or dessert
- Can be made ahead for stress-free hosting
Table of Contents
- Why you need to make these Pecan pie twice baked sweet potatoes!
- Ingredients for These Pecan Pie Twice Baked Sweet Potatoes
- How to make pecan pie double baked sweet potatoes?
- How to Make the Pecan Streusel Topping
- Tips for the Best Texture
- Frequently asked questions – FAQ
- Fun Variations
- Pecan pie double baked sweet potatoes Recipe
Ingredients for These Pecan Pie Twice Baked Sweet Potatoes
Here are the ingredients you’ll need. Scroll down to the recipe card for exact measurements.
- Sweet Potatoes – Medium/small for individual servings
- Maple Syrup – Adds natural sweetness and depth
- Butter – Makes the filling creamy and the topping crisp
- Cinnamon – Warm fall flavor essential for Thanksgiving
- Salt – Balances sweetness
- Pecans – The star crunchy topping
- Flour – For streusel texture (oat, all-purpose, almond, or GF all work)
How to make pecan pie double baked sweet potatoes?
- Bake the sweet potatoes until fork tender.
- Allow them to cool until safe to handle.
- Slice lengthwise and scoop out the center, leaving about ¼ inch around the edges.
- Mash the sweet potato flesh with butter, maple syrup, salt, and cinnamon until smooth.
- Spoon the mixture back into the skins.
- Top with pecan streusel.
- Bake again until golden, crisp, and bubbling.
How to Make the Pecan Streusel Topping
- Roughly chop pecans and place in a bowl.
- Mix with maple syrup, cold cubed butter, cinnamon, salt, and flour until crumbly.
- Spoon generously over each stuffed sweet potato before the second bake.
Tips for the Best Texture
- For extra caramelization, broil for 1–2 minutes at the end
- Use same size sweet potatoes for even baking
- Don’t overmix the filling for best texture
- Add streusel right before final bake
Frequently asked questions – FAQ
Yes! Store fully baked sweet potatoes in an airtight container for up to 4 days. Reheat in the oven at 330°F until warmed through and crisp on top.
Yes. Freeze assembled but unbaked sweet potatoes for up to 2 months. Thaw overnight and bake until hot and bubbly.
Absolutely. Swap butter with vegan butter or coconut oil.
Both! They’re sweet enough for dessert and balanced enough for a side dish.
Use medium sweet potatoes (about 6–8 oz each) for even cooking and best texture. Smaller ones cook faster and are perfect for individual servings.
Stored in an airtight container, they last 4–5 days in the refrigerator while maintaining texture and flavor.
Reheat in an oven at 330°F for 10–15 minutes or in an air fryer on reheat mode to keep the streusel crunchy. Avoid microwaving if you want crispy topping.
Yes! Use almond flour, oat flour, or gluten-free flour blend for the topping to make them gluten-free (and Paleo-friendly with the right sweetener swaps).
Absolutely. You can swap maple syrup for honey, coconut sugar, or brown sugar. Start with small quantities and adjust to taste.
Yes! Simply double or triple the recipe and bake in batches. These hold well and are ideal for holiday entertaining.
Fun Variations
- Drizzle extra maple syrup before serving
- Add mini marshmallows to the topping
- Mix dark chocolate chunks into streusel
- Sprinkle flaky sea salt over the top
- Add crushed graham crackers for crunch
Pecan pie double baked sweet potatoes
Ingredients
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 GF flour instead
- 2 tbsp butter
- 2 tbsp maple syrup
Instructions
- Bake the clean sweet potatoes in a 425F degree oven until soft in the center. This will take between 40-55 minutes. Check the doneness of the sweet potatoes by inserting a knife in the center, if it's soft it's ready.
- Reduce the heat to 350F, then let the sweet potatoes cool down until you can handle them without burning your hands.
- Slice the sweet potatoes lengthwise, about 3/4 of the way up. This will remove the top, leaving the flesh of the sweet potato visible. Scoop out the sweet potato and put in it a medium bowl, making sure to leave about 1/4 inch of sweet potato in the skin to help keep the whole thing stable and supported.
- Mash the sweet potatoes, add in the butter, maple syrup, salt, and cinnamon, and mix to combine.
- Stuff the sweet potatoes with the seasoned mashed sweet potatoes and top with the pecan streusel.
- Bake the sweet potatoes one more time for 20-30 minutes or until the filling is hot and the topping is golden and crispy.
Make the pecan topping
- Mix in the chopped pecans, maple syrup, cold cubed butter, cinnamon, flour, and salt with a fork until crumbly.
- Top each sweet potato with the pecan filling and bake. (see above)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My toddler was eating it out of the bowl as I was refilling the potato skins! He’s a big fan. I’m excited to freeze these and have them for a side dish or snack postpartum!
Hahaha that’s amazing! Toddlers have the best taste! I’m so glad he loved it. And seriously, such a smart move to freeze them for postpartum. You’re gonna be so glad to have those on hand when you need a quick, cozy bite. Wishing you all the best!
Does it have to be real maple syrup?
Yes! In the recipe card there is a link you can click on to see which one I used!
Taste so good, and very easy to make. Love it!
Thank you Evelyn