These pecan pie twice-baked sweet potatoes are a different take on two of our favorite holiday dishes, baked sweet potatoes, and pecan pie. This recipe makes for a classic dessert or side dish with a twist to serve all holiday season or during Thanksgiving especially.
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.
Every year around this time, I literally cannot get enough sweet potatoes or pecan pie treats. I mean they’re in season so why not make as many recipes with them right? Plus they’re good for you so even more so of a reason to try this recipe out.
Today I am sharing a lightened-up sweet potato pumpkin pie-inspired dessert. It is crustless and doesn’t use all that much sugar except for some maple syrup to sweeten it and give it some extra depth of flavor.
This is the best double baked sweet potato with pecan pie topping.
The addition of those candied pecans makes this recipe even more of a treat. The best part about this recipe too is that it will make your house smell absolutely amazing of cinnamon and maple and I can’t think of any better way to embrace fall than that.
Why you need to make this recipe!
- It’s thanksgiving in a recipe.
- This recipe uses seasonal ingredients that you can easily get your hands on this fall.
- It tastes just like a sweet potato pecan pie.
- This recipe is a lighter version of your favorite Thanksgiving desserts put together.
- You can make these pecan pie double baked sweet potatoes as a dessert this fall season or even as a Thanksgiving side dish.
Ingredients for this twice baked sweet potato side dish.
Here are the ingredients you will need to make this at home. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Sweet potatoes- For this recipe we will be using medium/small sized sweet potatoes, this way everyone will get his or her own.
- Maple syrup– The maple syrup will add a light sweetness of this recipe while still keeping it pretty good for you.
- Butter– I use salted butter to make the mashed sweet potatoes even creamierand sweet and the pecan streusel topping more crispy.
- Cinnamon– Can’t have a Thanksgiving holiday recipe without the cinnamon. It goes so well with the sweet potatoes and the pecans as well.
- Salt– The salt will bring out more of the sweetness while keeping it balanced.
- Pecans– You can use whole pecans or pecan pieces since we’re gonna be chopping them anyways. Whatever works best will do in this case.
- Flour– I used Oat flour and loved the result but you can use AP flour, almond flour, or even GF flour for the pecan streusel.
How to make pecan pie double baked sweet potatoes?
This is how you can make these sweet Thanksgiving treats. Make sure to scroll down to the recipe card for the full detailed instructions!
- Bake the clean sweet potatoes until soft in the center.
- Let them cool down until you can handle them without burning your hands.
- Slice the sweet potatoes lengthwise, about ¾ of the way up. This will remove the top, leaving the flesh of the sweet potato visible.
- Scoop out the sweet potato making sure to leave about ¼ 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
- Chop the pecans roughly and add to a bowl.
- Mix in the maple syrup, cold cubed butter, cinnamon, and salt until crumbly.
- Top each sweet potato with the pecan filling and bake.
Frequently asked questions – FAQ
Can I make these double baked sweet potaotes ahead of time? How to store double baked sweet potatoes?
Yes!
I love making these sweet potatoes ahead of time to enjoy throughout the week. You can store them in an airtight container for up to 4 days and reheat them either in the air fryer on “reheat mode” for 5-10 minutes or until they’re warm in the center and the topping is crunchy.
You can also reheat these sweet potatoes in the oven at 330F for
What are some fun variations of this pecan pie double baked sweet potato recipe?
This recipe is super versatile that’s why you’ll find me making it all throughout the fall season and sometimes even beyond that. Here are a few tweaks that will satisfy everyone, even the picky eaters of the family:
- Mix in some marshmallows in the Pecan streusel topping.
- Add in some roughly chopped really good chocolate to the Pecan streusel before adding it to the sweet potatoes and baking again.
- Mix in some hydrated raisins to the mashed sweet potato mixture
- Sprinkle some sea salt on top of a fun sweet and salty twist.
- Drizzle with some extra maple syrup for a sweeter treat.
Pecan pie double baked sweet potatoes
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Pecan pie double baked sweet potatoes
Ingredients
Sweet potatoes
- 4 medium sweet potatoes washed and dried
- 2 tablespoon butter salted or unsalted
- 3 tablespoon maple syrup
- ¼ teaspoon salt
- 1 teaspoon cinnamon
Pecan streusel topping
- ¾ cup pecans roughly chopped
- 1 teaspoon cinnamon
- ¼ cup flour Can use oat flour or GF flour instead
- 2 tablespoon butter
- 2 tablespoon 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 ¾ 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 ¼ 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, and salt with a fork until crumbly.
- Top each sweet potato with the pecan filling and bake. (see above)
Nutrition
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Evelyn
Taste so good, and very easy to make. Love it!
Chahinez
Thank you Evelyn