Pecan pie double baked sweet potatoes

5 from 8 votes

Pecan pie double baked sweet potatoes

This pecan pie double sweet potatoe recipe is a fun new take on a thanksgiving dessert or side. It is gently sweetened with maple syrup and spiced with cinnamon.

Prep Time10

Course: Dessert, Side Dish

Cuisine: American

Servings: servins

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

US Customary - Metric

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