Description
Pecan pie twice baked sweet potatoes are a delicious twist on a classic dish. These sweet potatoes are baked, mashed with a sweet mixture, and topped with a crunchy pecan streusel.
Ingredients
Scale
- 4 medium sweet potatoes, washed and dried
- 2 tbsp butter, salted or unsalted
- 3 tbsp maple syrup
- 1/4 tsp salt
- 1 tsp cinnamon
- 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 and cubed
- 2 tbsp maple syrup
Instructions
- Preheat oven to 425°F (220°C). Bake the sweet potatoes until soft in the center, about 40–55 minutes. Test doneness by inserting a knife into the center—it should slide in easily.
- Reduce the oven temperature to 350°F (175°C) and let the sweet potatoes cool until you can handle them.
- Slice the sweet potatoes lengthwise about 3/4 of the way through. Scoop out the flesh into a medium bowl, leaving about 1/4 inch of sweet potato in the skin for support.
- Mash the sweet potato flesh and mix in 2 tbsp butter, 3 tbsp maple syrup, 1/4 tsp salt, and 1 tsp cinnamon until smooth.
- Stuff the sweet potato skins with the mashed sweet potato mixture.
- Prepare the pecan streusel topping: In a small bowl, combine chopped pecans, 1 tsp cinnamon, 1/4 cup flour, 2 tbsp cold cubed butter, and 2 tbsp maple syrup. Use a fork to mix until crumbly.
- Top each stuffed sweet potato with the pecan streusel.
- Bake for 20–30 minutes, until the filling is heated through and the topping is golden and crispy.
Notes
- Make sure to leave enough sweet potato in the skin for support when scooping out the flesh.
- For a gluten-free option, use gluten-free flour in the streusel topping.
- Adjust sweetness by varying the amount of maple syrup.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Pecan pie, twice baked, sweet potatoes