Pecan Pie Double Baked Sweet Potatoes Recipe
Introduction
Enjoy the cozy sweetness of pecan pie combined with the comforting warmth of baked sweet potatoes. This double baked sweet potato recipe features a rich, maple-sweetened filling topped with a crunchy pecan streusel, perfect for fall gatherings or a special weeknight treat.
Ingredients
- 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)
- 1/4 cup flour (can use oat flour or gluten-free flour)
- 2 tbsp butter (cold, cubed)
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Bake the sweet potatoes on a baking sheet until soft in the center, about 40-55 minutes. Test doneness by inserting a knife; it should slide in easily.
- Step 2: Lower the oven temperature to 350°F (175°C). Let the sweet potatoes cool until you can handle them safely.
- Step 3: Slice each sweet potato lengthwise about three-quarters of the way down to remove the top. Carefully scoop out the flesh into a medium bowl, leaving about 1/4 inch of flesh inside the skins for support.
- Step 4: Mash the sweet potato flesh, then stir in 2 tablespoons butter, maple syrup, salt, and cinnamon until well combined.
- Step 5: Fill the sweet potato skins with the mashed sweet potato mixture and set aside.
- Step 6: To make the pecan topping, mix chopped pecans, maple syrup, cold cubed butter, cinnamon, and flour with a fork until crumbly.
- Step 7: Sprinkle the pecan mixture generously over the filled sweet potatoes.
- Step 8: Bake the assembled sweet potatoes for 20-30 minutes, or until the filling is heated through and the topping becomes golden and crispy.
Tips & Variations
- Use a fork to mash the sweet potatoes for a chunkier texture, or a potato masher for a smoother filling depending on your preference.
- Swap regular flour for oat or gluten-free flour to make this recipe gluten-free.
- Add a pinch of nutmeg or ginger to the sweet potato mixture for extra warm spice notes.
- For extra richness, stir in a splash of heavy cream or coconut milk into the mashed sweet potatoes.
- Toast the pecans lightly before mixing them into the topping for added crunch and flavor.
Storage
Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 15-20 minutes or until warmed through to maintain the crispy topping. Microwave reheating is faster but may soften the topping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these sweet potatoes ahead of time?
Yes, you can prepare the filling and pecan topping in advance and assemble just before baking. This makes for an easier last-minute bake when you’re ready to serve.
Can I use other nuts instead of pecans?
Absolutely! Walnuts or almonds work well as substitutes and will provide a similar crunchy texture and nutty flavor.
PrintPecan Pie Double Baked Sweet Potatoes Recipe
Deliciously comforting Pecan Pie Double Baked Sweet Potatoes combine the natural sweetness of baked sweet potatoes with a maple syrup and cinnamon infused mashed filling, topped with a crunchy pecan streusel. This dish is perfect as a hearty side or a sweet-savory treat, offering rich flavors and a delightful texture contrast.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sweet Potatoes and Filling
- 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
- 1/4 tsp salt
Instructions
- Bake the sweet potatoes: Preheat the oven to 425°F (220°C). Place the washed and dried sweet potatoes on a baking sheet and bake for 40-55 minutes, until a knife inserted in the center goes through easily, indicating they are soft and fully cooked.
- Cool the sweet potatoes: Lower the oven temperature to 350°F (175°C). Allow the sweet potatoes to cool enough so they can be handled safely without burning your hands.
- Prepare sweet potatoes for filling: Slice each sweet potato lengthwise about three-quarters of the way up, carefully creating a top you can remove. Scoop out the flesh into a medium bowl, leaving about a 1/4 inch layer of potato inside the skin to maintain the structure.
- Mash and season the filling: Mash the scooped-out sweet potato flesh and mix in 2 tablespoons of butter, 3 tablespoons of maple syrup, 1/4 teaspoon salt, and 1 teaspoon cinnamon until well combined and smooth.
- Make the pecan streusel topping: In a separate bowl, combine roughly chopped pecans, 1 teaspoon cinnamon, 1/4 cup flour, cold cubed 2 tablespoons butter, 2 tablespoons maple syrup, and 1/4 teaspoon salt. Use a fork to mix until the mixture becomes crumbly and streusel-like.
- Assemble the sweet potatoes: Spoon the seasoned mashed sweet potato filling back into the sweet potato skins, mounding it slightly. Evenly sprinkle the pecan streusel topping over the filled sweet potatoes.
- Bake again: Place the assembled sweet potatoes back into the oven at 350°F (175°C) and bake for an additional 20-30 minutes, until the filling is heated through and the pecan topping is golden brown and crisp.
Notes
- You can substitute oat flour or gluten-free flour in the pecan streusel topping for a gluten-free option.
- For a dairy-free version, substitute butter with a vegan butter alternative.
- The sweetness can be adjusted by varying the amount of maple syrup.
- Be careful not to scoop out too much sweet potato to keep the skins sturdy for filling.
- Serve warm as a side dish or a sweet-savory dessert.
Keywords: pecan pie sweet potatoes, double baked sweet potatoes, pecan streusel, maple syrup sweet potatoes, cinnamon sweet potatoes
