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Pecan Pie Twice Baked Sweet Potatoes Make Your Holiday Table Feel New and Special

Pecan Pie Twice Baked Sweet Potatoes recipe, served and ready to eat, easy homemade dish
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Pecan pie twice baked sweet potatoes are a delightful treat perfect for easy dinner or a weeknight dinner. This twice baked sweet potato recipe features a rich mash and a caramelized pecan topping that family dinner guests will adore.

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 GF flour instead
  • 2 tbsp butter
  • 2 tbsp maple syrup
  • 1/8 tsp salt

Instructions

  1. Heat the oven to 425F and bake the sweet potatoes until they become tender in the center, usually about 40 to 55 minutes.
  2. Lower the oven temperature to 350F and allow the potatoes to cool so they can be handled comfortably; prepare the pecan topping meanwhile.
  3. Cut the sweet potatoes lengthwise, scooping out the flesh while leaving a quarter inch layer in the skin for structure.
  4. Combine the scooped sweet potato with butter, maple syrup, salt, and cinnamon then mix thoroughly.
  5. Refill the sweet potato shells with the mashed mixture and sprinkle pecan streusel on top.
  6. Bake a second time for 20 to 30 minutes until the filling is warm and the topping turns crisp and golden.

Notes

  • For crisp tops, broil 2–3 minutes at the end

Nutrition

Find it online: https://www.amgroyal.com/pecan-pie-twice-baked-sweet-potatoes/