If you’re craving a dessert-meets-side-dish wonder that feels like a warm hug on a chilly day, then you absolutely have to try this Pecan Pie Double Baked Sweet Potatoes Recipe. This dish brilliantly combines the natural sweetness and creamy texture of baked sweet potatoes with the rich, crunchy topping you’d expect from a classic pecan pie. Imagine tender sweet potato flesh infused with buttery maple syrup and cinnamon, all crowned with a perfectly crisp pecan crumble that adds that irresistible nutty crunch. It’s a show-stopper for any holiday table or a comforting treat when you want something special and cozy. Trust me, once you make this, it will quickly become a favorite you want to enjoy again and again.

Ingredients You’ll Need

The image shows two baked sweet potato halves placed on a dark metal tray with a white marbled texture background. Each sweet potato has three layers: the first layer is the bright orange sweet potato flesh forming the base, the second layer is a light beige creamy mixture spread evenly on top, and the third layer is a crumbly topping made of golden brown crumbs and whole pecans scattered generously over the creamy layer. The sweet potatoes have their natural brown skin intact and are positioned diagonally on the tray. Photo taken with an iphone --ar 4:5 --v 7

You don’t need a pantry full of fancy ingredients to make this dish sing – just a handful of essentials that work together to create layers of flavor, texture, and mouthwatering appeal. Each one is chosen carefully to enhance the earthiness of the sweet potatoes and the iconic pecan pie flavors.

4 medium sweet potatoes: The star of the dish, their natural sweetness and creamy interior make the perfect base for double baking.
2 tablespoons butter: Adds rich creaminess and helps to mash the potatoes into a smooth, luscious filling.
3 tablespoons maple syrup: Brings just the right balance of natural sweetness and depth of flavor without overpowering.
1/4 teaspoon salt: Enhances all the flavors, balancing sweet and savory perfectly.
1 teaspoon cinnamon: Infuses a warm, comforting spice that ties the entire dish together beautifully.
3/4 cup chopped pecans: Provides the signature crunchy texture reminiscent of pecan pie and a buttery richness.
1/4 cup flour (gluten-free option available): Binds the pecan topping so it crisps up nicely while baking.

How to Make Pecan Pie Double Baked Sweet Potatoes Recipe

Step 1: Bake Your Sweet Potatoes

Start by preheating your oven to 425°F (220°C). Bake the whole sweet potatoes directly on the oven rack for about 40 to 55 minutes, or until they are completely soft when pierced with a fork. This initial bake fully cooks the sweet potatoes and intensifies their natural sweetness. When done, let them cool just enough to handle.

Step 2: Prepare for the Double Bake

Reduce the oven temperature to 350°F (175°C). Carefully slice each baked sweet potato lengthwise and scoop out the tender flesh into a mixing bowl, making sure to leave the skins intact as they’ll hold the filling later. This step sets you up for that wonderful double-baked effect where the filling gets a rich, buttery texture and the skins crisp just right.

Step 3: Mix the Sweet Potato Filling

In the bowl with the scooped sweet potato flesh, add the butter, maple syrup, salt, and cinnamon. Mash everything together until the mixture is creamy and smooth. This combination creates that cozy warmth and sweetness associated with pecan pie, without being overly sugary. Taste and adjust if you want it a little sweeter or spicier—this step lets your personality shine through.

Step 4: Assemble the Filling and Topping

Stuff the sweet potato skins generously with your delicious filling mixture. In a small bowl, combine the chopped pecans with the flour and a pinch of cinnamon—that flour helps the topping crisp up without burning. Sprinkle this pecan mixture evenly over the filled sweet potatoes. This topping will add a delightful crunch and that quintessential pecan pie texture.

Step 5: The Final Bake

Pop your stuffed and topped sweet potatoes back into the oven and bake at 350°F (175°C) for another 20 to 30 minutes. You’re looking for the filling to be heated through and the pecan topping to turn a gorgeous golden brown with a toasty fragrance. This final bake completes the magic, giving you layered textures with a luscious inside and crispy topping.

How to Serve Pecan Pie Double Baked Sweet Potatoes Recipe

The image shows two halves of a cooked sweet potato with their skin on, placed on a baking tray. Each half has three visible layers: the bottom layer is the bright orange, soft, mashed sweet potato filling the skin shell. The middle layer is a lighter, smooth, creamy beige topping spread over the mashed sweet potato. The top layer is a crumbly, golden-brown mixture, sprinkled with whole pecan nuts, adding texture and color contrast. The baking tray surface is dark, with signs of use and light spotting. The overall look is warm and inviting, with rich earthy and sweet tones. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To bring your presentation to the next level, try topping your sweet potatoes with a dollop of whipped cream or mascarpone for a cool, creamy contrast. A light drizzle of extra maple syrup or a sprinkle of powdered sugar can add visual appeal and an extra touch of sweetness. Fresh thyme or rosemary leaves also provide a subtle herbal note that pairs beautifully with the pecan topping.

Side Dishes

This dish shines wonderfully alongside savory mains such as roasted turkey, grilled pork chops, or even a hearty vegetarian lentil loaf. Because it’s sweet and rich, it also complements crisp, fresh salads or steamed green vegetables that offer a nice counterbalance. For a special feast, serve alongside roasted Brussels sprouts or sautéed kale with garlic.

Creative Ways to Present

Serve each sweet potato on a rustic wooden board or colorful charger for a warm, inviting look. You can also prepare these in individual ramekins for smaller, prettier portions. For a festive twist, garnish the plate with a few whole pecans, cinnamon sticks, or edible flowers to wow your guests before their first bite.

Make Ahead and Storage

Storing Leftovers

Leftover Pecan Pie Double Baked Sweet Potatoes Recipe can be stored in an airtight container in the refrigerator for up to 3 days. This way, the flavors meld even more, making it an excellent option for quick reheats later in the week.

Freezing

While the texture is best fresh, you can freeze these sweet potatoes by wrapping each one tightly in plastic wrap and placing them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain the best texture.

Reheating

To reheat, place the sweet potatoes on a baking sheet and warm in a 350°F (175°C) oven until heated through, usually 15 to 20 minutes. This method preserves the crispness of the pecan topping. Avoid microwaving as it tends to soften the topping and makes the skins less enjoyable.

FAQs

Can I use regular flour instead of gluten-free flour in this recipe?

Yes, you can use regular all-purpose flour without any issues. However, if you want to keep the dish gluten-free, opt for a gluten-free flour blend that behaves similarly in baking.

Are there any good substitutes for maple syrup?

If you don’t have maple syrup on hand, honey or agave nectar work well as sweet substitutes. Just keep in mind that the flavor will be slightly different but still delicious.

Can I make this recipe vegan?

Absolutely! You can replace the butter with a plant-based margarine or coconut oil, and ensure your maple syrup is pure (which it usually is). The rest of the ingredients are naturally vegan-friendly.

How do I know when the sweet potatoes are done baking the first time?

The sweet potatoes are fully baked when they feel very soft and you can easily pierce them with a fork. The skin will wrinkle slightly, indicating that the flesh inside is tender and ready for scooping.

Can I prepare this recipe ahead of time for a holiday meal?

Yes, you can bake and stuff the sweet potatoes in advance, then refrigerate them before the final bake. About 30 minutes before serving, bake at 350°F (175°C) until heated through and crispy on top for a fresh, warmed dish.

Final Thoughts

This Pecan Pie Double Baked Sweet Potatoes Recipe is the perfect marriage of comfort food and festive flavors. It’s a dish that brings warmth and joy to any occasion, whether it’s a casual weeknight or a holiday celebration. I hope you give it a try and watch it become a beloved tradition at your table. Once you savor that sweet, buttery filling topped with crunchy pecans, you’ll understand why it’s a recipe worth making over and over.

Pecan Pie Double Baked Sweet Potatoes Recipe

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4.2 from 87 reviews

Author: Ava
Total Time: 1 hour 20 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

This Pecan Pie Double Baked Sweet Potatoes recipe combines the natural sweetness of baked sweet potatoes with a rich, buttery, and spiced pecan topping. The sweet potatoes are baked, scooped out, mashed with maple syrup and warming spices, then stuffed back into their skins and topped with a crunchy pecan crumble. The dish is baked again to achieve a golden and flavorful finish. Perfect as a comforting side or a delightful vegetarian dessert option.

Ingredients

Sweet Potatoes

4 medium sweet potatoes

Mashed Sweet Potato Mixture

2 tablespoons butter
3 tablespoons maple syrup
1/4 teaspoon salt
1 teaspoon cinnamon

Topping

3/4 cup chopped pecans
1/4 cup flour (gluten-free option available)
1 teaspoon cinnamon (additional from mashed mixture)

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Instructions

Bake Sweet Potatoes: Preheat your oven to 425°F (220°C). Place the sweet potatoes on a baking sheet and bake for 40-55 minutes until they are soft and easily pierced with a fork. Once baked, allow them to cool slightly for handling.
Prepare for Scooping: Reduce the oven temperature to 350°F (175°C). Slice the baked sweet potatoes lengthwise and carefully scoop out the flesh into a mixing bowl, taking care to leave the skins intact as these will hold the filling.
Mash the Filling: To the sweet potato flesh, add butter, maple syrup, salt, and cinnamon. Mash the mixture thoroughly until smooth and well-combined, making a flavorful, creamy filling.
Stuff the Skins: Spoon the mashed sweet potato mixture back into each sweet potato skin, pressing gently to fill them evenly.
Add Pecan Topping: In a small bowl, combine chopped pecans with flour and cinnamon. Sprinkle this mixture evenly over the stuffed sweet potatoes, creating a crunchy and spiced topping.
Bake Again: Place the stuffed sweet potatoes back in the oven and bake at 350°F (175°C) for an additional 20-30 minutes, or until the filling is heated through and the pecan topping is golden brown and crisp.

Notes

For a gluten-free version, substitute the flour in the topping with a gluten-free flour blend.
If desired, you can toast the pecans lightly before mixing them with flour and cinnamon for extra flavor.
Allow sweet potatoes to cool slightly after the initial baking to make scooping easier and safer.
This dish can be served as a side or a vegetarian dessert, depending on your preference.
Maple syrup adds a natural sweetener, but honey or agave syrup can be used as alternatives.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Category: Side Dish
Method: Baking
Cuisine: American