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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

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Stuff the Skins: Spoon the mashed sweet potato mixture back into each sweet potato skin, pressing gently to fill them evenly.
  5. 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.
  6. 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

Find it online: https://quickandsweetrecipes.com/pecan-pie-double-baked-sweet-potatoes-recipe/