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Pecan Pie Twice-Baked Sweet Potatoes

Pecan pie twice-baked sweet potatoes with a creamy sweet potato filling and a caramelized pecan pie topping. Bake once, scoop and mash, fill the skins, then bake again until the pecan topping turns golden and sticky.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes (baked)
  • 3 sweet potatoes Bake until tender, then cool slightly before halving and scooping.
Sweet potato filling
  • 4 tbsp unsalted butter Soften for easier mashing.
  • 2 tbsp maple syrup
  • 1 tbsp brown sugar
  • 0.5 tsp cinnamon
  • 0.25 tsp vanilla
Pecan pie topping
  • 2 tbsp unsalted butter
  • 0.25 cup brown sugar
  • 2 tbsp maple syrup
  • 1 tbsp heavy cream
  • 1 cup pecans Roughly chopped.
  • 1 salt Pinch.

Equipment

  • 1 sheet pan

Method
 

Bake the sweet potatoes
  1. Bake the sweet potatoes at 400F for 50 minutes, then cool slightly and halve lengthwise.
  2. Scoop out the flesh, keeping the skins intact as the serving cups.
Make the sweet potato filling
  1. Mash the sweet potato flesh with butter, maple syrup, brown sugar, cinnamon, and vanilla until smooth and creamy.
  2. Fill each potato skin with the sweet mash, piling it slightly high.
Make the pecan pie topping
  1. Melt the butter in a pan, then stir in brown sugar, maple syrup, heavy cream, and salt.
  2. Cook the mixture for 2 minutes, stirring until it looks glossy and thickens.
  3. Fold in the pecans, then spoon the topping evenly over the filled potatoes.
Twice-bake
  1. Bake at 375F for 15-18 minutes until the topping is caramelized and golden.

Notes

For best texture, mash while the filling is warm so it stays smooth and spoonable. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350F oven until warmed through. Freeze baked stuffed sweet potatoes for up to 2 months, then thaw overnight and reheat until hot. For a dairy-reduced option, use plant-based butter and replace heavy cream with full-fat coconut cream.