Pecan Pie Twice Baked Sweet Potatoes: The Ultimate Holiday Side Dish Everyone Loves
When it comes to holiday cooking, everyone expects the classics—mashed potatoes, stuffing, green bean casserole, cranberry sauce, and of course, something involving sweet potatoes. Traditionally, sweet potato casserole is topped with marshmallows or a crunchy pecan crumble. But if you’re ready to create a show-stopping side dish that tastes like dessert while still fitting perfectly next to your turkey, then Pecan Pie Twice Baked Sweet Potatoes are exactly what you need.
This recipe combines the best parts of a Thanksgiving sweet potato casserole with the rich, buttery, caramel-like flavor of a classic pecan pie. The result? Individual sweet potato boats with a luxurious pecan filling that caramelizes as it bakes, turning every bite into a sweet, crunchy, silky-smooth masterpiece.
Even better, these twice baked sweet potatoes look incredibly impressive on the table but require only simple ingredients you probably already have in your pantry. They’re naturally gluten-free, wholesome, and can easily be made ahead for a stress-free holiday meal.
In this full guide, you’ll find everything you need—from ingredients to instructions to variations. Whether you’re planning a cozy family dinner or a full holiday feast, this recipe is guaranteed to earn a permanent spot in your seasonal rotation.
Why This Recipe Works
- Twice baked means double the flavor. Roasting the sweet potatoes first intensifies their natural sweetness and softens the flesh to a perfect fluffy consistency.
- Pecan pie topping takes it over the top. Brown sugar, butter, maple syrup, vanilla, and crunchy pecans create a gooey, caramel-like layer.
- Individual portions = elegant presentation. Plating becomes effortless, and each person gets their own perfectly filled sweet potato half.
- Versatile enough for any holiday. Thanksgiving, Christmas, or even Sunday dinner—this recipe fits every season where cozy comfort food is welcome.
- Easier than traditional pecan pie. No crust, no rolling, no stress—just spoon, mix, and bake.
Ingredients
For the Sweet Potatoes
- 4 large sweet potatoes
- 2 tbsp unsalted butter, softened
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
For the Pecan Pie Topping
- 1 cup chopped pecans
- 1/3 cup brown sugar
- 3 tbsp melted unsalted butter
- 2 tbsp maple syrup (or honey)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 400°F (205°C).
Line a baking sheet with foil or parchment paper. - Bake the sweet potatoes.
Wash and dry the sweet potatoes, poke each one several times with a fork, and place them on the baking sheet. Bake for 50–60 minutes, or until completely tender. - Slice and scoop.
Let the potatoes cool enough to handle, then slice each one lengthwise. Carefully scoop out the flesh, leaving a thin border to keep the skins sturdy. - Mash the sweet potato filling.
In a medium bowl, combine the sweet potato flesh with butter, brown sugar, vanilla, cinnamon, and a pinch of salt. Mash until smooth and creamy. - Refill the potato skins.
Spoon the sweet potato mixture back into each potato shell, mounding slightly. - Make the pecan pie topping.
In a separate bowl, mix the chopped pecans, brown sugar, melted butter, maple syrup, vanilla, cinnamon, and salt until everything is coated and sticky. - Top the sweet potatoes.
Spoon the pecan mixture generously over each filled potato. - Bake again.
Return to the oven and bake for 12–15 minutes, until the topping is bubbly and caramelized. - Serve warm.
These are best served straight from the oven, but they reheat beautifully.
Pecan Pie Twice Baked Sweet Potatoes
Ingredients
Equipment
Method
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment or foil.
- Bake sweet potatoes for 50–60 minutes until very soft.
- Slice each potato lengthwise and scoop out the flesh, leaving a border to keep skins sturdy.
- Mash potato flesh with butter, brown sugar, vanilla, cinnamon, and salt until smooth.
- Spoon mixture back into potato skins, mounding slightly.
- Mix chopped pecans, brown sugar, melted butter, maple syrup, vanilla, cinnamon, and salt.
- Top each filled potato with the pecan mixture.
- Bake 12–15 minutes until topping is caramelized and bubbly.
Notes
Tips for Success
- Pick uniform sweet potatoes: They bake evenly and look better when plated.
- Don’t over-scoop the skins: Leave enough structure to prevent tearing.
- Toast your pecans first for extra flavor: If you want deeper nuttiness, toast pecans in a dry skillet for 2–3 minutes.
- Use maple syrup for the best caramel flavor: Honey works, but maple gives the classic pecan pie notes.
- Make ahead: Bake and assemble earlier in the day, refrigerate, and bake the final 15 minutes before serving.
Variations
- Marshmallow topping: Add mini marshmallows on top of the pecans for a hybrid casserole.
- Coconut pecan topping: Add 1/4 cup shredded coconut to the filling.
- Bourbon pecan topping: Add 1 tbsp bourbon for adults (optional flavor twist).
- Honey-pecan version: Swap maple syrup for honey for a lighter sweetness.
Serving Suggestions
These sweet potatoes pair beautifully with:
- Roast turkey or chicken
- Ham
- Prime rib
- Holiday salads
- Green beans or Brussels sprouts
They also shine as a vegetarian main dish when paired with a fresh salad or grain pilaf.
Fun Fact
Twice baked potatoes first appeared in American cookbooks in the late 1800s, typically featuring white potatoes, cheese, and cream. Over time, creative cooks began applying the technique to sweet potatoes. Today, the combination of twice baked sweet potatoes with classic pecan pie ingredients is considered one of the most beloved modern Thanksgiving mash-ups.
