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Pecan Pie Twice Baked Sweet Potatoes

A rich, cozy holiday side dish featuring sweet potatoes filled with buttery pecan pie topping, baked to caramelized perfection.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 halves
Course: Side Dish
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potatoes
  • 4 large sweet potatoes
  • 2 tbsp unsalted butter softened
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
  • salt pinch
Pecan Pie Topping
  • 1 cup chopped pecans
  • 0.33 cup brown sugar
  • 3 tbsp unsalted butter melted
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
  • salt pinch

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment or foil.
  2. Bake sweet potatoes for 50–60 minutes until very soft.
  3. Slice each potato lengthwise and scoop out the flesh, leaving a border to keep skins sturdy.
  4. Mash potato flesh with butter, brown sugar, vanilla, cinnamon, and salt until smooth.
  5. Spoon mixture back into potato skins, mounding slightly.
  6. Mix chopped pecans, brown sugar, melted butter, maple syrup, vanilla, cinnamon, and salt.
  7. Top each filled potato with the pecan mixture.
  8. Bake 12–15 minutes until topping is caramelized and bubbly.

Notes

Can be assembled ahead and baked before serving.