Pecan Pie Twice Baked Sweet Potatoes – A Cozy Southern-Inspired Holiday Treat

There’s something magical about the smell of warm sweet potatoes mingling with brown sugar, butter, vanilla, and pecans on a crisp holiday afternoon. Pecan Pie Twice Baked Sweet Potatoes are the best of both worlds: they deliver the nostalgic goodness of a traditional sweet potato casserole while also offering the rich, caramelized flavor of an old-fashioned pecan pie. And the best part? Each portion is served in its own sweet potato shell—rustic, charming, and perfect for any holiday table.

If you’re someone who looks forward to sweet, cozy comfort food dishes during Thanksgiving, Christmas, or any chilly winter gathering, this recipe is about to become your new favorite. These twice baked sweet potatoes are soft, creamy, nutty, and sweet without feeling too heavy. Plus, they’re incredibly easy to make and reheat beautifully, making them a dream for meal-prepping your holiday menu.

Every year, I try to experiment with at least one festive side dish. Yet somehow, I always find myself pulled back to the warm, cinnamon-spiced goodness of sweet potatoes. They’re naturally sweet, tender, and hearty—a blank canvas for creating something extraordinary. And when you combine them with the flavors of pecan pie, something unforgettable happens. The filling is creamy and velvety, while the pecan topping becomes crunchy, buttery, and caramel-like as it bakes. It’s a beautiful contrast of textures in every bite.

These sweet potatoes are not just delicious—they bring back memories of old Southern kitchens, farm tables, and holiday gatherings that went long into the night. They feel familiar and comforting, while still giving you something a little unique to share with your family and friends.

So whether you’re serving these as a holiday side dish, a cozy weekend treat, or even a dessert substitute, one thing’s for certain: everyone at the table will ask for the recipe.

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Ingredients:

• 4 medium sweet potatoes
• 4 tablespoons unsalted butter, softened
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup heavy cream (or milk)
• 1 cup chopped pecans
• 3 tablespoons melted butter (for topping)
• 1/4 cup brown sugar (for topping)
• 2 tablespoons maple syrup
• Optional: 1/4 teaspoon cinnamon for topping

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Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.
2. Scrub the sweet potatoes and prick each one several times with a fork. Place them on the baking sheet and bake for 50–60 minutes, or until very soft.
3. Remove the sweet potatoes from the oven and let them cool just enough to handle. Reduce oven temperature to 350°F (175°C).
4. Slice each sweet potato in half lengthwise. Scoop out most of the flesh, leaving a thin border so the skins hold their shape.
5. Place the scooped sweet potato flesh into a mixing bowl. Add softened butter, 1/3 cup brown sugar, vanilla, cinnamon, nutmeg, salt, and heavy cream. Mix until smooth and creamy.
6. Spoon the sweet potato filling back into the shells, dividing evenly.
7. In a separate small bowl, mix the chopped pecans, melted butter, 1/4 cup brown sugar, maple syrup, and optional cinnamon. Stir until fully coated.
8. Spoon the pecan topping generously over each filled sweet potato.
9. Return the potatoes to the oven and bake for 15–20 minutes, until the pecans are toasted and the filling is warmed through.
10. Serve warm, optionally drizzled with extra maple syrup.

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Tips & Tricks

Choose the right sweet potatoes:
Look for similarly sized sweet potatoes so they bake evenly and look uniform when serving.

For extra creaminess:
Add 1 ounce of cream cheese to the sweet potato mixture for a slightly richer texture.

To avoid soggy skins:
Bake the scooped-out shells for 5 minutes before refilling them. This helps them firm up and hold the filling without collapsing.

Make ahead easily:
Prepare and assemble the sweet potatoes up to 48 hours in advance. Leave the final bake for just before serving.

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Variations

Candied Pecan Version:
Add 1 tablespoon of white sugar and a pinch of cayenne pepper to the pecan topping for a sweet-spicy crunch.

Marshmallow Twist:
Add a small handful of mini marshmallows under the pecan topping for a hybrid casserole-inspired finish.

Coconut Lovers:
Mix 2 tablespoons shredded coconut into the pecan topping for a tropical, toasty touch.

Savory-Sweet Balance:
Add 2 teaspoons of browned butter and a sprinkle of sea salt over the top for a more sophisticated flavor.

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Serving Suggestions

• Pair with roasted turkey, glazed ham, or herb-butter chicken for a stunning holiday plate.
• Serve as a dessert with a scoop of vanilla ice cream.
• Add them to a holiday brunch table alongside cinnamon rolls and fruit salad.
• Drizzle with warm caramel sauce for an extra indulgent treat.

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Storage Information

Refrigerator:
Store leftovers tightly covered for 3–4 days.

Freezer:
Wrap individually and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat:
Bake at 350°F for 15–20 minutes or microwave in 30-second intervals until warm.

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FAQ

Can I use canned sweet potatoes?
It’s not recommended. Fresh baked sweet potatoes give the best texture and flavor.

Can I replace the pecans?
Yes! Walnuts or almonds work well, though pecans give that classic Southern pie flavor.

Can this be made dairy-free?
Swap butter for coconut oil and use coconut milk or oat milk in the filling.

Are these sweet enough for dessert?
Absolutely—they’re like individual sweet potato pies without the crust.

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History / Fun Facts

Sweet potatoes have long been beloved across the American South, where cooks traditionally paired them with warming spices, butter, and sugar. Pecan pie emerged later but quickly became an iconic dessert, especially in regions abundant with wild pecan trees. Combining the two into a “twice baked” creation is a modern twist that captures the essence of both traditions. It’s a dish that feels timeless yet exciting—something that bridges generations around the holiday table.