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Pecan Pie Twice Baked Sweet Potatoes

Creamy twice baked sweet potatoes filled with warm spices and topped with a buttery pecan pie-inspired topping.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 4 potato halves
Course: Dessert, Side Dish
Cuisine: American, Southern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potato Filling
  • 4 medium sweet potatoes
  • 4 tbsp unsalted butter, softened
  • 1/3 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 cup heavy cream (or milk)
Pecan Pie Topping
  • 1 cup chopped pecans
  • 3 tbsp melted butter
  • 1/4 cup brown sugar
  • 2 tbsp maple syrup

Equipment

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

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment.
  2. Prick sweet potatoes and bake for 50–60 minutes until soft.
  3. Reduce oven temperature to 350°F (175°C).
  4. Slice potatoes in half and scoop out flesh.
  5. Mix sweet potato flesh with butter, brown sugar, vanilla, cinnamon, nutmeg, salt, and cream.
  6. Refill potato skins with mixture.
  7. Combine pecans, melted butter, brown sugar, and maple syrup.
  8. Top each potato with pecan mixture.
  9. Bake for 15–20 minutes until topping is toasted.

Notes

For a sweeter dessert-style version, drizzle with caramel sauce after baking.