Pecan Pie Double Baked Sweet Potatoes Recipe

Introduction

Pecan pie double baked sweet potatoes are a delightful twist on a classic favorite. Creamy mashed sweet potatoes are loaded with warm spices and topped with a crunchy pecan streusel, making for a comforting and impressive side dish or dessert.

Ingredients

• 4 medium sweet potatoes (washed and dried)
• 2 tbsp butter (salted or unsalted)
• 3 tbsp maple syrup
• 1/4 tsp salt
• 2 tsp cinnamon (divided)
• 3/4 cup pecans (roughly chopped)
• 1/4 cup flour (oat flour or gluten-free flour can be used)
• 2 tbsp butter (cold, cubed)
• 2 tbsp maple syrup

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Bake the washed sweet potatoes directly on the oven rack until soft in the center, about 40-55 minutes. Test doneness by inserting a knife—if it slides in easily, they are ready.
2. Step 2: Reduce the oven temperature to 350°F (175°C). Allow the sweet potatoes to cool enough to handle safely.
3. Step 3: Slice each sweet potato lengthwise about three-quarters down to remove the top portion. Carefully scoop out the flesh into a medium bowl, leaving about a 1/4-inch border of sweet potato in the skin to maintain stability.
4. Step 4: Mash the sweet potato flesh, then stir in 2 tablespoons butter, 3 tablespoons maple syrup, 1/4 teaspoon salt, and 1 teaspoon cinnamon until well combined.
5. Step 5: Fill the sweet potato skins with the mashed sweet potato mixture, smoothing the tops.
6. Step 6: Prepare the pecan topping by combining the chopped pecans, 2 tablespoons maple syrup, cold cubed butter, remaining 1 teaspoon cinnamon, flour, and salt in a bowl. Use a fork to mix until crumbly.
7. Step 7: Sprinkle the pecan topping evenly over each filled sweet potato.
8. Step 8: Bake the stuffed sweet potatoes at 350°F (175°C) for 20-30 minutes, or until the filling is heated through and the topping is golden and crisp.

Tips & Variations

• For a dairy-free version, substitute butter with coconut oil or vegan margarine.
• Use maple syrup for a natural sweetener, but honey or agave nectar can work as alternatives.
• Try adding a pinch of nutmeg or allspice to the mashed sweet potatoes for extra warmth.
• Leftover filling can be used as a spread on toast or mixed into oatmeal for added flavor.

Storage

Store leftover double baked sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain crispness of the topping. Avoid microwaving to keep the pecan crust crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can assemble the sweet potatoes and pecan topping ahead of time, store them covered in the refrigerator, and bake just before serving.

Can I use regular potatoes instead of sweet potatoes?

While regular potatoes can be used, sweet potatoes provide a natural sweetness and texture that pairs best with the pecan streusel topping in this recipe.