Pecan pie double baked sweet potatoes Recipe

Get ready to fall in love with your new favorite holiday dish: Pecan pie double baked sweet potatoes. This recipe marries the coziness of twice-baked sweet potatoes with the crunchy, buttery decadence of pecan pie, creating a side (or dessert!) that always steals the show. A fluffy, cinnamon-infused mash is nestled back into its own skin, topped with a pecan streusel, and baked again until fragrant and golden. It’s the kind of showstopper you’ll want on your table for every gathering—and probably on an occasional weeknight, too!

Ingredients You’ll Need

The magic behind these Pecan pie double baked sweet potatoes is truly in the simplicity and synergy of a few essential ingredients. Each one plays a role in delivering the perfect blend of sweet, creamy, and crunchy, making every bite irresistible!

• Sweet potatoes: Choose medium-sized ones for even baking and a lusciously sweet, creamy base.
• Butter: Adds richness and brings out the natural sweetness of the potatoes.
• Maple syrup: For deep, natural sweetness and a hint of caramel flavor—so much better than plain sugar!
• Salt: A small amount sharpens flavor and keeps the dish from becoming overly sweet.
• Cinnamon: Warm, cozy spice that ties the whole dish together.
• Pecans: Roughly chopped for the perfect crunchy streusel with beautiful nutty notes.
• Flour: Use regular, oat, or gluten-free—this holds the streusel topping together.

How to Make Pecan pie double baked sweet potatoes

Step 1: Bake the Sweet Potatoes

Preheat your oven to 425°F and set your clean, whole sweet potatoes directly on the oven rack or a baking sheet. Bake for 40-55 minutes until they’re fork tender—you want them soft enough so a knife slides in easily. This step ensures you get that silky-smooth, caramelized interior that makes Pecan pie double baked sweet potatoes so irresistible.

Step 2: Cool and Prepare the Shells

Once baked, drop the oven temperature to 350°F and let the sweet potatoes sit until cool enough to handle. Carefully slice each potato lengthwise about three-quarters of the way up to remove the “lid,” revealing that gorgeous orange flesh inside. Gently scoop out the insides, leaving about ¼ inch attached to the skin (this keeps your potato shells sturdy for their second bake).

Step 3: Mash and Season

Place your scooped potato flesh in a mixing bowl. Add 2 tablespoons butter, 3 tablespoons maple syrup, ¼ teaspoon salt, and 1 teaspoon cinnamon. Mash it all together until smooth, creamy, and beautifully spiced. This is where that luscious sweet potato magic happens—don’t be shy about tasting and adjusting sweetness or spice to your liking.

Step 4: Make the Pecan Streusel

In a separate bowl, combine ¾ cup chopped pecans, ¼ cup flour (your choice of regular, oat, or gluten-free), 2 tablespoons butter, 2 tablespoons maple syrup, 1 teaspoon cinnamon, and a pinch of salt. Use a fork (or clean fingers!) to cut the butter in and mix everything together until you have a chunky, crumbly streusel. This is the *crunchy* crowning glory of your Pecan pie double baked sweet potatoes.

Step 5: Assemble and Double Bake

Spoon the mashed filling back into the sweet potato shells, piling it generously. Sprinkle each one with a good handful of pecan streusel. Arrange the stuffed potatoes on a baking sheet and pop them back in the oven at 350°F for 20-30 minutes. They’re done when the filling is heated through and the topping is toasted, fragrant, and golden brown.

How to Serve Pecan pie double baked sweet potatoes

Garnishes

A final flourish takes your Pecan pie double baked sweet potatoes from delicious to dazzling! You could drizzle a tiny bit of extra maple syrup just before serving, sprinkle a touch of flaky sea salt for contrast, or dust with a little more cinnamon. For a festive touch, try a few fresh rosemary leaves or even some orange zest to lift the flavors.

Side Dishes

These sweet potatoes are wonderfully versatile. Serve alongside roast turkey or ham at a holiday feast, pair with roasted chicken and simple greens for a cozy weeknight supper, or even group with other hearty veggie dishes for a memorable vegetarian spread. They also balance beautifully with tangy cranberry sauce or a garlicky sauteed green beans.

Creative Ways to Present

If you’re entertaining, try slicing the baked potatoes into halves or thick rounds before stuffing and topping—they make beautiful little boat-shaped appetizers! Or serve “family style” in a big casserole dish, mashed sweet potato on the bottom and a thick layer of pecan topping browned on top. However you serve them, these Pecan pie double baked sweet potatoes are guaranteed to be a conversation starter.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pecan pie double baked sweet potatoes in an airtight container in the refrigerator for up to 4 days. The flavors deepen as they sit, so don’t be surprised if they taste even better the next day.

Freezing

For longer storage, tightly wrap the stuffed (but unbaked) sweet potatoes in foil and place in a freezer-safe bag; they’ll keep for up to two months. When you’re ready to bake, thaw overnight in the fridge, add the topping, and bake until hot and crispy.

Reheating

To bring them back to life, reheat in a 350°F oven for 15-20 minutes, uncovered, until hot throughout and the topping crisps up again. The microwave works too, but you’ll lose that irresistible roasted crunch—so the oven is worth the extra time!

FAQs

Can I make Pecan pie double baked sweet potatoes ahead of time?

Absolutely! You can prepare them up to the point of the final bake, cover tightly, and refrigerate for up to 24 hours. Add the streusel just before baking for the best texture.

Are these gluten-free?

They can be! Simply use oat flour or your favorite gluten-free flour blend in the pecan streusel. The rest of the recipe is naturally gluten-free.

Can I use honey instead of maple syrup?

Yes, honey works beautifully if that’s what you have on hand. It will add its own subtle floral note—just use the same amount as the maple syrup.

What’s the best way to chop pecans for the topping?

A rough chop with a chef’s knife is best. You want some larger chunks for crunch, but also smaller pieces that’ll get toasty and stick to the topping.

Do these work as a dessert or a side?

Why choose? They’re sweet enough to serve as dessert with a scoop of vanilla ice cream, but balanced and hearty enough for any holiday side dish spread.

Final Thoughts

These Pecan pie double baked sweet potatoes have become a tradition at my table, and I can’t recommend them enough! Give them a try at your next gathering or just as a cozy treat—you’ll be amazed at how quickly they disappear. Enjoy every delicious, crunchy, cinnamon-spiced bite!

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