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Pecan Pie Twice-Baked Sweet Potatoes

Pecan pie twice-baked sweet potatoes with creamy cinnamon-sweet filling and a caramelized pecan topping. Twice-baking at 400°F and 375°F gives tender skins plus a sticky, golden finish.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 3 sweet potatoes, large Bake until tender.
Sweet potato filling
  • 4 tbsp unsalted butter Softened.
  • 2 tbsp maple syrup
  • 1 tbsp brown sugar
  • 0.5 tsp cinnamon
  • 0.25 tsp vanilla
Pecan pie topping
  • 2 tbsp unsalted butter
  • 0.25 cup brown sugar
  • 2 tbsp maple syrup
  • 1 tbsp heavy cream
  • 1 cup pecans, chopped Roughly chopped.
  • 0.1 tsp salt Pinch.

Equipment

  • 1 sheet pan

Method
 

Bake and prep the sweet potatoes
  1. Bake the sweet potatoes at 400°F for 50 minutes, until tender. Let them cool slightly, then halve lengthwise.
  2. Scoop out the flesh and mash it until smooth. Mix in the softened butter, maple syrup, brown sugar, cinnamon, and vanilla until creamy.
Fill and make the pecan topping
  1. Fill each potato skin with the sweet mash. Arrange them so the tops are level for even browning.
  2. Melt the butter, then stir in brown sugar, maple syrup, heavy cream, and salt. Cook for 2 minutes, stirring, until glossy.
  3. Fold in the chopped pecans, then spoon the pecan topping over the filled potatoes. Make sure the pecans are evenly distributed on top.
Second bake
  1. Bake at 375°F for 15–18 minutes, until the topping looks caramelized and golden. Let rest briefly before serving so the topping sets.

Notes

For the creamiest filling, mash the sweet potato flesh while it’s still warm, then fold in butter and sweeteners right away. Refrigerate leftovers up to 4 days; reheat at 350°F until warmed through. Freezing isn’t recommended because the pecan topping can lose its sticky texture. For a less rich option, swap half the butter in the filling for an equal amount of olive-oil-based spread or reduce butter to 2 tbsp while keeping the maple syrup and spices.