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–+ servings

Pecan Pie Double Baked Sweet Potatoes

A delicious twist on traditional sweet potatoes, baked twice and topped with a pecan pie filling for a sweet and nutty flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Sweet Potatoes
  • 4 medium sweet potatoes washed and scrubbed
Pecan Pie Filling
  • 1 cup pecans chopped
  • 1 cup brown sugar packed
  • 1/2 cup corn syrup light or dark
  • 2 large eggs beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
Topping
  • 1/2 cup whipped cream for serving
  • 1 tablespoon maple syrup optional for drizzling

Method
 

Bake Sweet Potatoes
  1. Preheat the oven to 400°F (200°C). Pierce each sweet potato several times with a fork. Place them on a baking sheet and bake for 45-50 minutes, or until tender.
  2. Remove from the oven and let cool slightly. Cut each sweet potato in half lengthwise and scoop out the flesh into a mixing bowl, leaving a small border.
Prepare Pecan Filling
  1. In a mixing bowl, combine the sweet potato flesh, chopped pecans, brown sugar, corn syrup, beaten eggs, vanilla extract, and salt. Mix until smooth and well combined.
Double Bake
  1. Spoon the pecan filling back into the sweet potato skins. Place them back in the oven and bake for an additional 15-20 minutes, until the filling is set and slightly golden.
Serve
  1. Remove from the oven and let cool for a few minutes. Serve warm, topped with whipped cream and drizzled with maple syrup if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 6gFat: 15gSaturated Fat: 3gFiber: 5gSugar: 25g

Notes

For a richer flavor, you can add a pinch of cinnamon or nutmeg to the pecan filling.

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