Description
A cozy, indulgent holiday side dish combining creamy sweet potatoes with a gooey, buttery pecan pie topping.
Ingredients
Scale
- 4 sweet potatoes (medium)
- 2 tbsp unsalted butter (softened)
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 0.5 tsp cinnamon
- 0.25 tsp nutmeg (optional)
- 1 pinch salt
- 4 tbsp unsalted butter (melted)
- 0.33 cup brown sugar
- 0.33 cup pecans (chopped)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 pinch cinnamon
- 1 pinch salt
Instructions
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
- Wash and dry sweet potatoes, then poke each several times with a fork.
- Bake sweet potatoes for 45–55 minutes until very soft.
- Cool for 10 minutes, then slice lengthwise.
- Scoop out flesh, leaving a thin layer to keep skins sturdy.
- Mash sweet potato flesh with butter, brown sugar, vanilla, cinnamon, nutmeg, and salt.
- Fill shells with mashed mixture.
- Mix melted butter, brown sugar, pecans, maple syrup, cinnamon, vanilla, and salt for the pecan topping.
- Spoon pecan topping over filled sweet potatoes.
- Bake again for 10–12 minutes until topping is bubbly.
Notes
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 15 mg
Keywords: Pecan Pie Twice Baked