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Pecan Pie Twice-Baked Sweet Potatoes

Pecan pie twice-baked sweet potatoes with creamy spiced filling and a caramelized pecan topping. Twice-baking at two temperatures gives tender skins and 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: 520
Ingredients Equipment Method Notes

Ingredients
  

sweet potatoes
  • 3 sweet potatoes Large; baked until very tender.
sweet potato filling
  • 4 tbsp unsalted butter Softened.
  • 2 tbsp maple syrup For the sweet mash.
  • 1 tbsp brown sugar Adds depth and caramel notes.
  • 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 Roughly chopped.
  • 0.125 tsp salt Pinch or to taste.

Equipment

  • 1 sheet pan

Method
 

Bake and prep the sweet potatoes
  1. Bake sweet potatoes on a sheet pan at 400F for 50 minutes until very tender, then cool slightly and halve lengthwise.
  2. Scoop out the flesh and mash it until smooth, then mix with softened butter, maple syrup, brown sugar, cinnamon, and vanilla until evenly combined.
  3. Fill each potato skin generously with the sweet mash and arrange filled skins on the sheet pan.
Make pecan pie topping and twice-bake
  1. In a saucepan, melt butter then stir in brown sugar, maple syrup, heavy cream, and salt, and cook for 2 minutes until glossy.
  2. Fold in the chopped pecans, then spoon the caramel pecan topping over the filled sweet potato skins.
  3. Bake at 375F for 15-18 minutes until the topping is caramelized and golden.

Notes

For easiest filling, mash the hot sweet potato flesh while it’s still warm so it mixes smoothly without lumps. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350F oven until warmed through. Freezing isn’t recommended because the topping can lose its sticky texture after thawing. For a lighter option, use light butter and reduce the heavy cream to 1 tsp while keeping the cook time the same.