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Pecan Pie Twice-Baked Sweet Potatoes

Pecan pie twice-baked sweet potatoes combine creamy, cinnamon-maple filling with a sticky caramel pecan topping. Baked twice for a golden, caramelized finish in the skins.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

sweet potatoes
  • 3 large sweet potatoes baked until tender
sweet potato filling
  • 4 tbsp unsalted butter softened
  • 2 tbsp maple syrup plus more to taste if needed
  • 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, roughly chopped
  • 0.06 tsp salt pinch

Equipment

  • 1 sheet pan

Method
 

Bake and prep the potatoes
  1. Bake the sweet potatoes at 400°F for 50 minutes, until very tender. Let them cool slightly, then halve lengthwise and place cut-side up for filling.
  2. Scoop out the flesh and mash it smooth. Stir in the softened unsalted butter, maple syrup, brown sugar, cinnamon, and vanilla until creamy and well combined.
  3. Fill the potato skins with the sweet mash. Press gently so the filling sits level in each skin.
Make the pecan pie topping and finish baking
  1. Melt the topping butter in a pan, then stir in brown sugar, maple syrup, heavy cream, and salt. Cook for 2 minutes while it turns glossy and thickens—look for small bubbles at the edges.
  2. Fold in the chopped pecans. Keep mixing until the nuts are evenly coated with the caramel.
  3. Spoon the pecan topping over the filled potatoes. Bake at 375°F for 15 to 18 minutes until the topping is caramelized and golden.

Notes

For the creamiest filling, mash thoroughly while the sweet potato flesh is still warm, so the butter melts in. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through and the topping loosens slightly. Freezing is not recommended because the sweet potato texture can become watery after thawing. Dietary swap: use a plant-based butter substitute and a dairy-free heavy cream for a dairy-reduced version.