Listen, someone looked at sweet potato casserole, looked at pecan pie, and said “what if we just merged these into one glorious dish that’s both a side AND dessert?” That’s exactly what Pecan Pie Twice Baked Sweet Potatoes are. These are baked sweet potatoes that get scooped out, mashed with butter, brown sugar, and warm spices, stuffed back into their skins, then topped with a gooey pecan pie topping that’s basically candied pecans in the best way possible. They’re sweet but not too sweet, they’re individual portions so no fighting over serving sizes, and they look fancy enough for a holiday table but are stupid easy to make. The sweet potato is creamy and spiced, the pecan topping is crunchy and caramelized, and together they’re basically Thanksgiving in edible form. I made these for a friendsgiving once and someone said they were better than actual pecan pie. Another person asked if they could just skip dinner and eat four of these. These sweet potatoes cause menu rebellion and dessert-for-dinner temptation.
Why You’ll Love This Recipe
Two dishes in one. Side dish? Dessert? Yes. The answer is yes.
Individual portions. No serving drama, no messy casserole dishes. Everyone gets their own.
Make-ahead friendly. Prep everything ahead, bake right before serving. Holiday lifesaver.
Impressive but easy. These look like you spent hours. You didn’t. You just have good taste.
Sweet potato + pecan pie. Why choose when you can have both?
Natural serving vessel. The potato skin is the bowl. One less dish to wash.
Healthier than pie. Okay, barely, but there ARE vegetables involved here.
The Good Stuff You’ll Need
For the Sweet Potatoes:
- 4 large sweet potatoes (about 8-10 oz each)
- 4 tbsp unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/4 cup heavy cream or milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
For the Pecan Pie Topping:
- 1 1/2 cups pecan halves, roughly chopped
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 3 tbsp maple syrup or corn syrup
- 1 tbsp heavy cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 egg, lightly beaten (acts as binder)
Optional Toppings:
- Mini marshmallows (if you want that classic casserole vibe)
- Extra butter
- Flaky sea salt
Equipment:
- Baking sheet
- Aluminum foil or parchment paper
- Mixing bowls
- Potato masher or fork
- Small saucepan
- Spoon for scooping
Let’s Do This
Step 1: Bake the Sweet Potatoes
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.
Wash and dry the sweet potatoes. Prick each one several times with a fork. This lets steam escape so they don’t explode in your oven.
Place sweet potatoes directly on the oven rack or on the prepared baking sheet. Bake for 50-60 minutes until completely tender. You should be able to easily pierce them with a knife.
Remove from oven and let cool for 10 minutes until you can handle them without burning yourself. Leave the oven on—you’ll need it again.
Step 2: Scoop and Mash the Sweet Potatoes
Cut each sweet potato in half lengthwise. Be careful—they’ll still be hot.
Using a spoon, carefully scoop out most of the flesh, leaving about 1/4 inch of potato in the skin so the shells hold their shape. Don’t scoop too aggressively or you’ll tear the skins.
Place the scooped sweet potato flesh in a large bowl. Set the empty potato skins on the baking sheet.
Mash the sweet potato with a potato masher or fork until mostly smooth. Some small lumps are fine—this isn’t baby food.
Add butter, brown sugar, cream, vanilla extract, cinnamon, nutmeg, and salt. Mix until everything is combined and the mixture is creamy. Taste and adjust sweetness/spices if needed.
Step 3: Stuff the Sweet Potatoes
Spoon the mashed sweet potato mixture back into the potato skins, mounding it slightly. Don’t be shy—pile it high. These should look abundant.
Use the back of a spoon to create a slight well in the center of each stuffed potato. This gives the pecan topping somewhere to sit.
Step 4: Make the Pecan Pie Topping
In a medium bowl, combine chopped pecans, brown sugar, melted butter, maple syrup, heavy cream, vanilla extract, cinnamon, and salt. Mix well.
Add the lightly beaten egg and stir until everything is evenly coated. The mixture should be thick and sticky, like a pecan pie filling.
The egg acts as a binder and helps everything stick together and form a slightly crispy top when baked.
Step 5: Top and Bake
Generously spoon the pecan mixture over each stuffed sweet potato. Really pile it on—don’t be stingy with the pecans. This is what makes them special.
Press the topping down gently so it adheres. It should cover most of the mashed sweet potato surface.
Bake at 350°F (175°C) for 20-25 minutes until the pecan topping is golden brown and bubbly, and the sweet potatoes are heated through.
If the pecans are browning too fast, tent loosely with foil for the last 10 minutes.
Step 6: Cool Slightly and Serve
Let the sweet potatoes cool for 5-10 minutes before serving. The topping will be VERY hot straight from the oven.
If using mini marshmallows, add them in the last 5 minutes of baking so they get toasted.
Serve warm and watch people’s minds get blown. Try not to eat three yourself. This is very difficult.
Serving Suggestions
These are already a complete experience, but here are some ideas:
- Serve as a side dish at Thanksgiving or holiday meals
- Serve as dessert with vanilla ice cream on the side
- Drizzle with extra maple syrup for ultimate sweetness
- Add a dollop of whipped cream or Greek yogurt
- Serve family-style on a large platter
- Pair with roasted turkey, ham, or pork
- Make them the star of a vegetarian holiday plate
Switch It Up
Classic Sweet Potato Casserole Style: Add mini marshmallows on top with the pecans.
Bourbon Pecan: Add 1-2 tbsp bourbon to the pecan topping for grown-up flavor.
Coconut Pecan: Add 1/4 cup shredded coconut to the pecan mixture.
Apple Pecan: Add diced apples to the mashed sweet potato for extra fall flavor.
Cranberry Orange: Add dried cranberries and orange zest to the mashed sweet potato.
Maple Pecan: Use all maple syrup instead of brown sugar in the topping.
Gingersnap Crust: Crumble gingersnap cookies over the sweet potato before adding pecans.
Savory Version: Skip the sugar in the sweet potato, add garlic and herbs, use less sweet pecan topping.
Storage and Make-Ahead Tips
These are PERFECT for make-ahead holiday planning.
Make-ahead method 1 (recommended): Bake and stuff the sweet potatoes up to 2 days ahead. Cover and refrigerate. Make the pecan topping and refrigerate separately. When ready to serve, top and bake as directed, adding 5-10 extra minutes since they’re cold.
Make-ahead method 2: Complete everything through stuffing and topping. Cover tightly and refrigerate up to 1 day ahead. Bake when ready.
Refrigerate: Store baked sweet potatoes in an airtight container for up to 4 days. Reheat in a 350°F oven for 15-20 minutes.
Freeze: Freeze assembled but unbaked sweet potatoes for up to 2 months. Thaw in fridge overnight, then bake as directed.
Reheat: Oven is best (350°F for 15-20 minutes). Microwave works in a pinch but the topping won’t be as crispy.
Pecan topping alone: Make the topping up to 3 days ahead and refrigerate. It’ll firm up, so let it come to room temp before using.
Why This Works So Damn Well
Pecan Pie Twice Baked Sweet Potatoes work because they balance textures and flavors perfectly. Baking the sweet potatoes first concentrates their natural sweetness and creates a fluffy, creamy texture when mashed. The skins become sturdy enough to hold everything without getting soggy.
Leaving sweet potato in the skins (not scooping them completely clean) provides structure and prevents the skins from tearing or collapsing. That thin layer also adds texture contrast—you get creamy filling, slightly chewy skin, and crunchy topping.
The mashed sweet potato filling is intentionally not too sweet because the pecan topping is where most of the sweetness comes from. Together, they balance out to taste like a dessert without being cloying.
The egg in the pecan topping is crucial. It binds everything together and helps create that slightly crispy, caramelized top that mimics pecan pie filling. Without it, the topping would just be loose, buttery pecans that fall off.
Baking at a lower temperature (350°F) for the second bake prevents the pecans from burning while giving everything time to heat through and the topping time to caramelize and set. High heat would burn the pecans before the centers warmed up.
The combination of butter, brown sugar, and maple syrup creates a caramel-like coating on the pecans that hardens slightly as it cools, giving you that pecan pie texture without needing actual pie filling.
When to Make These
Thanksgiving: These ARE Thanksgiving. They solve the sweet potato casserole debate.
Christmas dinner: Festive, impressive, and everyone gets their own.
Friendsgiving: Show up with these and instantly be everyone’s favorite friend.
Fall dinner parties: Peak autumn vibes in edible form.
Holiday potlucks: Make these and win. Period.
Sunday dinners: Fancy enough for special but easy enough for regular.
Meal prep: Make a batch on Sunday, reheat throughout the week.
Questions People Actually Ask
Q: Can I use regular potatoes instead? A: You could, but why? Sweet potatoes are what make this work. Regular potatoes wouldn’t have the sweetness or the color.
Q: My sweet potatoes are huge. Can I use them? A: Yes! Just adjust the filling ratio. You might need to make extra mashed sweet potato filling. Or cut them into smaller pieces.
Q: The pecan topping is sliding off. Help! A: Create a deeper well in the mashed sweet potato, and press the topping down gently. Also make sure the sweet potato filling is thick enough (not too much cream).
Q: Can I make these without eggs? A: The egg is in the topping, not the sweet potato filling. You can try skipping it, but the topping won’t bind as well. Use 1 tbsp cornstarch mixed with 2 tbsp water as a substitute.
Q: These are too sweet for me. How do I fix that? A: Reduce or eliminate sugar in the sweet potato filling. Use less brown sugar in the topping. Add a pinch more salt to both.
Q: My skins tore. Can I still use them? A: If they’re not completely destroyed, yes. Just be gentle when filling them. If they’re really torn, you can make this as a casserole instead.
Q: Can I use sweet potato casserole topping instead? A: Absolutely! The streusel topping from sweet potato casserole works great here too.
Q: Do I have to use pecans? A: Pecans are traditional, but walnuts work too. Almonds would be weird but technically possible.
Q: How do I keep them warm for serving? A: Keep in a 200°F oven for up to 30 minutes. Cover loosely with foil to prevent over-browning.
Print
Pecan Pie Twice Baked Sweet Potatoes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
Description
Listen, someone looked at sweet potato casserole, looked at pecan pie, and said “what if we just merged these into one glorious dish that’s both a side AND dessert?” That’s exactly what Pecan Pie Twice Baked Sweet Potatoes are. These are baked sweet potatoes that get scooped out, mashed with butter, brown sugar, and warm spices, stuffed back into their skins, then topped with a gooey pecan pie topping that’s basically candied pecans in the best way possible. They’re sweet but not too sweet, they’re individual portions so no fighting over serving sizes, and they look fancy enough for a holiday table but are stupid easy to make. The sweet potato is creamy and spiced, the pecan topping is crunchy and caramelized, and together they’re basically Thanksgiving in edible form. I made these for a friendsgiving once and someone said they were better than actual pecan pie. Another person asked if they could just skip dinner and eat four of these. These sweet potatoes cause menu rebellion and dessert-for-dinner temptation.
Ingredients
For the Sweet Potatoes:
- 4 large sweet potatoes (about 8–10 oz each)
- 4 tbsp unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/4 cup heavy cream or milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
For the Pecan Pie Topping:
- 1 1/2 cups pecan halves, roughly chopped
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 3 tbsp maple syrup or corn syrup
- 1 tbsp heavy cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 egg, lightly beaten (acts as binder)
Optional Toppings:
- Mini marshmallows (if you want that classic casserole vibe)
- Extra butter
- Flaky sea salt
Equipment:
- Baking sheet
- Aluminum foil or parchment paper
- Mixing bowls
- Potato masher or fork
- Small saucepan
- Spoon for scooping
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.
Wash and dry the sweet potatoes. Prick each one several times with a fork. This lets steam escape so they don’t explode in your oven.
Place sweet potatoes directly on the oven rack or on the prepared baking sheet. Bake for 50-60 minutes until completely tender. You should be able to easily pierce them with a knife.
Remove from oven and let cool for 10 minutes until you can handle them without burning yourself. Leave the oven on—you’ll need it again.
Cut each sweet potato in half lengthwise. Be careful—they’ll still be hot.
Using a spoon, carefully scoop out most of the flesh, leaving about 1/4 inch of potato in the skin so the shells hold their shape. Don’t scoop too aggressively or you’ll tear the skins.
Place the scooped sweet potato flesh in a large bowl. Set the empty potato skins on the baking sheet.
Mash the sweet potato with a potato masher or fork until mostly smooth. Some small lumps are fine—this isn’t baby food.
Add butter, brown sugar, cream, vanilla extract, cinnamon, nutmeg, and salt. Mix until everything is combined and the mixture is creamy. Taste and adjust sweetness/spices if needed.
Spoon the mashed sweet potato mixture back into the potato skins, mounding it slightly. Don’t be shy—pile it high. These should look abundant.
Use the back of a spoon to create a slight well in the center of each stuffed potato. This gives the pecan topping somewhere to sit.
In a medium bowl, combine chopped pecans, brown sugar, melted butter, maple syrup, heavy cream, vanilla extract, cinnamon, and salt. Mix well.
Add the lightly beaten egg and stir until everything is evenly coated. The mixture should be thick and sticky, like a pecan pie filling.
The egg acts as a binder and helps everything stick together and form a slightly crispy top when baked.
Generously spoon the pecan mixture over each stuffed sweet potato. Really pile it on—don’t be stingy with the pecans. This is what makes them special.
Press the topping down gently so it adheres. It should cover most of the mashed sweet potato surface.
Bake at 350°F (175°C) for 20-25 minutes until the pecan topping is golden brown and bubbly, and the sweet potatoes are heated through.
If the pecans are browning too fast, tent loosely with foil for the last 10 minutes.
Let the sweet potatoes cool for 5-10 minutes before serving. The topping will be VERY hot straight from the oven.
If using mini marshmallows, add them in the last 5 minutes of baking so they get toasted.
Serve warm and watch people’s minds get blown. Try not to eat three yourself. This is very difficult.
Notes
These are already a complete experience, but here are some ideas:
- Serve as a side dish at Thanksgiving or holiday meals
- Serve as dessert with vanilla ice cream on the side
- Drizzle with extra maple syrup for ultimate sweetness
- Add a dollop of whipped cream or Greek yogurt
- Serve family-style on a large platter
- Pair with roasted turkey, ham, or pork
- Make them the star of a vegetarian holiday plate
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
Nutrition
- Calories: ~380 kcal
- Sugar: ~28g
- Sodium: ~180mg
- Fat: ~20g
- Carbohydrates: ~48g
- Protein: ~4g
