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