Description
Pecan pie double baked sweet potatoes are a delicious and innovative twist on the classic sweet potato dish. Perfect for Thanksgiving or any festive gathering, this recipe combines the natural sweetness of sweet potatoes with rich maple syrup and warm cinnamon spices. The addition of a crunchy pecan topping creates a delightful contrast in texture, making it an appealing dessert or side dish that everyone will adore. With simple preparation steps, even novice cooks can impress their family and friends with this comforting and nutritious option. Enjoy the vibrant flavors and textures of this autumn-inspired recipe.
Ingredients
- 4 medium sweet potatoes
- 2 tbsp butter
- 3 tbsp maple syrup
- 1/4 tsp salt
- 1 tsp cinnamon
- 3/4 cup pecans (chopped)
- 1/4 cup flour (oat or gluten-free)
Instructions
- Preheat the oven to 425°F. Bake the clean sweet potatoes for 40-55 minutes until soft.
- Allow the sweet potatoes to cool before reducing the oven temperature to 350°F.
- Slice each potato lengthwise and scoop out the flesh into a bowl, leaving some flesh in the skins.
- Mash the scooped sweet potato with butter, maple syrup, salt, and cinnamon until combined.
- Stuff the sweet potato skins with the mixture and top with a mixture of pecans, flour, butter, and maple syrup.
- Bake for an additional 20-30 minutes until heated through and topping is golden.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 260
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg
Keywords: For added flavor, use freshly ground cinnamon. Feel free to experiment with different nuts or spices based on your preference.