7-Ingredient Pecan Pie Twice-Baked Sweet Potatoes You’ll Crave

Name: 7-Ingredient Pecan Pie Twice-Baked Sweet Potatoes You'll Crave
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 4 medium sweet potatoes; 1/2 cup chopped pecans; 1/4 cup brown sugar; 2 tbsp unsalted butter, melted; 1/4 tsp ground cinnamon; 1/4 tsp vanilla extract; Pinch of salt; 1 egg, beaten; 2 tbsp maple syrup

Author: lia

Published: October 2, 2025

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Oh my goodness, let me tell you about the time I accidentally created pecan pie twice-baked sweet potatoes during a Thanksgiving kitchen disaster! I was making my usual sweet potato casserole when I realized I forgot the marshmallows (whoops!). In a panic, I grabbed some pecans and maple syrup from the pantry and – bam – magic happened. That happy accident turned into our family’s most requested holiday side dish for the past seven years.

These pecan pie twice-baked sweet potatoes combine everything we love about dessert with the comforting heartiness of a vegetable side. The natural sweetness of roasted potatoes gets elevated with brown sugar and maple syrup, while toasted pecans add that signature crunch you’d expect from pecan pie. After hundreds of test batches (my neighbors have probably eaten enough sweet potatoes to last a lifetime), I’ve perfected the balance of flavors so it’s rich but not overly sweet.

What makes these special is how the filling becomes almost custard-like from the egg, while the potato skins stay perfectly tender. It’s like if pecan pie and sweet potato casserole had a delicious baby – the best of both worlds in every bite. Trust me, once you try this version, you’ll never go back to plain mashed sweet potatoes again!

Why You’ll Love These Pecan Pie Twice-Baked Sweet Potatoes

Let me count the ways these beauties will steal your heart (and probably your dinner guests’ too)! First off, they’re the perfect bridge between side dish and dessert – rich enough to feel indulgent but savory enough to belong on your holiday table.

Here’s what makes them extra special:

The flavor combo – That caramelized brown sugar and maple syrup blend with the natural sweetness of roasted potatoes creates magic. Add toasted pecans on top? Absolute perfection.
Easy prep – Unlike fussy sides, you can bake the potatoes ahead and just pop them back in the oven before serving.
Crowd-pleaser – Works equally well for Thanksgiving dinner or your Tuesday night meatloaf. They’re that versatile!

Honestly, the hardest part is stopping at just one helping!

Ingredients for Pecan Pie Twice-Baked Sweet Potatoes

Gathering the right ingredients is half the battle with this recipe – and I promise, every single one plays a crucial role! After years of testing, I’ve learned exactly what makes these pecan pie twice-baked sweet potatoes sing. Here’s what you’ll need, grouped so you can prep like a pro:

The Potato Base

4 medium sweet potatoes (about 8-10 oz each) – look for ones that are similar in size so they bake evenly

The Dreamy Filling

1/4 cup packed brown sugar – pack it in like you mean it! Dark brown gives the best flavor
2 tbsp unsalted butter, melted – I’ve tried salted, but trust me, unsalted lets the other flavors shine
1/4 tsp ground cinnamon – just enough to whisper “holidays” without overpowering
1/4 tsp vanilla extract – the secret weapon that makes it taste like dessert
Pinch of salt – balances all that sweetness beautifully
1 large egg, beaten – room temperature blends in smoother
2 tbsp pure maple syrup – none of that pancake syrup business please!

The Showstopping Topping

1/2 cup chopped pecans – toast them first if you want next-level flavor (and you do!)

See? Simple ingredients that probably already live in your pantry. That’s the beauty of this recipe – it transforms everyday stuff into something extraordinary!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for these pecan pie twice-baked sweet potatoes! Here’s my no-nonsense list of kitchen essentials:

Baking sheet – A simple rimmed pan works perfectly
Fork – For those all-important potato piercings
Mixing bowl – Medium size is ideal for the filling
Potato masher – Or a fork if you like a chunkier texture
Sharp knife – Makes slicing those sweet potatoes a breeze

That’s it! Now let’s get cooking – the good stuff comes next.

How to Make Pecan Pie Twice-Baked Sweet Potatoes

Alright, let’s get to the fun part – turning those humble sweet potatoes into something spectacular! Follow these steps carefully, and you’ll have pecan pie twice-baked sweet potatoes that’ll make your kitchen smell like heaven.

Baking the Sweet Potatoes

First things first – preheat that oven to 375°F (190°C). Now grab your fork and poke those sweet potatoes like they owe you money! I make about 6-8 pierces all around each one – this lets steam escape so they don’t burst (learned that lesson the messy way).

Place them right on the middle oven rack with a foil-lined baking sheet on the rack below to catch any drips. Bake for 45-50 minutes until they’re tender when squeezed (use oven mitts!). You’ll know they’re ready when the skins puff up slightly and you can easily slide a knife in.

Preparing the Filling

Here’s where patience pays off – let those potatoes cool for about 15 minutes before handling. When they’re cool enough, slice each one in half lengthwise and scoop out the flesh, leaving about 1/4-inch layer inside the skins (these will be your edible bowls!).

Now for the magic – transfer the sweet potato flesh to a mixing bowl and mash it with all those glorious filling ingredients. Get it smooth but not gluey – little lumps are okay! The key is incorporating that beaten egg when the mixture isn’t too hot (we don’t want scrambled eggs in our sweet potatoes).

Assembling and Final Bake

Time to bring it all together! Spoon that luscious filling back into the potato skins, mounding it slightly. Sprinkle those chopped pecans evenly on top – I like to press them in gently so they toast nicely without falling off.

Pop them back in the oven for about 20 minutes until the pecans turn golden brown and the filling sets (it should jiggle just slightly when shaken). That’s when you’ll smell that incredible pecan pie aroma filling your kitchen – pure bliss!

Let them cool for 5 minutes before serving – that filling is lava-hot straight from the oven. And there you have it – pecan pie twice-baked sweet potatoes that are sure to become your new favorite side dish!

pecan pie twice-baked sweet potatoes - detail 2

Expert Tips for Perfect Pecan Pie Twice-Baked Sweet Potatoes

After making these pecan pie twice-baked sweet potatoes more times than I can count, I’ve picked up some game-changing tricks that’ll take yours from good to “can I have the recipe?” levels of amazing!

Toast those pecans! Just 5 minutes in a dry skillet transforms them from good to incredible. You’ll know they’re ready when you smell that warm, nutty aroma. This simple step adds so much depth to the flavor.

Make-ahead magic: You can prep these up to 24 hours in advance. Just bake the potatoes, fill them, and refrigerate (without the pecans). Add nuts right before the final bake – they’ll stay perfectly crisp.

Taste as you go with the sweetness. I start with less maple syrup and add more if needed – sweet potatoes vary so much in natural sugar content. Remember, you can always add more, but you can’t take it out!

One last pro tip: if your filling seems too loose, add a tablespoon of flour to help it set. But don’t overdo it – we want creamy, not gluey!

Ingredient Substitutions and Variations

Don’t have exactly what the recipe calls for? No worries! These pecan pie twice-baked sweet potatoes are wonderfully flexible. Over the years, I’ve tried all sorts of swaps when ingredients were scarce, and here are my favorite variations that still taste amazing:

Nut alternatives: While pecans are traditional, walnuts make a delicious substitute with their rich, buttery flavor. I’ve even used chopped almonds in a pinch – just toast them first for maximum flavor.

Sweetener swaps: Out of brown sugar? Coconut sugar works beautifully and adds a lovely caramel note. For the maple syrup, honey does the trick, though it’ll make the flavor a bit more floral.

Dairy-free option: I’ve successfully used plant-based butter when cooking for vegan friends. The texture comes out just as creamy and delicious!

Serving and Storing Pecan Pie Twice-Baked Sweet Potatoes

Oh, the joy of seeing these golden beauties come out of the oven! Let them rest for about 5 minutes – that filling is lava-hot (learned that the hard way when I burned my tongue in my excitement). They’re perfect alongside roasted turkey or glazed ham for holidays, but honestly, I’ve served them with simple grilled chicken on weeknights too – they make every meal feel special.

Leftovers? They keep beautifully in the fridge for 3 days in an airtight container. To reheat, just pop them back in a 350°F oven for 15 minutes until warmed through – the microwave works too, but the oven keeps the texture perfect. Pro tip: If the pecans seem less crisp after storage, a quick minute under the broiler brings them right back to life!

Nutritional Information

Let’s talk numbers – but keep in mind these are estimates based on my exact ingredients. Your pecan pie twice-baked sweet potatoes might vary slightly depending on your potatoes’ size or the brand of maple syrup you use. (That’s why I always say cooking is an art, not a science!)

For one half of a stuffed sweet potato (about the perfect serving size in my book), you’re looking at:

220 calories – Not bad for something that tastes this indulgent!
9g fat (only 3g saturated) – Those pecans bring the good kind of fats
33g carbs with 4g fiber – Thank you, sweet potatoes!
3g protein – The egg helps give it a little boost

I know some folks track sugars carefully – each serving has about 14g from the natural sweet potato sugars plus our added maple syrup and brown sugar. If you’re watching that, you can absolutely reduce the added sugars (start with half and taste as you go).

Want precise numbers for your exact ingredients? I love using an online nutrition calculator where you can plug in your specific brands and amounts. It’s fascinating to see how small changes affect the final count!

Remember – while it’s great to be informed, some things (like how much joy these bring to a holiday table) just can’t be measured in numbers!

Frequently Asked Questions

Can I use canned sweet potatoes?

Oh honey, I’ve been there – scrambling at the last minute when I realized I forgot to buy fresh sweet potatoes! While canned will work in a pinch, the texture just isn’t the same. The canned ones tend to be mushier and sweeter, which throws off our pecan pie twice-baked sweet potatoes’ perfect balance. If you must use them, drain them really well and reduce the added sugars by half. But trust me, fresh roasted potatoes are worth the extra time – they give that wonderful natural sweetness and perfect texture we love!

How do I prevent soggy skins?

This was my biggest struggle when I first started making these! The secret is two-fold: first, don’t overbake the initial potatoes (they’ll release too much moisture). Second – and this is crucial – leave that thin 1/4-inch layer of potato when you scoop them out. It acts like a protective barrier between the filling and the skin. I also pat the insides dry with a paper towel if they look extra juicy. Follow these tips, and your pecan pie twice-baked sweet potatoes will have skins that hold up beautifully!

Can I freeze these twice-baked sweet potatoes?

You absolutely can! Here’s how I do it: assemble them completely (with pecans and all), then freeze uncovered on a baking sheet until solid (about 2 hours). Once frozen, wrap each one tightly in plastic wrap and foil. They’ll keep for up to 3 months. To serve, bake frozen at 375°F for about 40 minutes – no thawing needed! The texture changes slightly, but they’re still delicious. Pro tip: if the pecans darken too much, you can always add fresh ones halfway through reheating.

What’s the best way to reheat leftovers?

Oh, I’m so glad you asked because there’s a right way and a wrong way! The oven is absolutely best for pecan pie twice-baked sweet potatoes – about 15 minutes at 350°F brings them back to their former glory. If you’re in a rush, the microwave works (about 1 minute per potato half), but the texture won’t be quite as perfect. For that just-baked crispness, I sometimes give them a quick minute under the broiler after microwaving. Whatever you do, don’t reheat them covered – that steam will make everything soggy!

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