Description
A delicious twist on classic sweet potatoes, combining the flavors of pecan pie with twice-baked sweet potatoes for a rich and satisfying side dish.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375°F (190°C). Pierce sweet potatoes with a fork and bake for 45-50 minutes until tender.
- Let potatoes cool slightly, then cut in half lengthwise. Scoop out the flesh, leaving a thin layer inside the skins.
- In a bowl, mash the sweet potato flesh with brown sugar, butter, cinnamon, vanilla, salt, egg, and maple syrup.
- Fill the potato skins with the mixture. Top with chopped pecans.
- Bake for another 20 minutes until golden and set. Serve warm.
Notes
- For extra crunch, toast pecans before chopping.
- Can be prepared a day ahead and refrigerated before the second bake.
- Adjust sweetness by reducing or increasing maple syrup.
- Prep Time: 15 mins
- Cook Time: 70 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 stuffed potato
- Calories: 220
- Sugar: 14g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg