Name: Pecan pie double baked sweet potatoes Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 4 medium sweet potatoes, washed and dried; 2 tbsp butter, salted or unsalted; 3 tbsp maple syrup; 1/4 tsp salt; 1 tsp cinnamon; 3/4 cup pecans, roughly chopped; 1 tsp cinnamon; 1/4 cup flour (can use oat flour or GF flour instead); 2 tbsp butter; 2 tbsp maple syrup

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If you love classic comfort food with a twist, these Pecan pie double baked sweet potatoes are about to become your new obsession. Imagine perfectly roasted sweet potatoes, silky and buttery on the inside, piled high with a warm, cinnamon-infused mash and finished with a golden, nutty pecan streusel on top. Whether you serve them as a cozy side dish for a special dinner or let them shine as a dessert at holiday gatherings, these Pecan pie double baked sweet potatoes bring a taste of nostalgia with every bite—and leave everyone asking for seconds.

Pecan pie double baked sweet potatoes Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic behind Pecan pie double baked sweet potatoes is just how straightforward the ingredients are. Every item has its special role: from the creamy richness of butter to the enticing aroma of cinnamon and the irresistible crunch of pecans. Together, they create a dish that’s wonderfully hearty and dessert-worthy all at once.

4 medium sweet potatoes: Look for potatoes similar in size so they bake evenly and are easy to stuff!
2 tbsp butter (salted or unsalted): This adds extra silkiness to the mash—salted brings out flavor, but unsalted lets you control the seasoning.
3 tbsp maple syrup: A naturally sweet, earthy syrup that beautifully complements both the potatoes and the pecan streusel topping.
1/4 tsp salt: Just enough to balance sweetness and round out the flavors.
1 tsp cinnamon: Adds warmth and cozy spice—divided between filling and topping for delicious aroma.
3/4 cup pecans (roughly chopped): The star of the streusel topping, bringing irresistible crunch and a toasty, nutty finish.
1/4 cup flour (all-purpose, oat, or gluten-free): This binds the streusel and gives it the signature crumbly texture.
2 tbsp butter (for streusel): Cut it in cold for the lightest, crispiest topping.
2 tbsp maple syrup (for streusel): Caramelizes in the oven and blends perfectly with the buttery pecans.

How to Make Pecan pie double baked sweet potatoes

Step 1: Roast the Sweet Potatoes

Start by preheating your oven to 425F. Place your cleaned, dried sweet potatoes directly on the oven rack or on a foil-lined baking sheet. Bake them for 40–55 minutes, until a knife slides easily into the center and they feel soft all the way through. This is the foundational step for Pecan pie double baked sweet potatoes, setting up all that buttery, dreamy texture we love.

Step 2: Cool and Slice

Once they’re tender, let the potatoes cool just enough to handle. Reduce the oven temperature to 350F for the second bake. Gently slice each potato lengthwise—about three-quarters of the way up. Carefully remove the “lid” of each, exposing the orange, steaming flesh inside.

Step 3: Scoop and Mash

Now for the fun part: use a spoon to scoop out the flesh of each sweet potato, leaving about a quarter-inch border to help them hold their shape. Transfer the scooped sweet potato to a mixing bowl. Add your butter, maple syrup, salt, and cinnamon, then mash everything together until it’s smooth and creamy. This mixture is the heart of your Pecan pie double baked sweet potatoes—it brings that dreamy, pie-like filling straight to your table.

Step 4: Refill and Top

Generously pile the creamy mashed filling back into the sweet potato skins, smoothing the tops with the back of a spoon. Set them on your baking sheet, ready to be crowned with the best part—the pecan streusel.

Step 5: Make the Pecan Streusel Topping

In a separate bowl, combine your chopped pecans, flour, cold butter cubes, maple syrup, cinnamon, and a tiny sprinkle of salt. Mix with a fork (or your hands!) until crumbles form and everything is well distributed. This crumbly, nutty goodness is your pecan pie topping—ready to transform your sweet potatoes into something next-level.

Step 6: Double Bake for Perfection

Generously spoon the streusel over your stuffed sweet potatoes. Pop them back into the oven for 20–30 minutes at 350F. When the pecan topping is golden, crisp, and lightly caramelized, your Pecan pie double baked sweet potatoes are ready to dazzle!

How to Serve Pecan pie double baked sweet potatoes

Garnishes

A finishing touch can take your Pecan pie double baked sweet potatoes from delicious to truly memorable. Try a light drizzle of warm maple syrup, a sprinkle of flaky sea salt, or even a dusting of extra cinnamon. For added elegance, scatter a few toasted pecan halves on top just before serving.

Side Dishes

These potatoes are wonderfully versatile: serve them alongside roasted turkey, glazed ham, or a simple grilled chicken breast for a stunning main-and-side combo. They also pair beautifully with fresh green salads, garlicky sautéed greens, or even a tangy cranberry relish for a balanced plate.

Creative Ways to Present

You don’t have to stick with the classic presentation! For a dinner party, try slicing the potatoes into thick rounds, then topping each with a generous scoop of mash and pecan streusel. Or, serve mini versions using small, bite-sized sweet potatoes—perfect as appetizers or a shareable dessert platter at your next gathering.

Make Ahead and Storage

Storing Leftovers

If you have any extra Pecan pie double baked sweet potatoes (which is rare!), let them cool completely before wrapping individually and storing in an airtight container. They’ll keep in the refrigerator for up to 3 days, making them great for meal prep or enjoying the next day.

Freezing

These potatoes actually freeze beautifully. Wrap each cooled and stuffed potato individually in foil, then place them in a freezer-safe bag. Store in the freezer for up to 2 months. Thaw them overnight in the fridge before reheating for best texture.

Reheating

To reheat, simply place the sweet potatoes on a baking sheet and warm in a 350F oven until heated through (about 15–20 minutes). If you’re in a hurry, a few minutes in the microwave works too, though the oven preserves the crispiness of that irresistible pecan topping.

FAQs

Can I use yams instead of sweet potatoes?

While you technically can, true sweet potatoes are creamier and sweeter, which really brings out the best in the pecan pie double baked sweet potatoes. Yams tend to be starchier and less flavorful, so sweet potatoes are definitely the preferred option.

Is it okay to make these dairy-free or vegan?

Absolutely! Swap the butter for your favorite plant-based alternative and check that your flour is gluten-free if needed. The recipe is just as rich and satisfying when you use vegan substitutes, so everyone can still enjoy the goodness.

What if I don’t have maple syrup?

No worries—honey or agave syrup works beautifully as a replacement in a pinch. You’ll get that same sweet, sticky quality that perfectly complements the creamy potatoes and crunchy pecans.

Can I prepare these ahead for a holiday meal?

Definitely! You can fully assemble the stuffed potatoes (all the way through adding the streusel topping), then refrigerate them a day in advance. Just bake them off right before your meal, and you’ll have warm, fresh Pecan pie double baked sweet potatoes without any last-minute rush.

Do I need to peel the sweet potatoes?

No peeling needed for this recipe! Baking the potatoes in their skins not only adds great flavor and texture, but also helps them hold their shape for stuffing, making your Pecan pie double baked sweet potatoes perfectly sturdy and easy to serve.

Final Thoughts

Once you try these Pecan pie double baked sweet potatoes, you’ll wonder how you ever hosted a gathering or comfort-food night without them. They’re simple to make, packed with flavor, and always a conversation starter. I can’t wait for you to share this dish with your family and friends—it’s pure cozy joy in every bite!