5-Star Pecan Pie Twice-Baked Sweet Potatoes You’ll Crave

Every Thanksgiving, my kitchen smells like caramelized sugar and toasted pecans—all thanks to my pecan pie twice-baked sweet potatoes. This dish started as a happy accident years ago when I ran out of pie crust but had a craving for that rich, nutty sweetness. I mashed the filling into roasted sweet potatoes, topped them with pecans, and voilà—a new holiday tradition was born!

Now, my family won’t let me skip these at any gathering. The creamy, spiced filling reminds them of pecan pie, but the potato skins add that irresistible savory contrast. Trust me, once you try these, you’ll understand why they disappear faster than the turkey. Perfect for holiday dinners, yet easy enough for weeknight comfort food—these are the sweet potatoes dreams are made of.

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

Let me tell you why these sweet potatoes have become my most-requested holiday dish. First, that creamy, dreamy texture—like eating clouds with a hint of caramel. Then there’s the pecan pie flavor that hits all the right notes: sweet, nutty, and just a little salty. But here’s the best part—they’re surprisingly easy to make (no fancy techniques required). And if you need one more reason? Every single time I serve these, people go crazy for them—even the picky eaters clean their plates. It’s that magic combo of comfort food and special occasion vibes all in one bite.

Ingredients for Pecan Pie Twice-Baked Sweet Potatoes

Here’s your shopping list for sweet potato magic:

• 4 medium sweet potatoes (scrubbed clean – skins on!)
• 1/4 cup softened butter (salted or unsalted both work)
• 1/4 cup packed brown sugar (dark adds more molasses flavor)
• 1/4 cup milk (whole milk makes it extra creamy)
• 1 tsp vanilla extract (the real stuff, please!)
• 1/2 tsp cinnamon (I always add an extra pinch)
• 1/4 tsp salt (balances the sweetness)
• 1 large egg (beaten – this helps bind everything)
• 1/2 cup chopped pecans (measure after chopping)
• 1/4 cup pure maple syrup (none of that corn syrup stuff)

Ingredient Substitutions & Notes

Got dietary needs? No problem! For dairy-free, use coconut oil instead of butter and almond milk. Brown sugar can swap for coconut sugar if you’re watching refined sugars (though it’ll be less caramel-y). Allergic to pecans? Walnuts make a great stand-in – just toast them first for maximum crunch.

Important note: That egg really helps hold everything together, but if you’re egg-free, you can try a flax egg (1 tbsp ground flax + 3 tbsp water). The texture will be slightly looser but still delicious. And if your sweet potatoes are super large? Just add a splash more milk to get that perfect creamy consistency.

How to Make Pecan Pie Twice-Baked Sweet Potatoes

Here’s the step-by-step magic to transform humble sweet potatoes into that pecan pie masterpiece my family begs for. Don’t let the “twice-baked” part scare you—it’s just two easy rounds in the oven with delicious waiting in between.

Baking the Sweet Potatoes

First, grab a fork and poke those sweet potatoes all over—about 8-10 times each. This lets steam escape so they don’t explode (yes, I learned that the messy way!). Bake them at 400°F directly on the oven rack for 45-50 minutes. You’ll know they’re ready when they give slightly when squeezed (careful—hot!) and a knife slides in easily. Don’t overdo it—mushy potatoes won’t hold their shape for stuffing later.

Preparing the Filling

Once cooled just enough to handle, slice each potato lengthwise and scoop out the flesh into a bowl, leaving about 1/4 inch lining the skins. Mash the flesh with butter first—this coats the starches for extra creaminess. Then add brown sugar, milk, vanilla, cinnamon, and salt, mixing until smooth. Now the key step: drizzle in the beaten egg while stirring constantly. This prevents scrambled egg chunks—trust me, you don’t want that surprise!

Assembling & Final Bake

Spoon the luscious filling back into the skins, mounding it slightly. Top generously with pecans, pressing some in so they stick. Drizzle maple syrup over everything—I like to make little zigzags for pretty presentation. Bake again at 400°F for 15-20 minutes until the edges get crispy and pecans turn golden. That bubbling syrup smell? That’s when you know they’re perfect.

Tips for Perfect Pecan Pie Twice-Baked Sweet Potatoes

After making these dozens of times (and learning from all my mistakes!), here are my can’t-live-without tips: First, toast those pecans in a dry skillet for 3-4 minutes before adding them—it brings out their nutty magic and adds incredible crunch. Second, let the potatoes cool just enough before handling—about 10 minutes—so the skins stay intact (hot potatoes are like slippery fish!). And third, taste before adding all the syrup—some sweet potatoes are naturally sweeter than others. Start with half, then add more if needed. Your future self will thank you when every bite is perfectly balanced!

Serving & Storage

These sweet potatoes shine brightest next to holiday classics—I love serving them with roast turkey (that sweet-savory combo is everything) or a glazed ham. For leftovers, let them cool completely before storing in an airtight container—they’ll keep for 3 days in the fridge. When reheating, skip the microwave (it makes the skins soggy) and pop them back in a 350°F oven for 10-15 minutes until warmed through. The pecans stay crisp, the filling stays creamy—just like fresh from the oven!

Pecan Pie Twice-Baked Sweet Potatoes FAQs

“Can I make these ahead?” Absolutely! My secret holiday hack: prep everything up to the final bake the day before. Keep the stuffed potatoes covered in the fridge, then just add pecans and syrup before baking. They might need an extra 5 minutes in the oven since they’re cold—easy peasy!

“Can I freeze them?” Honestly? I don’t recommend it. The texture gets watery when thawed, and those perfect crispy edges disappear. If you must freeze, skip the egg in the filling and expect to eat them within 2 weeks. But fresh is always best with these!

“How to double the recipe?” Go for it—these disappear fast! Just use two baking sheets (don’t overcrowd) and rotate them halfway through both baking times. Pro tip: write “top” on one tray’s parchment so you remember which potato halves go together later—saves so much frustration!

Nutritional Information

Now, let’s talk numbers—because I know some of y’all are keeping track! Each half of these pecan pie twice-baked sweet potatoes (yes, you’ll want that whole half!) comes in at about 220 calories. You’re looking at 10g fat (thank you, butter and pecans!), 30g carbs (mostly from those naturally sweet potatoes), and 3g protein to balance it out. Just remember—these estimates can vary depending on your exact ingredients (especially that maple syrup brand you splurged on!). But honestly? When something tastes this good, who’s counting?

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