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Pecan Pie Twice-Baked Sweet Potatoes

Pecan pie twice-baked sweet potatoes with creamy mashed filling and a caramelized pecan topping. Twice-baked for golden, sticky texture that tastes like fall pie in handheld sweet potato skins.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 3 sweet potatoes Large; bake until tender.
Sweet potato filling
  • 4 tbsp unsalted butter Softened.
  • 2 tbsp maple syrup
  • 1 tbsp brown sugar
  • 0.5 tsp cinnamon
  • 0.25 tsp vanilla
Pecan pie topping
  • 2 tbsp unsalted butter
  • 0.25 cup brown sugar Packed.
  • 2 tbsp maple syrup
  • 1 tbsp heavy cream
  • 1 cup pecans Roughly chopped.
  • 0.125 tsp salt Pinch.

Equipment

  • 1 sheet pan

Method
 

Bake and scoop
  1. Heat oven to 400°F and bake the sweet potatoes on a sheet pan for 50 minutes, until very tender. Let them cool slightly before halving for easier scooping and a neater filling.
  2. Scoop the flesh into a bowl and mash until smooth. Mix in softened butter, maple syrup, brown sugar, cinnamon, and vanilla until creamy and evenly combined, then set the mixture aside.
  3. Halve sweet potatoes into skins and fill each skin generously with the sweet mash. Press lightly so the filling stays level and can hold the topping.
Make topping and second bake
  1. In a small pan, melt 2 tbsp butter, stir in brown sugar, maple syrup, heavy cream, and salt, then cook for 2 minutes until glossy. Look for a thickened, bubbling caramel texture before turning off the heat.
  2. Fold in the chopped pecans until coated, then spoon the pecan topping over the filled sweet potatoes. Use any extra caramelized bits to cover the tops for caramelized edges.
  3. Bake at 375°F for 15-18 minutes, until the topping is caramelized and golden. Rest 5 minutes before serving so the filling sets slightly and slices cleanly.

Notes

For the smoothest filling, mash the sweet potato flesh while it’s still warm, then stir until no lumps remain. Refrigerate leftovers in an airtight container up to 4 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the pecan topping can soften. For a lower-sugar option, reduce the brown sugar in the filling to 1 tbsp and keep the topping the same for balance.