There’s something magical about pecan pie twice-baked sweet potatoes that makes my taste buds dance with joy. Imagine the creamy, sweet potato filling swirled with the nutty crunch of pecans, all topped with a buttery, caramelized crust that beckons you to take another bite. The aroma wafting through the kitchen is enough to make even the most disciplined dieter throw caution to the wind. For more inspiration, check out this crispy German potato pancakes recipe.
Every time I make this dish, it transports me back to family gatherings where laughter fills the air and everyone fights over the last serving. It’s a perfect side for Thanksgiving or just a cozy Sunday dinner when you need a little comfort food in your life. hearty side dish pairing Trust me; once you sink your fork into this delightful creation, you’ll be counting down the days until you can whip it up again.
Why You'll Love This Recipe
- This recipe combines ease of preparation with a flavor profile that’s both sweet and savory
- The visual appeal will make your dinner table pop with color and texture
- It’s versatile enough for any occasion, from holidays to casual family meals
- Plus, it’s a unique twist on traditional dishes that will impress your guests
I remember one Thanksgiving when my cousin declared he was on a “no-sweet potato” diet—until he tasted these amazing pecan pie twice-baked sweet potatoes. Let’s just say his resolve crumbled like the topping!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Sweet Potatoes: Look for firm, smooth-skinned sweet potatoes to ensure maximum sweetness and minimal imperfections.
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Pecans: Use fresh pecans for that delightful crunch; toasted pecans elevate the flavor even more.
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Brown Sugar: Dark brown sugar adds depth and richness; don’t skimp on this ingredient!
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Cinnamon: A must-have spice that complements sweet potatoes perfectly; opt for fresh ground cinnamon if possible.
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Butter: Unsalted butter is ideal for better control of saltiness in your dish; it also adds richness.
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Eggs: These help bind everything together while adding a lovely creaminess to your filling.
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Vanilla Extract: A splash of pure vanilla extract brightens up all the flavors wonderfully.
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Heavy Cream: This gives your filling a smooth texture that feels indulgent without being overly heavy.
The full ingredients list, including measurements, is provided in the recipe card directly below. spicy pumpkin soup recipe.
Let’s Make it Together
Prep Your Sweet Potatoes: Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean and pierce each one several times with a fork. Bake for about 45-60 minutes until they are tender.
Scoop Out Sweet Potato Flesh: Once cooled slightly, cut each sweet potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a small border intact.
Create The Filling: Mash the sweet potato flesh with butter, brown sugar, eggs, vanilla extract, cinnamon, and heavy cream until smooth and creamy. Taste for sweetness and adjust if needed.
Add The Pecans And Fill The Shells: Fold in roughly chopped toasted pecans into the filling mixture. Spoon this delightful mix back into each sweet potato shell until they’re generously filled.
Top With Pecan Mixture: In a small bowl, combine extra chopped pecans with melted butter and brown sugar. pumpkin-infused breakfast option Sprinkle this crunchy topping over each filled sweet potato to create an irresistible crust.
Bake Again And Serve!: Place filled sweet potatoes back in the oven at 350°F (175°C) for an additional 20-25 minutes until heated through and topping is golden brown. sweet and savory veggie side Serve warm as an unforgettable side dish or dessert!
These pecan pie twice-baked sweet potatoes are not just food; they’re memories waiting to happen! Whether you’re gathering around the holiday table or enjoying them on a quiet evening at home, they’ll always add warmth and joy to any meal.
You Must Know
- Pecan pie twice-baked sweet potatoes are rich and creamy, blending earthy sweetness with a crunch
- This dish is a delightful twist on classic flavors, perfect for any festive gathering
- Plus, the aromas wafting through your kitchen will have everyone asking what’s cooking!
Perfecting the Cooking Process
Start by baking the sweet potatoes until tender. While they cool, prepare the pecan pie filling. Then, scoop out the sweet potato flesh and mix with your ingredients before stuffing them back into their skins for a delightful second bake.
Add Your Touch
Feel free to swap out pecans for walnuts or add a splash of bourbon for extra flavor. You can also top with mini marshmallows before the final bake for that extra touch of nostalgia!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to four days. To reheat, place in a preheated oven at 350°F until heated through, around 15-20 minutes.
Chef's Helpful Tips
- For perfectly baked sweet potatoes, ensure they’re completely tender before scooping
- Use fresh pecans for maximum flavor and crunch
- Don’t skip the second bake; it enhances all those delicious flavors and textures!
Creating this dish reminds me of family gatherings where we’d compete over who made the best sides. Spoiler alert: I usually won thanks to these twice-baked wonders!
FAQ
Can I make pecan pie twice-baked sweet potatoes ahead of time?
Absolutely! Prepare them and store in the fridge until ready to bake.
What can I use instead of brown sugar?
You can substitute maple syrup or coconut sugar for a different flavor profile.
How do I know when my sweet potatoes are done baking?
They should feel soft when pierced with a fork, indicating they’re ready to scoop!
Pecan Pie Twice-Baked Sweet Potatoes
- Total Time: 1 hour 40 minutes
- Yield: Serves 4
Description
Pecan pie twice-baked sweet potatoes are a delicious fusion of creamy sweet potatoes and crunchy pecans, all enveloped in a caramelized topping. This dish is the perfect combination of sweet and savory flavors, making it an ideal side for Thanksgiving or any cozy meal. With its warm aroma and inviting appearance, this recipe will not only satisfy your taste buds but also create cherished memories around the dining table.
Ingredients
- 4 medium sweet potatoes
- 1 cup pecans, chopped
- 1/2 cup dark brown sugar
- 1 tsp ground cinnamon
- 4 tbsp unsalted butter, softened
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 400°F (200°C). Scrub sweet potatoes clean and pierce them with a fork. Bake for about 45-60 minutes until tender.
- Let cool slightly, then cut each potato in half lengthwise and scoop out the flesh into a bowl, leaving a small border.
- Mash sweet potato flesh with butter, brown sugar, eggs, vanilla extract, cinnamon, and heavy cream until smooth.
- Fold in chopped toasted pecans and spoon the filling back into the sweet potato shells.
- For the topping, mix extra chopped pecans with melted butter and brown sugar; sprinkle over filled sweet potatoes.
- Bake again at 350°F (175°C) for 20-25 minutes until heated through and topping is golden brown.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 80mg
