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
Scale
- 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