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Pecan Pie Twice-Baked Sweet Potatoes

Pecan pie twice-baked sweet potatoes with creamy spiced mash and a caramelized pecan topping. Bake the potatoes, halve and fill, then bake again until the topping turns golden and sticky.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

3 large sweet potatoes, baked
  • 3 sweet potatoes Bake until tender (first bake), then cool slightly before halving and scooping.
For sweet potato filling:
  • 4 tbsp unsalted butter Soften for easy mashing.
  • 2 tbsp maple syrup Use for sweet, glossy mash.
  • 1 tbsp brown sugar Adds caramel notes to the filling.
  • 0.5 tsp cinnamon Warm spice for classic pie flavor.
  • 0.25 tsp vanilla Stir in for rounded sweetness.
For pecan pie topping:
  • 2 tbsp unsalted butter Melt to start the caramel base.
  • 0.25 cup brown sugar Cook until bubbling and glossy.
  • 2 tbsp maple syrup Stir into the butter-sugar mixture.
  • 1 tbsp heavy cream Helps create a thick, sauce-like topping.
  • 1 cup pecans Roughly chopped so they distribute evenly.
  • 0.125 tsp salt Pinch for balance; adjust to taste.

Equipment

  • 1 sheet pan

Method
 

Bake and prep the sweet potatoes
  1. Heat oven to 400F and bake sweet potatoes on a sheet pan for 50 minutes, until very tender. Cool slightly, then halve lengthwise so the skins can hold the filling.
Make the sweet potato filling
  1. Scoop the flesh into a mixing area and mash until smooth. Stir in softened unsalted butter, maple syrup, brown sugar, cinnamon, and vanilla until creamy and evenly colored.
Fill the skins
  1. Spoon the sweet mash back into the potato skins, mounding slightly for a fuller look. Arrange filled halves back on the sheet pan in a single layer.
Make the pecan pie topping and assemble
  1. In a small saucepan, melt unsalted butter, then stir in brown sugar, maple syrup, heavy cream, and salt. Cook for 2 minutes, watching for a bubbling caramel texture.
  2. Fold in roughly chopped pecans, then spoon the topping over each filled sweet potato half. Make sure the tops are well coated for caramelization.
Second bake for caramelized topping
  1. Bake at 375F for 15-18 minutes, until the pecan topping is caramelized and golden. Let cool 3-5 minutes before serving so the topping sets slightly.

Notes

For the best texture, mash the sweet potato flesh while it’s still warm so the butter melts smoothly. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the filling can loosen after thawing. If you want a lighter swap, use light butter and reduce the maple syrup to 1 tbsp in the mash and topping while keeping the bake times the same.