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Pecan Pie Twice Baked Sweet Potatoes

Pecan pie twice baked sweet potatoes combine a smooth maple-cinnamon filling with a sweet pecan topping. Baked until the topping is set, they make a cozy side dish with crisp-edged potato skins and a tender center.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Cooling time 10 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 4 sweet potatoes medium (about 8 ounces each)
  • 0.25 cup heavy cream
  • 2 tbsp pure maple syrup
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt
For the pecan topping
  • 1 egg large
  • 0.33 cup light corn syrup
  • 0.33 cup light brown sugar packed
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 1 cup pecans chopped

Equipment

  • 1 rimmed baking sheet

Method
 

Bake the sweet potatoes
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with foil.
  3. Scrub and dry the sweet potatoes.
  4. Prick each several times with a fork and place them on the baking sheet.
  5. Bake for 45–60 minutes, until a knife slides easily into the centers.
Fill the potatoes
  1. Let the potatoes cool until easy to handle, about 10 minutes.
  2. Reduce the oven temperature to 350°F.
  3. Cut each potato in half lengthwise and scoop the flesh into a medium bowl, leaving about 1/4 inch of flesh in each skin.
  4. Mash the potato flesh with the heavy cream, maple syrup, cinnamon, and salt until smooth.
  5. Spoon the filling back into the skins.
Make the pecan topping
  1. In a medium bowl, whisk the egg, corn syrup, brown sugar, melted butter, and vanilla until combined.
  2. Stir in the pecans.
Bake again
  1. Spoon the pecan mixture over the filled potatoes.
  2. Bake at 350°F for 20–25 minutes, until the topping is set and registers at least 160°F in the center.

Notes

For the smoothest filling, leave about 1/4 inch of flesh in each skin. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the topping texture can change. For a dairy-free variation, use dairy-free cream and butter.