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Pecan Pie Twice-Baked Sweet Potatoes

Pecan pie twice-baked sweet potatoes with creamy, cinnamon-maple filling and a caramelized pecan topping. Twice-baked for golden, sticky texture: first bake for softness, then refill and bake again until the topping turns glossy.
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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
  

sweet potatoes
  • 3 sweet potatoes baked until tender
  • salt
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
  • 2 tbsp maple syrup
  • 1 tbsp heavy cream
  • 1 cup pecans roughly chopped
  • 1 salt pinch

Equipment

  • 1 sheet pan

Method
 

Bake and prep the sweet potatoes
  1. Heat oven to 400°F and bake the sweet potatoes on a sheet pan for 50 minutes, until tender. Cool for 5 minutes, then halve lengthwise.
  2. Scoop out the flesh into a bowl and leave the skins intact as your cups. Set the skins aside while you make the filling.
Make the sweet potato filling
  1. Mash the sweet potato flesh with softened butter, maple syrup, brown sugar, cinnamon, and vanilla until smooth and thick. Spoon filling back into each potato skin.
Make pecan pie topping and bake again
  1. In a saucepan, melt 2 tablespoons butter and stir in brown sugar, maple syrup, heavy cream, and a pinch of salt. Cook for 2 minutes, stirring, until glossy.
  2. Fold in roughly chopped pecans and stir until coated. Spoon the pecan topping over the filled potatoes.
  3. Bake at 375°F for 15 to 18 minutes, until the topping is caramelized and golden. Rest 3 minutes before serving.

Notes

For the smoothest filling, mash while the sweet potato flesh is still warm. Store covered in the refrigerator up to 3 days; reheat at 350°F until hot, 10–15 minutes. Freezing is not recommended because the sweet potato texture can turn watery after thawing. For a lighter option, use light butter and half-and-half in place of heavy cream (the topping will be slightly less thick but still caramelizes well).