Description

Pecan pie double baked sweet potatoes are a delightful twist on a classic dish, perfect for any occasion. These sweet potatoes are baked twice for a creamy filling enhanced with rich maple syrup and topped with a crunchy pecan streusel. This recipe delivers a delicious blend of flavors and textures, making it an enticing option for dessert or as a side dish at holiday gatherings or family dinners. With its nutritious ingredients, this dish is not only indulgent but also healthier than traditional desserts.

Ingredients

Scale

4 medium sweet potatoes
2 tbsp butter
3 tbsp maple syrup
1/4 tsp salt
1 tsp cinnamon
3/4 cup chopped pecans
1/4 cup flour (oat or gluten-free optional)

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Instructions

Preheat the oven to 425°F. Bake washed sweet potatoes for 40-55 minutes until soft.
Let cool, then reduce the oven to 350°F. Cut the sweet potatoes lengthwise and scoop out the flesh into a bowl.
Mash the flesh, mixing in butter, maple syrup, salt, and cinnamon until smooth.
Stuff the mixture back into the skins and top with pecan streusel made from chopped pecans, flour, butter, and maple syrup.
Bake for an additional 20-30 minutes until heated through and topping is golden brown.

Nutrition

Serving Size: 1 stuffed sweet potato (approximately 150g)
Calories: 210
Sugar: 8g
Sodium: 95mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 3g
Cholesterol: 15mg