Pecan pie twice-baked sweet potatoes are a delightful mashup of flavors that will have your taste buds dancing. Imagine the sweetness of caramelized pecans, the creamy texture of baked sweet potatoes, and the warm spices enveloping you like a cozy blanket on a chilly evening. seasonal roasted vegetable sides.
Every time I prepare this dish, it reminds me of family gatherings where everyone gathers around the table, eagerly awaiting their share. It’s the perfect side for Thanksgiving feasts or just a cozy dinner at home when you’re craving something comforting yet sophisticated.
[info_box title=”Why You’ll Love This Recipe”] Pecan pie twice-baked sweet potatoes are incredibly easy to whip up, perfect for both novice and experienced cooks. The flavor profile features a delightful mix of sweet and nutty, making every bite a treat. Their stunning visual appeal with golden brown tops will impress your guests at any gathering. Versatile enough to serve as a side dish or dessert, these sweet potatoes fit any meal plan seamlessly. [/info_box]
I still remember my friend’s face when she first tasted my pecan pie twice-baked sweet potatoes; her eyes lit up as if she had just discovered treasure. For more inspiration, check out this chewy apricot energy balls recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Sweet Potatoes: Choose medium-sized sweet potatoes for even cooking; they should feel firm with smooth skin.
Pecans: Opt for fresh pecans that are crunchy and fragrant; they will add that irresistible nutty flavor.
Brown Sugar: Use light or dark brown sugar depending on how caramel-y you want the sweetness to be.
Cinnamon: Ground cinnamon adds warmth and depth; make sure it’s fresh for better flavor.
Butter: Unsalted butter works best here, allowing you to control the saltiness in your dish.
Vanilla Extract: Pure vanilla extract elevates the sweetness and enhances all other flavors beautifully.
Eggs: Eggs help bind everything together while adding richness to the filling.
Nutmeg: Just a pinch adds an aromatic touch that complements the cinnamon perfectly.
Salt: A little salt balances out the sweetness and enhances all the flavors in this dish.
The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this old-fashioned meatloaf recipe recipe.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This ensures even baking for our lovely sweet potatoes.
Bake Sweet Potatoes: Wash and pierce the sweet potatoes with a fork. Place them on a baking sheet and bake for about 45-60 minutes until soft. You’ll know they’re done when they yield easily to pressure.
Prepare Pecan Topping: While your sweet potatoes bake, chop approximately one cup of pecans. In a pan over medium heat, toast them lightly until fragrant—about 5 minutes—stirring often so they don’t burn.
Create Filling Mixture: Once the sweet potatoes cool slightly, slice them in half lengthwise. Scoop out the flesh into a mixing bowl, keeping the skins intact. Add butter, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt into this bowl. Mix until creamy and well combined.
Fill Sweet Potato Skins: Spoon the filling back into the hollowed-out potato skins generously. Don’t be shy; pack them in there! Top each filled potato half with your toasted pecans for crunch.
Bake Again!: Place your stuffed sweet potatoes back in the oven on a baking sheet for an additional 15-20 minutes until heated through and slightly golden on top. Enjoy the aroma wafting through your kitchen!
With each step along this culinary journey, you’re not just cooking; you’re creating memories that will delight everyone at your table!
[info_box title=”You Must Know”] Pecan pie twice-baked sweet potatoes combine the sweetness of sweet potatoes with the rich, nutty flavor of pecans. This dish is perfect for impressing guests or simply treating yourself. The delightful aroma fills your kitchen, making it a true comfort food experience.[/info_box]
Perfecting the Cooking Process
Start by baking your sweet potatoes until tender. While they cool, prepare the pecan topping. Then, scoop out the flesh and mix in the toppings before returning to the oven for a final bake.
Add Your Touch
Feel free to swap pecans for walnuts or add some marshmallows on top for extra sweetness. A sprinkle of cinnamon can also elevate the flavor profile beautifully.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in a 350°F oven until warmed through to maintain that delicious texture. hearty chicken main course.
[info_box title=”Chef’s Helpful Tips”] Use fresh pecans for better flavor and crunch. Always bake sweet potatoes until fork-tender for easy scooping. Don’t rush; let flavors meld during the second baking process.[/info_box]
The first time I made these pecan pie twice-baked sweet potatoes, my friends couldn’t stop raving about them! They even asked for seconds, which felt like winning a cooking award right in my cozy kitchen.
FAQ
What makes pecan pie twice-baked sweet potatoes special?
They combine classic dessert flavors with nutritious sweet potatoes for a unique twist.
Can I prepare this dish ahead of time?
Absolutely! You can bake and assemble everything a day prior and reheat before serving.
How can I make this recipe vegan-friendly?
Substitute butter with coconut oil and use maple syrup instead of brown sugar. pumpkin-infused breakfast recipe. spicy pumpkin soup starter.
Pecan Pie Twice-Baked Sweet Potatoes
- Total Time: 1 hour 30 minutes
- Yield: Serves 4
Description
Pecan pie twice-baked sweet potatoes are a delicious fusion of smooth, creamy sweet potatoes and crunchy, caramelized pecans. Perfectly spiced and topped with a golden pecan crust, this dish offers a delightful balance of sweetness and nuttiness that makes it an ideal side for Thanksgiving or any cozy dinner. It’s easy to prepare and will impress your guests with both its flavor and presentation.
Ingredients
- 2 medium-sized sweet potatoes
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 4 tbsp unsalted butter
- 1 tsp pure vanilla extract
- 2 large eggs
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and pierce the sweet potatoes; bake on a baking sheet for 45-60 minutes until soft.
- While baking, toast chopped pecans in a pan over medium heat for about 5 minutes.
- Once cooled, slice sweet potatoes in half, scoop out flesh into a bowl, and mix with butter, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt until creamy.
- Fill potato skins with the mixture, top with toasted pecans, and return to the oven for an additional 15-20 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half (150g)
- Calories: 290
- Sugar: 18g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 80mg
