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
Scale
- 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