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Twice-baked sweet potatoes topped with pecan pie filling

Pecan Pie Twice-Baked Sweet Potatoes

A delightful twist on traditional sweet potatoes, featuring a creamy filling and crunchy pecan topping, reminiscent of classic pecan pie.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large sweet potatoes
  • 1/2 cup pecans, chopped
  • 1/2 cup brown sugar
  • 1/4 cup butter, softened
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup mini marshmallows (optional) for topping

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash and prick the sweet potatoes with a fork, then place them on a baking sheet. Bake for about 40-50 minutes, or until tender when pierced with a knife.
  3. Once baked, allow the sweet potatoes to cool for a few minutes until manageable. Cut them in half lengthwise and scoop out the insides into a mixing bowl, leaving a little bit on the skin to maintain structure.
  4. To the sweet potato flesh, add brown sugar, softened butter, milk, vanilla extract, cinnamon, salt, and one beaten egg. Blend until smooth and creamy.
Baking
  1. Spoon the sweet potato mixture back into the skins.
  2. In a separate bowl, mix the chopped pecans with a bit of brown sugar and sprinkle it on top. If using marshmallows, add them to the top as well.
  3. Return the stuffed sweet potatoes to the oven for an additional 15-20 minutes until heated through and the tops are golden brown.

Notes

For added flavor, consider using maple syrup instead of brown sugar. Be cautious not to over-mix the filling after adding the egg to maintain fluffiness. Store leftovers in an airtight container for 3-5 days in the refrigerator or freeze for up to 2 months.