Twice Baked Sweet Potatoes with Pecans
Oh my goodness, where do I even start with these twice baked sweet potatoes with pecans? They’re honestly one of my all-time favorite things to make for family dinners. The creamy inside mixed with those crunchy pecans? Pure magic!
I love how something so simple can taste so fancy. Plus, that touch of cinnamon and brown sugar makes your whole kitchen smell AMAZING! Trust me, once you try these, you’ll be making them all the time. Ready to dive in?
Ingredients You’ll Need
Here’s the fun stuff you’ll need to whip up these beauties. Check out the recipe card down below for the exact amounts, okay?
- Large Sweet Potatoes: Pick ones that feel nice and firm with smooth skin so they bake evenly and look pretty.
- Butter: This is what makes everything taste rich and creamy, and honestly, you can’t skip it here.
- Brown Sugar: Gives you that sweet, caramel-y flavor that just hugs the natural sweetness of the potatoes perfectly.
- Cinnamon: A little sprinkle of this warm spice takes the flavor from good to wow in seconds.
- Pecans: These babies add the crunch factor, and that nutty taste is just chef’s kiss with sweet potatoes.
- Heavy Cream: Makes the filling super smooth and velvety, like a cloud of deliciousness in every bite.
- Maple Syrup: Drizzle this on top for extra sweetness and a gorgeous golden glaze that’ll make everyone drool.
How to Make Twice Baked Sweet Potatoes with Pecans
So, here’s how we turn regular sweet potatoes into something absolutely incredible. It’s easier than you think!
Step 1: Bake the Sweet Potatoes
Firstly, poke those potatoes with a fork and pop them in the oven at 400°F for 55 minutes. They should feel super soft when you stick a fork in. Let them cool down for about 10 minutes so you don’t burn your fingers!
Step 2: Scoop Out the Flesh
Now comes the fun part! Cut each potato down the middle lengthwise and gently scoop out the insides. Leave about a quarter-inch of potato in the skin so it holds its shape. Toss all that fluffy potato goodness into your big bowl.
Step 3: Prepare the Filling
Time to make it creamy! Mix everything together – the potato, 4 tablespoons of butter, 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1/4 cup heavy cream. Grab your mixer and beat it for about 2 minutes until it’s smooth and fluffy. Can you imagine how good this smells?
Step 4: Toast the Pecans
Here’s a game-changer: toast those pecans in a dry skillet over medium heat for 4 minutes. Keep stirring them around so they don’t burn. Save half a cup for the top and mix the rest right into your potato mixture. The toasted flavor is SO worth it!
Step 5: Stuff the Potato Shells
Spoon that yummy filling back into those empty potato skins. Pile it up a little so it looks fancy and impressive. Line them all up on your baking sheet and get ready for round two!
Step 6: Add Toppings and Bake Again
Sprinkle your saved pecans on top and drizzle each one with about a teaspoon of maple syrup. Pop them back in the oven at 375°F for 20 minutes. They’ll come out golden and gorgeous with slightly crispy edges. YUM!
Tips for the Best Twice Baked Sweet Potatoes
- Pick similar-sized potatoes so they all finish cooking at the same time and nobody’s left waiting around hungry.
- Watch that first bake because if they get too soft, the skins might tear when you’re scooping things out.
- Keep an eye on those pecans while toasting because they go from perfect to burnt really fast, trust me on this.
- Make them ahead by stuffing the potatoes early, then just pop them in the oven right before everyone comes over.
- Try mini marshmallows on top during the last few minutes if you want to feel like a kid again!
Variations and Substitutions
Want to mix things up a bit? Here are some fun ways to make these your own!
- Going dairy-free: Swap the butter for coconut oil and use coconut cream instead of regular cream. Works like a charm!
- Different sweeteners: Try coconut sugar or just use maple syrup throughout if you want something more natural tasting.
- Switch up the nuts: Walnuts, almonds, or hazelnuts all taste great if pecans aren’t your thing or you’re out.
- Make it savory: Skip the sugar completely and add garlic, fresh herbs, and some parmesan cheese instead for dinner vibes.
- Add some protein: Crumble in bacon or ham to make these hearty enough to eat as a main dish.
Looking for more sweet potato ideas? You’ve got to check out these healthy mashed sweet potatoes or fire up the grill for these grilled sweet potatoes on a nice day!
Frequently Asked Questions
Can I make twice baked sweet potatoes ahead of time?
Absolutely! Just prep them through the stuffing part, wrap them up tight with foil, and stick them in the fridge for up to 2 days.
How do I store leftover twice baked sweet potatoes?
Let them cool completely, then put them in a container with a lid and keep them in the fridge for about 4 days.
Can I freeze these sweet potatoes?
Yep! Wrap each one in foil separately and freeze them for up to 3 months. Just thaw them overnight before you reheat.
What to serve twice baked sweet potatoes?
These are perfect next to roasted turkey, glazed ham, grilled chicken, or really any main dish you’re making for dinner.
How do I reheat twice baked sweet potatoes?
Cover them with foil and warm them up at 350°F for about 20 minutes, then take the foil off for 5 more minutes.
Can I use canned sweet potatoes instead?
I wouldn’t recommend it because canned ones are way too mushy, and the skins won’t hold up like fresh ones do.
How do I prevent the potato skins from tearing?
Bake them just until they’re tender, let them cool a tiny bit first, and leave a thicker wall when you’re scooping out the middle.
What type of sweet potatoes work best?
Go for the orange ones like Garnet or Jewel varieties because they’ve got the best color and that super creamy texture we want.
Twice Baked Sweet Potatoes with Pecans
Ingredients
- 4 large sweet potatoes
- 4 tablespoons unsalted butter softened
- 1/4 cup brown sugar packed
- 1 teaspoon ground cinnamon
- 1/4 cup heavy cream
- 1 cup pecans chopped
- 4 teaspoons maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Equipment
- Baking Sheet
- Mixing bowl
- Electric mixer
- Small skillet
Instructions
- Preheat your oven to 400°F and poke the sweet potatoes a few times with a fork all over. Put them on a baking sheet and bake for 55 minutes until they’re really soft and tender inside.
- Take them out and let them cool for about 10 minutes so they’re safe to touch and handle.
- Slice each potato down the middle and carefully scoop the inside into a bowl, leaving the skin mostly intact.
- Add butter, brown sugar, cinnamon, heavy cream, salt, and pepper to the bowl with the sweet potato flesh.
- Mix everything with your electric mixer for about 2 minutes until it’s smooth, fluffy, and totally lump-free.
- Toast the pecans in a dry skillet on medium heat for 4 minutes, stirring often until they smell nutty.
- Save half the pecans for sprinkling on top later and stir the rest into your sweet potato mixture.
- Scoop the filling back into the empty potato skins and pile it up a little bit on top.
- Turn your oven down to 375°F and sprinkle the saved pecans over each stuffed potato evenly.
- Drizzle about a teaspoon of maple syrup on each one for that sweet, sticky glaze on top.
- Bake them for 20 minutes until the tops look golden and everything’s heated all the way through. ENJOY!
Notes
- You can bake the sweet potatoes up to 2 days early and keep them in the fridge before stuffing.
- Want extra-crunchy pecans? Toast them a minute longer, but watch them closely so they don’t burn up.
- These reheat really well! Just cover with foil and warm them at 350°F for about 15 to 20 minutes.
- Throw some mini marshmallows on top during the last 5 minutes of baking for a sweeter, fun version.
