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Twice Baked Sweet Potatoes with Pecans

Twice Baked Sweet Potatoes with Pecans

Creamy sweet potatoes stuffed with butter, brown sugar, cinnamon, and toasted pecans, then baked until golden for an irresistible side dish.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 385 kcal

Equipment

  • Baking Sheet
  • Mixing bowl
  • Electric mixer
  • Small skillet

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

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.