If you walked into my kitchen on any given chilly evening, there is a good chance you would find me split between sipping tea and poking sweet potatoes like a nosy neighbor. These pecan pie twice baked sweet potatoes started as a Thanksgiving side, but then they got upgraded to their own thing because wow. First time I made them, my uncle said, are these dessert or dinner, and I said yes. I also once ate the pecan topping with a spoon while the potatoes cooled, which I do not recommend, but also I kind of do.
Why you will love this, or at least why I do
- I make this when I want pecan pie vibes without rolling dough. It scratches the itch and saves my wrists.
- My family goes a bit bananas for the toasty pecans and maple, especially the crunchy edges. The middles are all silky, like a cozy scarf you can eat.
- On busy nights, I bake the potatoes in the morning, then mash, fill, and finish later. No drama, no fancy pastry, just good stuff.
- Also, I used to underbake sweet potatoes and get annoyed at the firm middles. Now I let them go longer; actually, I find it works better if you bake until a little syrupy caramel leaks out.
- And if you have picky eaters, the word pie helps. Trust me.
Mini rant, promise it will be quick. People say you must use a special spice blend or it is not classic. Nah. Use what tastes good to you; I tend to think a little cinnamon and vanilla are perfect, but do your thing.
What you need, and what you can swap
- 4 medium sweet potatoes, scrubbed well
- 2 tablespoon unsalted butter, melted (olive oil works in a pinch, different flavor but still lovely)
- 60 ml heavy cream or half and half, warmed slightly (I sometimes use full fat coconut milk when I am out of dairy)
- 2 tablespoon brown sugar, packed (maple syrup works too, reduce the cream just a splash)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon, plus a pinch of salt
- For the topping: 1 cup pecans, roughly chopped
- 80 ml maple syrup
- 1 tablespoon melted butter
- 1 teaspoon vanilla, a pinch of cinnamon, and a small pinch of flaky salt
- Optional flourish: a handful of mini marshmallows or a spoon of Greek yogurt on top at the end
My grandmother always insisted on Brand X vanilla, but honestly any real vanilla works fine. And if you have only white sugar, use it, toss in a drizzle more maple later.
Let us make these without overthinking
- Heat the oven to 205 C or 400 F. Prick the sweet potatoes a few times with a fork and set them on a lined baking sheet. Bake until very tender, 50 to 70 minutes, depending on size. If you want a deeper dive on baking times, this guide from Serious Eats is handy: how to bake sweet potatoes.
- Remove the potatoes form the oven and cool until you can handle them without doing the hot potato dance, about 10 minutes. Drop the oven to 190 C or 375 F.
- Slice each potato lengthwise and scoop the flesh into a bowl, leaving a 5 to 10 mm wall so the skins stay sturdy. This is where I usually sneak a taste.
- Add the melted butter, warm cream, brown sugar, vanilla, cinnamon, and salt. Mash until creamy with a few rustic bits left. Smooth is nice, but a few lumps give it character.
- Spoon the mash back into the potato skins, mounding it up. Do not worry if it looks a bit messy at this stage, it always does.
- In a separate bowl, mix the pecans, maple syrup, melted butter, vanilla, cinnamon, and flaky salt. Stir to coat all the nooks. If your pecans are raw, you can toast them lightly first, it adds a lot of flavor; I like this quick primer: how to toast nuts.
- Top each potato with a generous handful of the pecan mixture, letting some spill down the sides because that caramelizes into little crunchy treats.
- Bake until the topping is bubbling and the edges are slightly crisp, 12 to 18 minutes. If adding marshmallows, pop them on for the last 3 minutes so they get golden.
- Rest 5 minutes before serving. The syrup is lava at first, ask me how I know.
Notes I learned by bumping into a few walls
- Warm dairy blends better. Cold cream made the mash seize once and I had to coax it back with patience and a splash more warm cream.
- If your sweet potatoes are oddly fibrous, mash with an electric mixer on low just for a few seconds. Too much and it gets gummy.
- Line the pan. Maple drips become superglue, and scraping a pan after dinner is a mood killer.
- I think this tastes better the next day when the flavors settle in, but in my house it rarely gets that far.
Variations I tried, the hits and the whoops
- Orange zest and a splash of bourbon in the mash. Big win for grown ups, skip for kids.
- Chocolate chips under the pecans. Fun, a touch sweet, but hey it is dessert territory anyway.
- Pecan pie twice baked sweet potatoes with toasted hazelnuts. Flavor was great, texture felt too hard, so maybe chop finer or toast less next time.
- Honey instead of maple. Tasty but a bit stickier, watch for quicker browning.
Gear that helps, but do not stress if you do not have it
- Sturdy baking sheet. If you only have a thin one, double it up to prevent hot spots.
- Potato masher. A fork works fine, it just takes a minute longer.
- Small saucepan to warm cream. Or microwave it for 20 seconds, no biggie.
Storage and reheating without fuss
Cool completely, then tuck leftovers into an airtight container. Fridge for up to 3 days, reheat at 175 C or 350 F until warmed through, about 10 to 12 minutes. You can also freeze, tightly wrapped, for a month. Though honestly, in my house it never lasts more than a day. If you store nuts, this guide is helpful for keeping pecans fresh: how to store nuts.
How we like to serve them
We put these on the table next to roast chicken or just a big salad when we are keeping it lightish. For holidays, I set out a little bowl of extra flaky salt and a pitcher of warm maple so folks can drizzle. And sometimes a spoon of tangy yogurt on top, which sounds odd but it works, pinky swear.
Pro tips I learned the hard way
- I once tried rushing the first bake and regretted it because the centers stayed tough. Let the sweet potatoes go until very soft.
- I tried doing all the mixing cold in the pan to save dishes. It turned gluey and I had to start over, so bowl first, pan second.
- Set it on it's baking sheet with parchment. I skipped the lining one time and spent twenty minutes scrubbing maple fossils off metal, not fun.
FAQ from real messages and texts
Can I make these ahead
Yes. Bake and scoop in the morning, fill the skins, cover, and chill. Add the pecan topping right before the second bake. They will be great.
Do I need to peel the sweet potatoes first
Nope. The skins make natural boats, less mess, more flavor. Plus the edges get snacky and crisp.
What if I do not have maple syrup
Use brown sugar with a splash of water to loosen, or honey. It will be different, still delicious.
Can I reduce the sugar
Totally. Drop the brown sugar in the mash to 1 tablespoon and keep the maple as written. Or go full savory with just cinnamon and salt, why not.
How do I choose good sweet potatoes
Look for heavy ones with tight skin. If they are sprouting or wrinkly, they are tired. Smaller to medium size cooks more evenly, big lads can be stringy.
Are these gluten free
Yes, as written. Just check your vanilla and any extras to be safe.
Little digression, then I am done. I promised my neighbor I would save her one of these, and I meant it, but then my kid asked for seconds with the most polite please you ever heard. So I made another batch the next day and brought two, because that is how these pecan pie twice baked sweet potatoes tend to go around here.