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Pecan Pie Twice Baked Sweet Potatoes

Pecan pie twice baked sweet potatoes pair creamy cinnamon-sugar filling with a buttery pecan topping. The potatoes bake until tender, then bake again until the topping is set and reaches 160°F in the center.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling time 13 minutes
Total Time 1 hour 43 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 3 sweet potatoes large (about 12 ounces each)
  • 0.25 cup unsalted butter divided (2 tablespoons softened and 2 tablespoons melted and cooled)
  • 0.25 cup heavy cream warmed
  • 0.5 cup light brown sugar packed, divided (2 tablespoons for the filling and 6 tablespoons for the topping)
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt
For the pecan pie topping
  • 1 egg large
  • 0.33 cup light corn syrup
  • 1 tsp vanilla extract
  • 1 cup pecans chopped

Equipment

  • 1 rimmed baking sheet

Method
 

Bake the sweet potatoes
  1. Preheat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Pierce each sweet potato several times with a fork.
  4. Place the sweet potatoes on the baking sheet.
  5. Bake for 45–60 minutes, until a knife slides easily into the center of each potato.
  6. Let the potatoes cool on the baking sheet for 10–15 minutes, until they are cool enough to handle.
Make the filling
  1. Reduce the oven temperature to 350°F.
  2. Halve the potatoes lengthwise.
  3. Scoop the flesh into a medium bowl, leaving about 1/4 inch of flesh in each skin to help it hold its shape.
  4. Mash the potato flesh with 2 tablespoons softened butter, the warmed cream, 2 tablespoons brown sugar, cinnamon, and salt.
  5. Spoon the mixture back into the potato skins.
Make the pecan pie topping
  1. Whisk the egg, corn syrup, 6 tablespoons brown sugar, 2 tablespoons melted and cooled butter, and vanilla until smooth.
  2. Stir in the pecans.
Fill and bake
  1. Spoon the pecan mixture over the filled potato halves.
  2. Bake at 350°F for 20–25 minutes, until the topping is set and reaches 160°F in the center.

Notes

Leave about 1/4 inch of flesh in each potato skin so the shells hold their shape when filled. Refrigerate leftovers for up to 4 days; freezing is not recommended because the topping can lose its texture. For a dairy-free swap, use plant-based butter and unsweetened plant-based cream.