Pecan Pie Double-Stuffed

Introduction

This Pecan Pie Double is a delightful twist on classic sweet potatoes, combining soft, spiced flesh with a crunchy pecan streusel topping. It’s a perfect side dish for cozy dinners or holiday feasts that brings warmth and texture to your table.

Ingredients

• 4 medium sweet potatoes (washed and dried)
• 2 tbsp butter (salted or unsalted)
• 3 tbsp maple syrup
• 1/4 tsp salt
• 1 tsp cinnamon
• 3/4 cup pecans (roughly chopped)
• 1/4 cup flour (can use oat flour or gluten-free flour)
• 2 tbsp butter (cold, cubed)
• 2 tbsp maple syrup

Instructions

1. Step 1: Bake the sweet potatoes at 425°F until soft in the center, about 40-55 minutes. Check doneness by inserting a knife into the center—if it slides in easily, they’re ready.
2. Step 2: Lower the oven temperature to 350°F and let the sweet potatoes cool until they can be handled comfortably.
3. Step 3: Slice each sweet potato lengthwise about three-quarters through to remove the top, exposing the flesh. Scoop out the inside into a bowl, leaving about 1/4 inch of flesh in the skin for support.
4. Step 4: Mash the scooped sweet potato and mix in 2 tbsp butter, 3 tbsp maple syrup, 1/4 tsp salt, and 1 tsp cinnamon until well combined.
5. Step 5: Prepare the pecan streusel topping by combining chopped pecans, 2 tbsp maple syrup, cold cubed butter, cinnamon, and flour in a bowl. Use a fork to mix until crumbly.
6. Step 6: Stuff the sweet potato skins with the mashed sweet potato mixture, then sprinkle the pecan streusel evenly on top.
7. Step 7: Bake the stuffed sweet potatoes at 350°F for 20-30 minutes until the filling is heated through and the topping is golden and crispy.

Tips & Variations

• Use gluten-free or oat flour in the pecan topping for a gluten-free version without sacrificing texture.
• Toast the pecans lightly before mixing to enhance their flavor.
• Add a pinch of nutmeg or ginger to the sweet potato mixture for extra warmth.
• Serve with a dollop of whipped cream or vanilla yogurt for a creamy contrast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain the crisp topping. Avoid microwaving as it may soften the streusel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can prepare the mashed sweet potato filling and pecan topping in advance. Assemble and bake just before serving for the best texture and flavor.

What can I substitute for maple syrup?

Honey or brown sugar syrup can be used as a substitute, but maple syrup gives a unique flavor that complements the pecans and sweet potatoes well.

Pecan Pie Double-Stuffed

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★★★★★

4.7 from 128 reviews

Deliciously comforting Pecan Pie Double Sweet Potatoes feature baked sweet potatoes stuffed with a sweet cinnamon-maple mashed filling and topped with a crunchy pecan streusel. This recipe combines the natural sweetness of sweet potatoes with a nutty, buttery topping for a perfect autumn side dish or dessert.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 85 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Sweet Potatoes

• 4 medium sweet potatoes (washed and dried)
• 2 tbsp butter (salted or unsalted)
• 3 tbsp maple syrup
• 1/4 tsp salt
• 1 tsp cinnamon

For the Pecan Streusel Topping

• 3/4 cup pecans (roughly chopped)
• 1 tsp cinnamon
• 1/4 cup flour (can use oat flour or gluten-free flour)
• 2 tbsp butter (cold, cubed)
• 2 tbsp maple syrup

Instructions

1. Bake the Sweet Potatoes: Preheat your oven to 425°F (220°C). Place the washed and dried sweet potatoes directly on the oven rack or baking sheet and bake them for 40-55 minutes until soft in the center. Test doneness by inserting a knife into the thickest part; it should slide in easily.
2. Cool the Sweet Potatoes: Lower the oven temperature to 350°F (175°C). Let the baked sweet potatoes cool until you can handle them safely without burning your hands.
3. Prepare the Sweet Potato Flesh: Slice each sweet potato lengthwise about 3/4 of the way to remove the top while keeping a 1/4 inch border of flesh in the skin. Scoop out the sweet potato flesh into a medium bowl, leaving the skins intact for stability.
4. Mash and Season the Filling: Mash the sweet potato flesh thoroughly. Add butter, maple syrup, salt, and cinnamon to the bowl and mix well to combine into a smooth and flavorful filling.
5. Stuff the Sweet Potatoes: Spoon the seasoned mashed sweet potato mixture back into each hollowed sweet potato skin evenly.
6. Make the Pecan Streusel Topping: In a separate bowl, combine the chopped pecans, flour, cinnamon, salt, cold cubed butter, and maple syrup. Use a fork to mix until the mixture becomes crumbly and streusel-like.
7. Top with Pecan Streusel: Generously sprinkle the pecan streusel topping over each stuffed sweet potato, covering the filling evenly.
8. Bake Again: Place the stuffed and topped sweet potatoes back in the oven at 350°F (175°C) and bake for an additional 20-30 minutes, until the filling is heated through and the topping turns golden and crispy.

Notes

• You can substitute oat flour or gluten-free flour in the pecan streusel for a gluten-free option.
• Use salted or unsalted butter as preferred; reduce added salt if using salted butter.
• For added richness, consider adding a splash of vanilla extract to the mashed sweet potato filling.
• This dish can double as a side or a dessert due to its natural sweetness and nutty topping.
• Make sure the sweet potatoes are completely cool enough to handle before slicing to avoid burns.

Keywords: pecan pie sweet potatoes, baked sweet potatoes, maple syrup sweet potatoes, pecan streusel, autumn side dish, gluten free dessert