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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.

Ingredients

Scale

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

Find it online: https://deliciousdishspot.com/pecan-pie-double-stuffed/