Description
A delicious blend of sweet potatoes and pecan pie flavors, baked twice for a rich and satisfying dish.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 eggs
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce each sweet potato with a fork and place them on a baking sheet.
- Bake for 45-60 minutes until tender.
- Allow sweet potatoes to cool slightly, then cut them in half and scoop out the flesh into a bowl.
- In the bowl, mix the sweet potato flesh with butter, brown sugar, maple syrup, vanilla, cinnamon, nutmeg, salt, and eggs.
- Fold in the chopped pecans.
- Fill the sweet potato skins with the mixture and place them back on the baking sheet.
- Bake for an additional 20-25 minutes until heated through and slightly golden.
Notes
- For a more intense flavor, toast the pecans before adding them.
- You can adjust the sweetness by adding more or less brown sugar.
- Serve warm as a side dish or dessert.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pecan Pie Twice Baked Sweet Potatoes