Pecan Pie Twice Recipe

I made a Pecan Pie Sweet Potato that masquerades as a side but disappears like dessert, and now everyone texts me begging for more.

I can’t get over these Pecan Pie Sweet Potato Casserole twice-baked sweet potatoes. I adore the sticky, nutty crunch of chopped pecans folded into sweet potato flesh, and the maple syrup notes that sneak in make me actually stop mid-bite.

I’m obsessed, like I’ll bring them to a potluck and hide the best ones. They work as a snack, dessert, even breakfast when I’m bold.

Sweet Potato Pecan everything gets my vote. But the real thing is texture: creamy mash, toasted pecan shards, flaky sea salt on top.

Pure food greed. I want more.

No regrets, ever. Bring it now.

Ingredients

• Basically sweet creamy base that makes the pie feel cozy and not too sugary.
• It’s rich and silky and helps make the filling smooth and luscious.
• Adds caramel notes and mellow sweetness you’ll want in every bite.
• Plus a real warm maple hit that’s not overly sweet.
• Basically a tiny flavor booster that makes everything taste homier.
• It’s cozy spice vibes without being loud.
• Just a little nutty warmth that rounds spices.
• Adds creaminess and silkiness so the filling isn’t dry.
• Basically balances sweetness and keeps the pie from tasting flat.
• Crunch and texture plus toasted nut flavor in every forkful.
• Makes the nuts glossy and extra toasty when they bake.
• Plus a finishing pop of saltiness that wakes up sweetness.

Ingredient Quantities

• 4 medium sweet potatoes (about 2 lb)
• 4 tbsp unsalted butter, softened
• 1/3 cup packed light brown sugar
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 2 tbsp milk or heavy cream
• 1/2 tsp kosher salt
• 1 cup chopped pecans, divided
• 2 tbsp melted butter for the pecans
• Pinch flaky sea salt for topping (optional)

How to Make this

1. Preheat oven to 400 F and scrub the sweet potatoes, then poke them a few times with a fork so they dont burst.

2. Place sweet potatoes on a rimmed baking sheet and bake until very tender, about 45 to 60 minutes depending on size; they should give when squeezed gently.

3. While potatoes bake, toss 1 cup chopped pecans with 2 tbsp melted butter and spread them on a small baking sheet; toast in the oven for 6 to 8 minutes until fragrant and golden, watch closely so they dont burn. Set aside.

4. When potatoes are cool enough to handle, halve them lengthwise and scoop the flesh into a bowl, leaving a thin shell so the skins hold shape.

5. Mash the flesh with 4 tbsp softened butter, 1/3 cup packed light brown sugar, 2 tbsp maple syrup, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/8 tsp ground nutmeg, 2 tbsp milk or heavy cream and 1/2 tsp kosher salt until smooth but still a little rustic; fold in about half of the toasted pecans.

6. Taste and adjust sweetness or salt if needed; if the mixture seems too thick add a splash more milk.

7. Spoon the sweet potato mixture back into the skins, mounding it slightly over the top so it looks nice.

8. Sprinkle the remaining pecans over each filled sweet potato and drizzle any leftover melted butter from the pecan step over them.

9. Return stuffed potatoes to the oven and bake at 375 F for 12 to 15 minutes until heated through and the tops are set and a little caramelized.

10. Remove from oven, finish with a pinch of flaky sea salt on each (optional) and serve warm as a side, snack, dessert or breakfast.

Equipment Needed

1. Oven
2. Rimmed baking sheet (for the potatoes)
3. Small baking sheet (for toasting pecans)
4. Potato scrub brush and fork (to clean and poke the potatoes)
5. Chef knife and cutting board (to halve the potatoes)
6. Large mixing bowl
7. Potato masher or sturdy fork (to mash the flesh)
8. Rubber spatula or wooden spoon (to fold and fill the skins)
9. Measuring cups and spoons
10. Oven mitts or hot pads

FAQ

Pecan Pie Twice Recipe Substitutions and Variations

• Sweet potatoes: swap with canned pumpkin or roasted butternut squash for a similar texture and flavor; if using yams it’ll work too but taste can be sweeter so cut back a bit on the sugar.
• Unsalted butter: you can use salted butter but drop the kosher salt by about 1/4 tsp, or use coconut oil for a dairy free option (adds a mild coconut note).
• Light brown sugar: replace with dark brown sugar 1:1 for a richer molasses taste, or use coconut sugar 1:1 if you want a less processed option, just know the color will be darker.
• Milk or heavy cream: swap with almond milk or oat milk for dairy free, or use evaporated milk or half and half if you want a richer, more custardy finish.

Pro Tips

1. Roast the sweet potatoes whole like it says, but pick ones about the same size so they cook evenly. If one is big and another tiny, the big one will still be hard when the small ones are mushy. Also poke them extra in a few spots so steam can escape, otherwise sometimes they burst in the oven and make a mess.

2. Toast the pecans right before you fold them in. They lose crunch fast, so if you toast them early they’ll get soft while the potatoes cool. Toss them with the butter and watch them closely, they go from perfect to burned real quick. If you want extra flavor, toss a pinch of salt and a little brown sugar on half of them for a sweet salty contrast.

3. Don’t overmix the sweet potato flesh. You want it smooth but not gluey. Mash by hand instead of using a food processor so it keeps some texture. If it seems dry, add warm milk or cream a tablespoon at a time; cold liquid can make it clumpy.

4. For prettier and more stable stuffed skins, let the filled potatoes rest 5 minutes before the final bake. That helps the filling settle so it wont collapse and the tops will caramelize better. Finish with a tiny pinch of flaky sea salt right before serving to brighten everything up.