Twice-Baked Pecan Pie Sweet Potatoes
Sweet potatoes baked until soft, mashed with butter and a quick pecan pie-style topping, stuffed back into the skins and baked again. Perfect as a sweet side dish or dessert.
Ingredients
- 3 large sweet potatoes
- 1/2 cup brown sugar
- 5 tablespoons cold salted butter divided
- 1/3 cup dark corn syrup
- 2/3 cup pecans finely chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Wash potatoes and prick each with a fork a few times. Place potatoes on the prepared baking sheet.
- Bake in the preheated oven until soft, about 1 hour.
- Meanwhile, add brown sugar to a saucepan. Cut 3 tablespoons butter into small cubes and add it to the pan, along with corn syrup, pecans, vanilla extract, and salt.
- Bring mixture to a boil over medium-high heat, stirring very often.
- Once at a boil, allow it to boil for 1 1/2 minutes.
- Remove from heat to cool until just warm.
- When potatoes are cool enough to handle, cut each one in half lengthwise.
- Scoop out most of the inside of the potatoes into a large bowl, leaving about 1/4-inch around the edge.
- Add remaining butter to the sweet potatoes in the bowl and mash until mostly smooth.
- Stir 1/2 cup pecan mixture into the mashed potatoes and spoon mixture back into the hollowed sweet potato halves.
- Bake sweet potatoes for 15 minutes.
- Top potatoes with remaining pecan mixture.
Video
Notes
Recipe by Nicole McLaughlin (@nicolemcmom), posted by Allrecipes.