Sweet Potato and Pecans — Pecan Pie Twice-Baked Potatoes

Name: Sweet Potato and Pecans — Pecan Pie Twice-Baked Potatoes
Prep time: 10 min
Total time: 10 min
Ingredients: 4 medium sweet potatoes, scrubbed and dried; 2 tbsp butter (salted or unsalted); 3 tbsp maple syrup; 1/4 tsp salt; 1 tsp ground cinnamon; 3/4 cup pecans, coarsely chopped; 1 tsp ground cinnamon; 1/4 cup flour (oat flour or a gluten-free flour works too); 2 tbsp cold butter; 2 tbsp maple syrup; pinch of salt (optional)

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Sweet Potato And Pecans — say that five times and you’ll practically smell maple and cinnamon. These Pecan Pie Twice-Baked Potatoes take two humble helpers from your holiday table — baked sweet potatoes and pecan pie — and smash them together into a sweet, cozy, slightly healthier dessert (or decadent side). They’re crustless, maple-sweetened, and crowned with a crunchy pecan streusel that tastes like Thanksgiving but easier. Let’s dive in.

What makes this recipe so irresistible?

Why do people lose their minds over these? Because they deliver warm, creamy sweet potato filling with a crackly, caramelized pecan topping — all in a handheld (or spoon-able) package. The filling gets a little maple depth instead of a ton of sugar, and the pecans add that toasty, buttery crunch you expect from a Pecan Pie Sweet Potato mash-up. Bonus: your house will smell like cinnamon + maple heaven for hours. Who’s complaining?

Ingredients (short notes)

Here’s the short, practical shopping list and why each item matters:

Sweet potatoes (medium-small) — easier to portion; scoopable skins make great boats.
Butter (salted) — for silkiness in the mash and richness in the streusel.
Maple syrup — natural sweetness and deeper flavor than plain sugar.
Cinnamon — fall spice essential.
Salt — balances sweetness and brightens flavor.
Pecans — chopped for the streusel; whole or pieces both work.
Oat flour (or AP/almond flour) — makes the streusel tender and slightly nutty.
Optional extras: a splash of vanilla, a pinch of nutmeg, marshmallows, or a sprinkle of flaky sea salt.

This combo creates a Pecan Topped Sweet Potato Dish that feels special without being fussy.

Simple how-to (so you actually make it)

Bake the potatoes. Scrub and roast sweet potatoes at 400°F until tender (about 45–60 minutes depending on size). Let them cool slightly.
Scoop & mash. Slice lengthwise partway and scoop out most of the flesh into a bowl, leaving a thin wall of potato so the shell holds its shape. Mash with butter, maple syrup, cinnamon, and a pinch of salt. Taste and adjust.
Make the pecan streusel. Toss chopped pecans with oat flour, brown sugar (or more maple), cubed cold butter, cinnamon, and salt. Mix until crumbly and pebbly.
Stuff & top. Spoon the sweet potato mash back into the skins, mound the pecan streusel on top.
Bake again. Return to the oven at 375°F for 20–30 minutes until the topping crisps and turns golden. Serve warm.

Bold tip: Scoop gently to leave about ¼” of potato in the shell — that prevents leaks and gives you a sturdy boat to hold all the goodness.

The story behind the mash-up

I first mashed these together on a chaos-filled Thanksgiving when I wanted both pie and sweet potatoes but not the calories or the baking gymnastics. The idea stuck: what if the candied pecan top met the cubby of sweet, buttery mashed potato? The result felt like Sweet Potato Pie Southern nostalgia without the crust drama. It’s a mash-up that honors both traditions and makes your table more interesting.

Pro tips for the best outcome

Pick the right potatoes. Medium-small sweet potatoes roast more evenly — no giant spuds that take forever.
Cool the filling slightly before stuffing if you don’t want steam to make the streusel soggy.
Use cold butter in the streusel for crunch. Warm butter = sad crumbs.
For extra crunch, toast the pecans briefly in a dry pan before chopping.
Make ahead: Assemble and refrigerate; bake just before serving for best texture. FYI: these reheat beautifully in an air fryer or oven.

Variations to try

Marshmallow swirl: Add mini marshmallows on top for a s’mores-adjacent vibe.
Chocolate chip surprise: Stir a handful of dark chips into the mash before stuffing.
Savory-sweet: Skip most sugar, add a touch of maple, and fold cooked bacon or pancetta into the mash for a sweet-savory riff.
Vegan option: Use coconut oil or plant butter and swap the streusel butter accordingly.

If you love a Pecan Crusted Sweet Potato Casserole but want individual portions, this recipe is your jam — it’s basically the personal-size version of that classic.

Best way to serve

Serve these hot from the oven with a dollop of Greek yogurt or a small scoop of vanilla ice cream for dessert. For a holiday plate, pair with roasted Brussels sprouts and cranberry sauce if you’re leaning savory-side-dish. Want to be extra? Finish with a few flakes of sea salt to balance the maple and pecans.

Storage & leftovers — quick tips

Store cooled potatoes in an airtight container in the fridge for up to 4 days. Reheat in an oven at 325°F until warmed through and re-crisp the topping, or use an air fryer for 5–10 minutes. Freeze unbaked (assembled) for up to a month — thaw in the fridge overnight and bake as directed.

Bold tip: Glaze with a touch more maple after reheating to revive flavor and shine.

FAQs

Can I make these ahead for Thanksgiving?

Yes. Assemble the stuffed potatoes, cover, and refrigerate. Bake right before serving to keep the topping crisp.

Can I use brown sugar instead of maple syrup?

You can, but maple syrup gives that deep, woodsy sweetness that mimics traditional pecan pie — I recommend keeping it if you can.

Are these a dessert or a side?

Both! They function perfectly as a dessert (with ice cream) or a sweet potato side dish alongside a roast.

What flour works best in the streusel?

Oat flour makes it nutty and tender, but all-purpose, almond, or your favorite GF flour work fine.

Final thoughts

If you crave the nostalgia of Pecan Pie but want a lighter, fuss-free route, these Twice Baked Sweet Potatoes With Pecans (aka the best Pecan Pie Sweet Potato mash-up) hit the sweet spot. They’re easy to scale, easy to prep ahead, and deliver cozy fall flavors with zero shame. Whether you call it a Pecan Crust Sweet Potato Casserole in single-serving form or just plain delicious, this recipe will earn a permanent spot on your holiday roster.

So—are you team dessert-potato or team side-dish potato? Either way, grab a fork. These Sweet Potato Pecan boats aren’t going to eat themselves.