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Maple Pecan Twice-Baked Sweet Potatoes

Twice-baked sweet potatoes topped with maple syrup and pecans for a sweet and nutty flavor.

  • Total Time: 90 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 medium sweet potatoes
  • 1/2 cup pure maple syrup
  • 1/2 cup chopped pecans
  • 1/4 cup unsalted butter, softened
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Optional: Additional pecans for topping

Instructions

  1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45-60 minutes until tender.
  2. Let potatoes cool slightly, then cut in half lengthwise and scoop out the flesh into a bowl, leaving a thin layer in the skins.
  3. Mash the potato flesh with butter, maple syrup, brown sugar, cinnamon, and salt until smooth.
  4. Stir in chopped pecans and spoon the mixture back into the potato skins.
  5. Place filled potatoes on a baking sheet and bake for an additional 15-20 minutes at 375°F (190°C) until heated through.
  6. Optional: Broil for 1-2 minutes to toast the tops with extra pecans if desired.

Notes

For a vegan version, substitute butter with coconut oil. Store leftovers in the refrigerator for up to 3 days.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Method: Side Dish
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 25g
  • Fat: 18g
  • Carbohydrates: 45g
  • Protein: 4g