Description
A delicious twist on traditional sweet potatoes with a pecan pie filling.
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork, then bake for about 45 minutes or until tender.
- Let the sweet potatoes cool slightly, then slice them in half and scoop out the insides into a bowl.
- In a separate bowl, mix the sweet potato flesh with chopped pecans, brown sugar, melted butter, eggs, vanilla extract, cinnamon, nutmeg, salt, and heavy cream until well combined.
- Stuff the mixture back into the sweet potato skins.
- Bake for an additional 20 minutes at 350°F (175°C) until heated through and slightly golden on top.
Notes
- Serve warm for best flavor.
- Can be topped with whipped cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Pecan pie twice baked sweet potatoes