Description
Pecan pie twice baked sweet potatoes combine the natural sweetness of sweet potatoes with the rich flavors of pecan pie, creating a unique and indulgent dish.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup brown sugar
- 1 cup chopped pecans
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes and pierce them with a fork. Bake for 45 minutes or until tender.
- Allow the sweet potatoes to cool slightly, then cut them in half and scoop out the flesh into a mixing bowl.
- Add brown sugar, chopped pecans, heavy cream, butter, eggs, and vanilla to the sweet potato flesh. Mix until smooth.
- Fill the sweet potato skins with the mixture and place them back in the oven. Bake for an additional 20 minutes.
Notes
- For an extra crunchy topping, sprinkle additional chopped pecans on top before the second baking.
- This dish can be served as a dessert or a side dish during holidays.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half sweet potato
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Pecan pie, twice baked sweet potatoes, comfort food, dessert