Sweet Potatoes Twice Baked Pecan Crust

Elevate your holiday table or any cozy family dinner with these irresistible Sweet Potatoes Twice Baked Pecan Crust. This show-stopping side dish combines the natural sweetness of baked sweet potatoes with a buttery, cinnamon-spiced filling, creating a velvety center that's pure comfort. Topped with a golden, crunchy pecan crumb crust, each bite offers a delightful contrast of creamy and crisp textures. Perfectly portioned in their own skins, these twice-baked sweet potatoes are not only visually stunning but also easy to serve. Ideal for Thanksgiving or any festive occasion, this recipe is a delicious blend of savory and sweet flavors that will have everyone coming back for seconds.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 medium sweet potatoes
• 4 tablespoons unsalted butter
• 3 tablespoons brown sugar
• 2 tablespoons heavy cream
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 0.5 teaspoon salt
• 0.5 cup, chopped pecans
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons, melted unsalted butter

Directions

Step 1

Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then pierce each potato several times with a fork.

Step 2

Place the sweet potatoes directly on the oven rack, with a baking sheet on a lower rack to catch any drips. Bake for 50-60 minutes, or until the potatoes are fork-tender.

Step 3

Remove the sweet potatoes from the oven and let them cool slightly, about 5 minutes, until they are safe to handle.

Step 4

Slice each sweet potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin layer of flesh attached to the skins to maintain their structure. Set the potato shells aside on a baking sheet.

Step 5

In the mixing bowl with the scooped flesh, add 4 tablespoons of unsalted butter, 3 tablespoons of brown sugar, heavy cream, ground cinnamon, vanilla extract, and salt. Mash the mixture together until smooth and creamy.

Step 6

Spoon the sweet potato mixture evenly back into the reserved potato skins, mounding it slightly.

Step 7

In a small bowl, combine the chopped pecans, all-purpose flour, 2 tablespoons of brown sugar, and melted butter. Stir until the mixture forms a crumbly topping.

Step 8

Sprinkle the pecan topping evenly over the filled sweet potato halves.

Step 9

Bake in the preheated oven for 10-12 minutes, or until the topping is golden brown and crisp.

Step 10

Remove from the oven and let cool for a few minutes before serving. Enjoy your Sweet Potatoes Twice Baked Pecan Crust!

Nutrition Facts

Serving size	(753.8g)

Amount per serving	% Daily Value*
Calories	1747.2

Total Fat 118.2g	0%
Saturated Fat 51.1g	0%
Polyunsaturated Fat 10.8g
Cholesterol 216mg	0%
Sodium 1501.6mg	0%
Total Carbohydrate 170.7g	0%
Dietary Fiber 22.2g	0%
Total Sugars 69.7g
Protein 14.7g	0%

Vitamin D 0IU	0%
Calcium 275.0mg	0%
Iron 6.0mg	0%
Potassium 319.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.9%

Protein: 3.3%

Carbs: 37.8%