These Pecan Pie Twice Baked Sweet Potatoes are everything you love about fall wrapped into one cozy, irresistible dish. Think tender roasted sweet potatoes whipped with maple syrup and cinnamon, then topped with a buttery, caramelized pecan streusel. It’s like sweet potato pie and pecan pie came together to create the ultimate fall treat.
My toddler even started eating the filling straight from the bowl while I was assembling them—safe to say they’re toddler-approved! I’ll definitely be freezing a batch to enjoy postpartum because they make the perfect snack or side.
– Danielle
Every bite is warm, creamy, lightly spiced, and finished with that nostalgic nutty crunch that makes pecan pie a holiday classic. These are special enough for Thanksgiving but simple enough to enjoy all season long. And the aroma? Your whole house will smell like maple, cinnamon, and cozy autumn bliss.
If you love these flavors, you’ll also enjoy:
Rich Maple Pecan Bread Loaf, The Best Southern Sweet Potato Pie, Healthy Pecan Pie Bars, Easy Spiced Carrot & Sweet Potato Soup, and Pecan Banana Bread with Streusel Topping.
Why You’ll Love These Twice Baked Sweet Potatoes
- Taste like sweet potato pie and pecan pie in one bite
- Naturally sweetened with maple syrup
- Cozy cinnamon-spiced fall flavors
- Lighter than traditional holiday desserts
- Works as a side dish or dessert
- Can be made ahead—perfect for Thanksgiving prep
Ingredients You’ll Need
Scroll to the recipe card for exact measurements.
Sweet Potatoes
- Sweet potatoes (medium size—perfect for individual servings)
- Butter
- Maple syrup
- Cinnamon
- Salt
Pecan Streusel Topping
- Pecans
- Maple syrup
- Cold butter
- Cinnamon
- Flour (use all-purpose, oat, almond, or a gluten-free blend)
How to Make Pecan Pie Twice Baked Sweet Potatoes
1. Bake the Sweet Potatoes
- Roast the whole sweet potatoes at 425°F until fork-tender (40–55 minutes).
- Let them cool until safe to handle.
2. Prepare the Filling
- Slice each sweet potato lengthwise, removing the top ¾ of the skin.
- Scoop out the flesh, leaving a ¼-inch border so the skins hold their shape.
- Mash the sweet potato with butter, maple syrup, cinnamon, and salt until smooth and creamy.
3. Add the Filling Back
- Spoon the sweet potato mixture back into the skins, mounding it slightly.
4. Make the Pecan Streusel
- Mix chopped pecans, flour, cold butter, cinnamon, salt, and maple syrup until crumbly.
- Generously spoon the streusel on top of each stuffed sweet potato.
5. Bake Again
- Reduce oven temperature to 350°F.
- Bake for 20–30 minutes, until hot, golden, and bubbling.
- For extra caramelization, broil the tops for 1–2 minutes.
Tips for the Best Texture
- Choose sweet potatoes that are similar in size for even baking
- Don’t overmix the filling—keep it fluffy
- Add the streusel right before baking
- Broil briefly for a deeper caramel flavor
Frequently Asked Questions
Can I make these ahead?
Yes! Store in the fridge up to 4 days. Reheat at 325°F until warm and crisp on top.
Can I freeze them?
Absolutely—freeze after baking. Reheat directly from frozen.
Are these a dessert or a side?
Either! They’re sweet enough to be dessert but balanced enough to serve with savory dishes.
Can I make them dairy-free or gluten-free?
Yes—use vegan butter and oat/almond/GF flour for the topping.
Can I use honey or brown sugar?
Yes, both work perfectly.
Fun Variations
- Drizzle with extra maple syrup
- Add mini marshmallows before the final bake
- Mix in chocolate chunks
- Add crushed graham crackers
- Sprinkle flaky sea salt for extra contrast