How to Make the Perfect Twice Baked Sweet Potatoes with Pecans
American · Medium · 85 min · 4 servings
These indulgent twice baked sweet potatoes are filled with a buttery cinnamon-spiced mash and topped with crunchy toasted pecans. They work equally well as a stunning side dish or a satisfying vegetarian main course.
Why this recipe works
This Twice Baked Sweet Potatoes with Pecans recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 85 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 medium sweet potatoes scrubbed
- 3 tablespoons unsalted butter softened
- 0.25 cup brown sugar
- 1 teaspoon cinnamon
- 0.5 cup chopped pecans
- 0.25 cup whole milk
Step by step instructions
Step 1: Bake the Sweet Potatoes
Preheat oven to 400 degrees F. Pierce each sweet potato several times with a fork and place on a baking sheet. Bake for 50 to 55 minutes until completely soft when pierced.
Step 2: Scoop and Mix the Filling
Let potatoes cool for 10 minutes then slice in half lengthwise. Scoop out the flesh leaving a thin shell intact. Mash the flesh with butter, brown sugar, cinnamon, milk, salt and pepper until smooth.
Step 3: Refill and Top
Spoon the mashed filling back into the potato shells, mounding it generously. Sprinkle chopped pecans evenly over the top of each filled potato.
Step 4: Second Bake
Return filled potatoes to the oven and bake at 375 degrees F for 15 minutes until heated through and pecans are toasted and fragrant.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pecans → walnuts or pumpkin seeds for a nut-free option
- whole milk → coconut milk or oat milk for a dairy-free version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Scooping too much flesh out of the shell which causes it to collapse during the second bake
- Not letting the potatoes cool enough before handling which makes scooping messy and unsafe
Nutrition facts
Per serving: 420 calories, 6g protein, 55g carbs, 20g fat, 7g fiber.
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