Twice Baked Sweet Potatoes with Pecans
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.
Creamy cinnamon sweet potato shells topped with buttery toasted pecans.
Nutrition per serving
Ingredients
main
filling
topping
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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