When fall rolls around and Thanksgiving starts knocking, two things are always on my mind: sweet potato and pecans. Honestly, it’s like the ultimate holiday power couple—sweet, nutty, cozy, and ridiculously satisfying. That’s exactly why I couldn’t resist whipping up this recipe for Pecan Pie Sweet Potato Magic—a dreamy mash-up of a classic baked potato and a gooey pecan pie.
The result? Twice baked sweet potatoes with pecans that straddle the line between side dish and dessert. Sweet, creamy, crunchy, and spiced just right—they’re basically holiday happiness stuffed inside a potato skin. And yes, your house will smell like fall heaven while these bake. Cinnamon, maple, roasted nuts? Enough said.
Why This Recipe is a Total Game-Changer
So, what makes these pecan pie sweet potatoes so irresistible?
- Thanksgiving in one bite. It’s like the lovechild of sweet potato pie southern tradition and grandma’s pecan pie.
- Naturally sweet. Thanks to maple syrup, you don’t need loads of sugar.
- Built-in portion control. Each potato is its own little package (though, let’s be real—you’ll want more than one).
- Versatile AF. Dessert? Side dish? Midnight snack? You choose.
- A lighter twist. Think of it as pie without the crust, plus all the cozy flavors.
Basically, if you’ve been looking for that one showstopper sweet potato side dish, this is it.
The Story Behind the Recipe
Every year, I go a little wild with sweet potato pecan recipes once the leaves start falling. There’s something nostalgic about them—they remind me of family dinners, long tables filled with comfort food, and someone inevitably asking if there’s “more pie” before we’ve even cleared the plates.
This recipe was born out of my love for both pecan crust sweet potato casserole and good old-fashioned baked sweet potatoes. Why choose between the two when you can have both? That’s where the “twice-baked” part comes in. Bake the sweet potatoes, mash them up with buttery-maple-cinnamon magic, stuff them back into their skins, then top with a crunchy, nutty pecan streusel. Bake again until golden and bubbly. Boom. Holiday hero status unlocked.
Ingredients You’ll Need
Here’s your shopping list for these pecan topped sweet potato dish beauties. Nothing fancy—just fall staples with a touch of cozy.
- Sweet potatoes – Go for medium-sized ones so everyone gets their own personal potato pie.
- Maple syrup – Adds natural sweetness and depth.
- Butter – Creamy mashed filling + crispy topping = perfection.
- Cinnamon – Because it’s basically the smell of Thanksgiving.
- Salt – Balances the sweetness and makes flavors pop.
- Pecans – Chopped up and candied into crunchy topping glory.
- Flour – Helps form that crumbly pecan streusel. Oat, almond, or gluten-free all work here.
How to Make It (Step-by-Step Magic)
- Bake the potatoes – Wash, dry, and bake until fork-tender. Your kitchen will already smell amazing.
- Scoop + mash – Slice open, scoop out the insides (leave a little for structure), and mash with butter, maple, cinnamon, and salt.
- Make the pecan topping – Chop pecans, toss with maple, cold butter cubes, a little flour, and more cinnamon. Crumbly heaven.
- Stuff + top – Spoon the mashed filling back into the skins, then sprinkle that glorious pecan streusel over each one.
- Bake again – Pop back in the oven until bubbly, golden, and slightly crisp on top.
Serve warm, preferably with people who will swoon over them as much as you do.
Pro Tips for the Best Results
- Don’t skip the salt. It’s the secret to balancing sweet and nutty flavors.
- Use cold butter for the pecan topping so it stays crumbly, not greasy.
- Bake twice, not once. That second bake is where the magic happens.
- Make ahead friendly. Bake and stuff the potatoes a day early, then add topping and bake again when ready to serve.
Fun Variations to Try
Want to jazz things up? Here are a few tweaks I’ve tested (and loved):
- Add mini marshmallows to the pecan topping for a s’mores-meets-Thanksgiving vibe.
- Mix chocolate chunks into the pecan streusel (trust me, it works).
- Stir golden raisins into the mashed sweet potatoes for chewy pops of sweetness.
- Sprinkle flaky sea salt on top for a sweet-and-salty finish.
- Drizzle extra maple syrup before serving if you’ve got a big sweet tooth.
Basically, this recipe is a blank canvas for your fall flavor experiments.
Best Way to Serve
These potatoes can be:
- The star of your pecan crust sweet potato casserole spread at Thanksgiving.
- A cozy side dish for roast turkey, ham, or even vegetarian mains.
- A stand-alone dessert when topped with whipped cream or vanilla ice cream (IMO, the ultimate move).
Storage and Leftovers
Good news—you can totally prep these in advance. Store cooled potatoes in an airtight container in the fridge for up to 4 days.
To reheat:
- Air fryer: 5–10 minutes on reheat mode = crispy topping.
- Oven: 325–330°F for about 15 minutes until warm inside.
Skip the microwave if you want to keep that topping crunchy.
FAQs
Can I make these in advance for Thanksgiving?
Yes! Bake and mash the sweet potatoes a day before, then top and bake again right before serving.
Do I have to use pecans?
Nope. Walnuts or almonds also work. But honestly, nothing beats the flavor of a true pecan pie sweet potato mash-up.
Can I make them vegan?
Absolutely. Swap the butter for coconut oil or vegan butter, and you’re set.
Final Thoughts
These twice baked sweet potatoes with pecans are the ultimate holiday flex—equal parts cozy, nostalgic, and just plain delicious. They’re like a cross between pecan crust sweet potato casserole and classic pie, but easier, lighter, and way cuter to serve.
Whether you’re serving them as a sweet potato side dish at Thanksgiving or as a dessert that channels all the vibes of sweet potato pie southern tradition, one thing’s guaranteed: they’ll disappear fast.
So go ahead, grab those potatoes and pecans, and make your kitchen smell like fall magic. Who needs scented candles when you’ve got cinnamon-maple potatoes baking in the oven?
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Pecan Pie Sweet Potato Magic | Twice Baked Sweet Potatoes With Pecans for Holidays
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Dessert
Description
A cozy holiday recipe that combines the sweetness of maple, the warmth of cinnamon, and the crunch of pecans—all stuffed inside tender baked sweet potatoes. Perfect as a Thanksgiving side dish or a lighter take on dessert.
Ingredients
For the Sweet Potatoes
- 4 medium sweet potatoes, scrubbed clean and dried
- 2 tablespoons butter (salted or unsalted works fine)
- 3 tablespoons pure maple syrup
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
For the Pecan Streusel Topping
- 3/4 cup pecans, roughly chopped
- 1 teaspoon ground cinnamon
- 1/4 cup flour (regular, oat, or gluten-free flour all work)
- 2 tablespoons butter, cold and cubed
- 2 tablespoons maple syrup
Instructions
- Bake the sweet potatoes
- Preheat the oven to 425°F. Place the sweet potatoes directly on a baking sheet and roast until they’re soft all the way through—usually about 40–55 minutes. To test, pierce the center with a knife; if it slides in easily, they’re ready.
- Cool and prep
- Lower the oven temperature to 350°F. Allow the potatoes to cool just enough to handle. Slice each one lengthwise, cutting about three-quarters of the way through so the skin stays intact. Gently scoop out most of the flesh into a mixing bowl, leaving a thin layer inside the skins to keep them sturdy.
- Make the filling
- Mash the scooped sweet potato flesh with butter, maple syrup, salt, and cinnamon until smooth and well combined. Spoon the mixture back into the potato shells.
- Prepare the pecan topping
- In a small bowl, combine chopped pecans, flour, cinnamon, cold butter cubes, and maple syrup. Use a fork to mix until the topping turns crumbly and holds together slightly.
- Assemble and bake again
- Sprinkle the pecan streusel generously over the stuffed sweet potatoes. Return them to the oven and bake for 20–30 minutes, or until the filling is heated through and the topping is golden and crisp.
- Serve warm and enjoy
- Bring these beauties to the table while still warm and fragrant—they’re guaranteed to impress!
Nutrition
- Calories: 444 Calories
- Sugar: 25 g
- Sodium: 372 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Carbohydrates: 25 g
- Fiber: 9 g
- Protein: 6 g
- Cholesterol: 30 mg