Description
Discover the delicious and indulgent Pecan Pie Twice-Baked Sweet Potatoes, a perfect blend of sweet, crunchy, and savory flavors. This gourmet dish combines the natural sweetness of baked sweet potatoes with toasted pecans and optional marshmallows for a decadent treat suitable as a side or dessert. Easy to prepare and ideal for holidays or special gatherings, this recipe offers a comforting yet gourmet twist on traditional Southern sweet potato dishes.
Ingredients
Scale
- 4 large sweet potatoes
- 1/2 cup melted unsalted butter
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup chopped pecans
- 1/2 cup mini marshmallows (optional)
- Pinch of salt
- Fresh thyme or rosemary for garnish (optional)
Instructions
- Preheat oven to 400°F (204°C). Pierce sweet potatoes several times with a fork, place on a baking sheet, and bake for 45-50 minutes until tender. Let cool, peel, and mash thoroughly.
- In a large bowl, combine mashed sweet potatoes, melted butter, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth; fold in marshmallows if desired.
- Transfer the mixture into a greased baking dish, spreading evenly. Sprinkle chopped pecans on top. Drizzle with honey or maple syrup if desired.
- Bake at 375°F (190°C) for 20-25 minutes until pecans are golden and edges are bubbly.
Notes
- Use raw, unsalted pecans or other nuts like walnuts or almonds for variation.
- For a healthier version, reduce sugar or use natural sweeteners.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish, Dessert
- Method: Bake, Assemble
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece (~1/6 of dish)
- Calories: 320 kcal Kcal
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 20 mg