Twice Baked Sweet Potatoes with Pecans and Maple Syrup

Close-up of baked sweet potato halves topped with chopped pecans, fresh parsley, and a drizzle of honey on a white surface with scattered parsley pieces.

Twice Baked Sweet Potatoes with Pecans and Maple Syrup

These twice baked sweet potatoes are like a cozy hug. The filling turns fluffy and almost cloud-like, sweetened with just enough maple for a perfect balance of sweet and savory. It’s the kind of side dish that sneaks up on you… Suddenly, you can’t stop thinking about it, and now you need it on your holiday table.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings

Calories 253kcal

Author Wendy Polisi

Equipment

Stand Mixer
sheet pan

Ingredients

3 ½ pounds medium sweet potatoes
2 tablespoons avocado oil
⅓ cup half and half plus more as needed
¼ cup maple syrup
¼ cup butter softened
½ teaspoon sea salt
¼ teaspoon ground cinnamon
⅛ teaspoon nutmeg
¼ cup chopped pecans

US Customary - Metric

Instructions

Preheat the oven to 400°F. Scrub the potatoes, then brush them with oil.
Place on a baking sheet, and bake for 1 hour, or until tender.
Allow the potatoes to cool enough to handle. Increase the oven temperature to 450°F.
Slice the potatoes in half lengthwise and scoop out the pulp, leaving the shells intact.
Place the pulp in the bowl of a stand mixer. Add the half-and-half, maple syrup, butter, salt, cinnamon, and nutmeg.
Beat until light and fluffy, adding more half and half as needed until the desired consistency is reached.
Spoon the mixture into the shells and arrange on the baking sheet.
Sprinkle with the pecans. Return to the oven for 10 to 15 minutes.

Notes

Storage: Store leftovers in airtight containers in the refrigerator for up to three days. You can freeze them for up to three months. Reheat in the microwave.

Nutrition