Description
A delightful blend of sweet potatoes and pecan pie flavors, transforming comfort food into an extraordinary dish.
Ingredients
Scale
- 4 medium sweet potatoes (washed and dried)
- 2 tablespoons butter (salted or unsalted)
- 3 tablespoons maple syrup
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup pecans (roughly chopped)
- 1/4 cup flour (can use oat flour or gluten-free flour)
- 2 tablespoons butter
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 425°F and place the sweet potatoes on a baking sheet. Bake for 40-55 minutes or until the centers feel soft.
- Once baked, reduce the oven temperature to 350°F. Allow the sweet potatoes to cool until manageable, then cut them lengthwise and scoop out the insides into a medium bowl.
- Mash the sweet potato flesh until smooth and stir in 2 tablespoons of butter, 3 tablespoons of maple syrup, salt, and 1 teaspoon of cinnamon.
- Stuff the hollowed-out sweet potato skins with the filling and top with chopped pecans.
- Return the stuffed sweet potatoes to the oven and bake for another 20-30 minutes until heated through and the pecans are golden.
Notes
For gluten-free, use oat flour or gluten-free flour. Prepping sweet potatoes in advance can save time.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 20mg
Keywords: sweet potatoes, pecan pie, comfort food, fall recipe, vegetarian