Elevate your Thanksgiving menu with these deliciously easy maple pecan twice-baked sweet potatoes.
- 4 large sweet potatoes
- 4 oz. cream cheese
- 1/2 Tbsp. pumpkin pie spice
- 2 Tbsp. pure maple syrup – divided
- 1/4 cup brown sugar
- 1/4 tsp. salt
- 1 cup chopped pecans
- 4 Tbsp. unsalted butter – optional
- Preheat the oven to 400 degrees F.
- Place the sweet potatoes onto a baking sheet. Using a fork, pierce the skin of each potato, then bake until soft, about 1 hour depending on the size of the potatoes.
- Once baked, remove from the oven and let cool for about 10 minutes or until you can handle them safely. Cut down the middle of each potato, being careful to leave the skin intact like a pocket, and carefully scoop out the flesh and add to a mixing bowl.
- Add the cream cheese, pumpkin pie spice, 1 Tbsp. pure maple syrup, brown sugar, and salt to the mixing bowl. Using a hand mixer, mix on low until creamy and smooth.
- Spoon the filling back into the empty flesh, filling full to the top.
- Bake for another 10 minutes, then remove from the oven.
- Drizzle 1 Tbsp. of pure maple syrup over the potatoes, top with chopped pecans and serve hot. Optional – top each potato with 1 Tbsp. of unsalted butter
- Time-saving tip – Bake the sweet potatoes the day before. Scoop out the flesh and store in an air-tight container. When ready to assemble, warm the scooped-out flesh in the microwave for about 1 minute, then proceed with the recipe from step 4.
- Omit the pecans if there is a nut allergy.
- Nutritional Disclaimer
- Category: side dish
- Cuisine: American
Keywords: twice-baked sweet potatoes, maple pecan twice-baked sweet potatoes, thanksgiving recipes, thanksgiving side dish