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Creamy Twice-Baked Sweet Potatoes with Maple Pecan Glaze

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These creamy twice-baked sweet potatoes with a sticky maple pecan glaze offer a perfect balance of rich, fluffy texture and sweet crunch, making them a comforting and crowd-pleasing side dish ideal for holidays or weeknight meals.

Ingredients

Scale
  • 4 medium sweet potatoes, washed and dried
  • 4 tablespoons unsalted butter, softened
  • ½ cup heavy cream (120 ml) or half-and-half for lighter option
  • ¼ cup pure maple syrup (60 ml), grade A
  • ½ cup chopped pecans, toasted
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt, or to taste
  • ½ teaspoon vanilla extract
  • Optional: pinch of nutmeg or ground ginger

Instructions

  1. Preheat oven to 400°F (200°C). Wash and dry sweet potatoes. Pierce each several times with a fork.
  2. Bake sweet potatoes directly on oven rack or baking sheet for 45-55 minutes, turning once halfway, until fork-tender and skin is crisp.
  3. While baking, toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently. In a small saucepan, combine maple syrup, brown sugar, cinnamon, and a pinch of salt. Warm over low heat, stirring until sugar dissolves and mixture thickens slightly, about 5 minutes. Stir in toasted pecans and set aside to cool.
  4. Remove baked sweet potatoes and let cool for 10 minutes. Slice each potato in half lengthwise.
  5. Scoop out flesh into a mixing bowl, leaving a thin layer to keep skins intact.
  6. Add softened butter, heavy cream, vanilla extract, and salt to the bowl. Mash with fork, potato masher, or hand mixer until creamy and smooth. Adjust seasoning with salt or cinnamon if desired.
  7. Spoon creamy mixture back into sweet potato skins, mounding slightly.
  8. Reduce oven temperature to 375°F (190°C). Place filled sweet potatoes on baking sheet and bake for 15-20 minutes until heated through and tops lightly browned.
  9. Remove from oven and drizzle generously with warm maple pecan glaze. Serve immediately.

Notes

Do not wrap sweet potatoes in foil when baking to avoid steaming and mushy texture. Toast pecans separately to keep them crunchy. Warm glaze gently if it thickens after cooling. For vegan version, substitute butter with coconut oil and heavy cream with coconut milk. Use hand mixer for ultra-creamy texture but avoid overmixing to prevent gummy texture. Tent with foil if tops brown too quickly during second bake.

Nutrition

Keywords: twice-baked sweet potatoes, maple pecan glaze, creamy sweet potatoes, holiday side dish, vegetarian, gluten-free, comfort food

Find it online: https://bitefuljoy.com/creamy-twice-baked-sweet-potatoes-with-maple-pecan-glaze-easy-recipe/