If you’re looking to delight your taste buds with a dish that’s the perfect blend of cozy, sweet, and crunchy, then this Twice Baked Sweet Potatoes with Pecan and Cinnamon Recipe is your new best friend in the kitchen. It transforms simple sweet potatoes into a velvety, flavorful masterpiece with the warmth of cinnamon, the buttery crunch of toasted pecans, and a touch of citrus brightness from orange zest. Whether you’re serving it as a comforting side or a star of your holiday table, this recipe delivers layers of texture and taste that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet come together to create an irresistible harmony. Each one plays a key role, from lending moisture and richness to offering a balance of sweet and nutty notes that elevate every bite.
- 5 large sweet potatoes*: The hearty base, naturally sweet and perfect for baking and mashing.
- 1/2 cup melted unsalted butter (divided in two bowls): Adds a luscious richness and helps the topping crisp beautifully.
- 1 teaspoon orange zest (packed): Offers a subtle citrus zing that brightens the sweet potatoes’ earthiness.
- 3/4 teaspoon salt (divided in two bowls): Enhances all the flavors, making each bite pop.
- 3/4 cup pecan halves (chopped): For that signature crunchy texture and toasty, buttery flavor.
- 1/2 cup all-purpose flour: Helps bind the topping ingredients for a crisp finish.
- 1/4 cup granulated sugar: Brings a clean, sweet touch that complements the spices.
- 1/4 cup dark brown sugar: Adds deep caramel notes that perfectly harmonize with cinnamon.
- 1 teaspoon ground cinnamon: The warm, fragrant spice that defines the comforting essence of the dish.
- 1/4 cup dry oatmeal: Brings a wholesome texture to the topping, making every crunchy bite delightfully satisfying.
- 1/4 teaspoon salt: To balance the sweetness in the topping and amplify flavor complexity.
How to Make Twice Baked Sweet Potatoes with Pecan and Cinnamon Recipe
Step 1: Bake the Sweet Potatoes
Start by preheating your oven to 400°F (200°C). Wash and dry your sweet potatoes, then prick them a few times with a fork to release steam. Place the potatoes on a baking sheet and roast for about 45-50 minutes until they are tender through and through. This step ensures the sweet potatoes are perfectly soft inside, setting the stage for the creamy filling that will follow.
Step 2: Prepare the Filling
When the potatoes are cool enough to handle, slice them in half lengthwise and carefully scoop out the flesh, leaving a thin border to help the skins hold their shape. In a mixing bowl, combine the sweet potato flesh with half of the melted butter, orange zest, and half of the salt. Mash these ingredients together until smooth and creamy. This vibrant filling is the heart of the dish, beautifully fluffy with a hint of citrus zest that keeps things bright.
Step 3: Make the Pecand-Cinnamon Topping
In another bowl, mix the chopped pecans, all-purpose flour, granulated sugar, dark brown sugar, cinnamon, oatmeal, remaining salt, and melted butter. Stir until the mixture becomes crumbly but holds together when pressed. This topping is where the magic happens — once baked, it crisps up with a sweet, nutty crunch that contrasts so wonderfully with the creamy potatoes.
Step 4: Assemble and Bake Again
Fill each sweet potato skin generously with the mashed sweet potato mixture, then sprinkle the pecan-cinnamon topping evenly over the filled halves. Return them to the oven and bake at 375°F (190°C) for 20 minutes, or until the topping is golden and crisp. This final bake melds all the flavors and textures into a truly unforgettable dish.
How to Serve Twice Baked Sweet Potatoes with Pecan and Cinnamon Recipe
Garnishes
Once out of the oven, sprinkle a few extra chopped pecans or a light dusting of cinnamon on top for that extra touch of warmth and crunch. A drizzle of honey or maple syrup can add a glossy finish and a hint of extra sweetness that complements the pecans beautifully.
Side Dishes
These twice baked sweet potatoes pair excellently with savory mains like roasted chicken, glazed ham, or even a vibrant autumn salad. Their balance of sweet and spice makes them a versatile companion that can elevate any meal from ordinary to exceptional.
Creative Ways to Present
You can serve these in individual ramekins for a cozy, intimate touch or as a colorful platter arranged with fresh herbs like rosemary or thyme for an elegant presentation. For a festive vibe, add pomegranate seeds or a sprinkle of fresh orange zest just before serving to echo the zesty notes inside.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, allow the sweet potatoes to cool completely, then cover them tightly in an airtight container and refrigerate for up to 3 days. They hold their flavor and texture surprisingly well, making for a convenient and delicious next-day treat.
Freezing
For longer storage, you can freeze the unbaked filled sweet potatoes before topping with the pecan mixture. Wrap each potato half tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and then bake as instructed.
Reheating
Reheat your twice baked sweet potatoes in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through and the topping regains its crispness. Avoid microwaving if possible to keep that lovely crunchy topping perfectly intact.
FAQs
Can I use smaller sweet potatoes for this recipe?
Absolutely! Smaller sweet potatoes work just as well; you may just need to adjust baking times slightly. They’re perfect for individual servings or appetizers.
Is there a dairy-free version of this Twice Baked Sweet Potatoes with Pecan and Cinnamon Recipe?
Yes, you can substitute the butter with a plant-based alternative or coconut oil to keep it dairy free while maintaining richness.
Can I add other spices besides cinnamon?
Definitely! Nutmeg, ground ginger, or a pinch of cloves can add lovely complexity without overpowering the sweet potatoes or pecans.
What’s the best way to chop pecans for the topping?
Chop them into medium chunks to create a satisfying crunch; too fine and they’ll lose texture, too large and they might dominate the topping.
Can this recipe be made vegan?
Yes! Replace butter with coconut oil or vegan butter and use maple syrup instead of sugar if preferred, and you’ve got a delicious vegan-friendly version.
Final Thoughts
Once you try this Twice Baked Sweet Potatoes with Pecan and Cinnamon Recipe, it will quickly become a beloved staple for your family gatherings and cozy dinners alike. The way the creamy, sweet filling marries with a crunchy, nutty topping is pure comfort food magic. So grab your sweet potatoes and let’s make something truly special!
