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Festival Foods

Pecan Pie Twice Baked Sweet Potatoes

Our Pecan Pie Twice Baked Sweet Potatoes are not your average side dish. Cinnamon, maple syrup and pecans transform this nutrition-packed veggie into something that tastes almost like dessert. This recipe also just happens to be gluten free, lactose free and vegan.

  • Pecan Pie Twice Baked Sweet Potatoes
  • Ingredients
    • 2 medium sweet potatoes
    • 2 Tbsp. coconut oil
    • 1 tsp. ground cinnamon
    • ½ tsp. salt
    • 3 Tbsp. maple syrup
    • ⅓ cup pecans, chopped

    1. Preheat oven to 375°F and line a baking sheet with aluminum foil. Place sweet potatoes on baking sheet and bake until soft, about 1 hour. Remove from oven and set aside until cool enough to handle. 1. Cut sweet potatoes in half lengthwise. Carefully scoop the insides of the potatoes into a medium bowl. Avoid breaking the skin, leaving a small amount of sweet potato around the outsides. 1. Add coconut oil, cinnamon and salt to the scooped out sweet potato. Mash until evenly mixed. Scoop mixture back into sweet potato skins, dividing evenly. 1. Mix together maple syrup and pecans in a small bowl. Distribute evenly on to the tops of the sweet potatoes. Bake for 15 minutes or until sweet potato mixture has set. Serve warm.


    Calories 210, Total Fat 13g (Saturated 6g, Trans 0g), Cholesterol 0mg, Sodium 270mg, Total Carbohydrate 24g (Dietary Fiber 3g, Sugars 13g), Protein 2g, Vitamin A 220%, Vitamin C 20% Calcium 4%, Iron 4% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

    Serves: 4 servings

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