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5 from 1 vote

Pecan Pie Twice Baked Sweet Potatoes

Prep Time20 minutes
Cook Time1 hour 15 minutes
Servings: 6
Calories: 403kcal

Ingredients

Sweet Potatoes

Crumb Topping

Instructions

  • Preheat the oven to 400° and line a sheet tray with parchement paper. Wash the sweet potatoes and place them on the sheet tray. Bake 40-50 minutes, until fork tender. Let cool 20 minutes, until cool enough to handle. Reduce the oven temperature to 350°
  • Cut each potato in half length wise and scoop out the inside, leaving ¼ inch of the sweet potato in the skin.
  • Add the scooped out potato to a food processor and add the Danish Creamery Organic Spreadable Butter, maple syrup, salt, and cinnamon. Blend until smooth. Scoop back into potato halves.
  • Make the topping. In a small bowl, combine the pecans, cinnamon, coconut flour, butter, and maple syrup. Mix with a fork to combine until crumbly. Divide evenly between all the potaotes.
  • Bake 20-25 minutes at 350°, until top is golden brown.

Notes

*Coconut oil or ghee can be used in place of the butter.
*These are great prepped ahead and baked the day you need them. Prep through step 4, cover and place in the fridge until ready to bake. 

Nutrition

Calories: 403kcal | Carbohydrates: 48g | Protein: 5g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 353mg | Potassium: 693mg | Fiber: 8g | Sugar: 16g | Vitamin A: 24365IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 2mg