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–+ servings

Pecan-Stuffed Sweet Potatoes

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A delightful twist on traditional sweet potato dishes, combining baked sweet potatoes with a rich filling of chopped pecans, brown sugar, and spices for a creamy, nutty flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Southern
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 medium medium-sized sweet potatoes Choose firm, unblemished potatoes for the best texture and flavor diversity.
  • 1 cup chopped pecans Nutty with a hint of sweetness, pecans add a delightful crunch that contrasts with the softness of the potatoes.
  • 1/4 cup brown sugar Enhances the flavor profile, bringing out the natural sweetness of the potatoes.
  • 2 tablespoons unsalted butter, melted Adds richness that perfectly complements the filling and keeps it moist.
  • 1 teaspoon cinnamon Warm and aromatic, lends a classic note of flavor.
  • 1/2 teaspoon nutmeg Amplifies warmth and complexity.
  • to taste salt Salt Balances the sweetness and enhances all the flavors.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the sweet potatoes thoroughly. Prick them several times with a fork to allow steam to escape. Place them directly on the oven rack or in a baking dish and bake for 45-50 minutes, or until tender.
  3. While the sweet potatoes are baking, mix the chopped pecans, brown sugar, melted butter, cinnamon, nutmeg, and a pinch of salt in a medium bowl.
  4. Once baked, remove the sweet potatoes from the oven and let them cool for about 10 minutes. Carefully slice each potato lengthwise.
  5. Gently fluff the inside of each sweet potato with a fork, then spoon the pecan mixture evenly inside, creating an inviting mound.
  6. Place the stuffed sweet potatoes back in the oven and bake for an additional 10-15 minutes at 350°F (175°C).
  7. Remove from the oven, let cool for a minute, and serve.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 60gProtein: 5gFat: 15gSaturated Fat: 5gSodium: 200mgFiber: 8gSugar: 15g

Notes

For a vegan version, substitute dairy butter with coconut oil and brown sugar with maple syrup. Store leftovers in airtight containers; they can last up to three days in the fridge.

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