Twice Baked Sweet Potatoes with Pecan Topping

Ingredients

Sweet potatoes

  • 3 large sweet potatoes
  • 3 tbsp maple syrup
  • 2 tbsp melted coconut oil
  • 1/4 cup Greek yogurt or coconut yogurt for vegan
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Sprinkle of salt

Pecan topping

  • 4 tbsp ghee, butter, or vegan butter
  • 4 tbsp coconut sugar
  • 1/3 cup chopped pecans
  • 2 tbsp almond flour
  • 1/4 tsp cinnamon
  • Sprinkle of salt

Preparation

  1. Preheat the oven to 400°F (200°C).

  2. Place the 3 large sweet potatoes on a baking pan lined with parchment paper and bake for 1 hour.

  3. Remove the sweet potatoes from the oven and cut them in half.

  4. Use a spoon to carefully remove the middle of the sweet potatoes, leaving some on the sides and bottom, and transfer it to a bowl.

  5. Add maple syrup, melted coconut oil, Greek yogurt or coconut yogurt (for vegan option), vanilla, cinnamon, nutmeg, and a sprinkle of salt to the bowl with the sweet potato filling. Mix well until blended.

  6. Scoop the mixture back into the sweet potato skins.

  7. In a food processor, combine ghee, butter, or vegan butter with coconut sugar, chopped pecans, almond flour, cinnamon, and a sprinkle of salt. Process until the ingredients are well combined.

  8. Sprinkle the pecan topping mixture over the filled sweet potatoes.

  9. Bake at 400°F (200°C) for 10 minutes.

  10. Optional: After 10 minutes, add mini marshmallows on top of the sweet potatoes and bake for an additional 5 minutes until the marshmallows are lightly golden.

  11. Serve and enjoy! These sweet potatoes can be prepared the day before if desired.

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