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Pecan Pie Twice-Baked Sweet Potatoes [Vegan, Gluten-Free]
Your taste buds are about to cheer because they’re about to embark on a journey to the land of six-ingredient ultra-creamy, sweet, and spicy Thanksgiving side dish glory. A crunchy-skinned, creamy sweet potato is covered with a sticky-sweet, crispy pecan topping that gets you right in your comfy-fall-food loving heart.... Read More
Ingredients You Need for Pecan Pie Twice-Baked Sweet Potatoes [Vegan, Gluten-Free]
How to Prepare Pecan Pie Twice-Baked Sweet Potatoes [Vegan, Gluten-Free]
- Heat your oven to 375°F and line a baking sheet with tinfoil.
- Place the potatoes on the baking sheet and bake until soft, about 1 hour. Set side for about 10 minutes until cool enough to handle.
- Slice down the center of each potato and gently peel back just enough skin so you can scoop into the potatoes.
- Scoop the insides of the potatoes into a medium bowl, making sure not to break the skin. Leave a little bit of the potato around the outsides, to help the potato hold its shape.
- Add the melted coconut oil, cinnamon, and sea salt into the potatoes and mash together until evenly mixed.
- Gently scoop the filling back into each potato to fill it.
- In a small bowl, stir together the maple syrup and coconut sugar. Stir in the diced pecans.
- Divide the mixture between the potatoes, and spread out along the center of each. Your cinnamon mixture will not cover the tops of the potatoes, you want to spread it pretty thick.
- Bake for another 15 minutes until the cinnamon mixture has set.
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