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6 Ingredient Pecan Pie Twice Baked Sweet Potatotes - These tastes like pecan pie! They're the perfect sweet and savory, gluten free, healthy Thanksgiving side dish that's paleo and vegan friendly! | Foodfaithfitness.com | @FoodFaithFit

Pecan Pie Twice Baked Sweet Potatoes

These healthy stuffed sweet potatoes have a pecan pie filling and only require 6 ingredients! They're the perfect sweet and savory, gluten free Thanksgiving side dish that's paleo and vegan friendly!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4 -6, as a side


  • 4 lbs Medium sweet potatoes just over 2
  • 2 Tbsp coconut oil melted
  • 1 tsp Cinnamon
  • 1/2 tsp Sea salt
  • 4 tsp Maple syrup
  • 4 tsp Coconut sugar
  • 1/4 Cup Pecans diced


  • Heat your oven to 375 degrees 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. Note: 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.