Pecan Pie Stuffed Sweet Potatoes (Edit recipe)

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These Healthier Pecan Pie Stuffed Sweet Potatoes are made without corn syrup or refined sugars. They’re gluten free and can easily be made vegan. They are an absolute upgrade to a traditional baked sweet potato, especially for the Thanksgiving table spread!

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PREP TIME

5 minutes

COOK TIME

45 minutes

INGREDIENTS

7

Serves: 6

Ingredients

6 whole Sweet Potato
1.25 cup Organic Sprouted Pecans - Lark Ellen Farm
0.25 cup Pure Maple Syrup
.25 cup Maple Bliss Nut Butter - Mixed Up Foods
1 Tbsp Molasses
1 Tbsp Ghee, or vegan butter
1 tsp Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bake sweet potatoes at 350 for 45-55 minutes, depending on the size
They’ll be soft to the touch / easy to squeeze when ready (test with tongs)
Allow them to rest for 5 minutes or until easy to handle
While they bake, make pecan pie filling
Add ghee, syrup, molasses, and maple bliss nut butter to a small sauce pan and warm over low heat
Whisk until fully incorporated
Remove from heat
Stir in pecans and fully coat with the sticky mixture
Slice open sweet potatoes, making sure not to slice all the way through
Use a fork to mash up the sweet potato inside. At this point, feel free to add a little butter to melt through
Spoon pecan filling into each sliced potato
Sprinkle mini chocolate chips and flakey sea salt on top, and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	677
Fat:	47 g
Carbohydrates:	62 g
Protein:	11 g
Cholesterol:	6 g
Sodium:	107 mg
Fiber:	13 g
Sugars:	27 g
Sugar Alcohol:	0 g
Calculated per serving.