Pecan Pie Twice Baked Sweet Potatoes

https://app.nutriversity.com/recipe/view/517/pecan-pie-twice-baked-sweet-potatoes

Amt Measure Ingredient Cal Carb Pro Fat GI
4largesweet potatosweet potato648596581082
1/2cupghee (clarified butter)ghee (clarified butter)895.8009360
2teaspoonvanilla extractvanilla extract254000
1/2cupmaple syrupmaple syrup425.94250054
2tablespoonpumpkin pie spicepumpkin pie spice38.33131315
2tablespoonCoconut FlourCoconut Flour30166945
3ouncedry roasted pecansdry roasted pecans603.94632568
1/4cupcanned coconut milkcanned coconut milk111.36510841
Totals: 2872 Calories Balance: 39-4-57 2778.2 1124 104 1644 68

This recipe makes 4 potatoes

You should have the entire recipe.

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Active Time: 20 minutes

Total Time: 80 minutes

Preheat oven to 350 degrees.

Pierce skin of sweet potatoes and place in a 9x13 baking dish. Bake uncovered for 45 minutes or until potatoes are tender.

While potatoes are baking, make streusel topping. Combine 1/4 cup ghee, vanilla extract, 1/4 cup maple syrup, 1 tablespoon pumpkin pie seasoning, coconut flour, and pecans together in a small bowl. Stir to combine until rough crumble forms. Set aside.

Once potatoes are done, cool slightly until able to handle without burning your hands! Scoop insides out (don’t scoop all of flesh out or they’ll fall apart) and place in a mixing bowl.

Add the rest of the ghee, maple syrup, pumpkin pie spice, and the coconut milk to the potatoes and whip until combined.

Pipe filling back into sweet potato shells. Top with crumble and continue to bake in 350 degree oven for an additional 45-60 minutes or until topping is lightly brown. Serve warm.