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These Maple Pecan Twice Baked Sweet Potatoes are a great thanksgiving side dish that is paleo and packed with sweet and salty flavor!

Maple Pecan Twice Baked Sweet Potatoes

  • Author: Kelsey


  • 4 medium sized sweet potatoes
  • 1 tablespoon olive oil
  • ¼ cup unsweetened almond milk
  • 2 tablespoons unsalted, melted butter or ghee
  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon salt


  • 1 cup chopped pecans
  • ¼ cup pecan halves
  • ¼ cup almond flour
  • ¼ cup coconut sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons unsalted, melted butter or ghee
  • 1 teaspoon cinnamon
  • ½ salt


  • Preheat oven to 425 degrees.
  • Slice the sweet potatoes in half lengthwise and place on a foil or parchment paper lined baking sheet.
  • Drizzle 1 tablespoon of oil over the cut open side of the sweet potatoes and lay them cut side down on the baking sheet. Roast for 25-30 minutes or until fork tender.
  • When the sweet potatoes are cooking, prepare the topping.  In a medium sized bowl combine chopped pecans, pecan halves, almond flour, coconut sugar, maple syrup, butter or ghee, cinnamon and salt.  Set aside.
  • Once sweet potatoes are cooked, let them cool slightly for about 5-10 minutes so you can handle them.  Scoop out most of the insides but leave about ⅛ inch of sweet potato in the skin.
  • Place all of the scooped out sweet potato in a large bowl and mash them with a potato masher or fork.  Add almond milk, butter or ghee, maple syrup, cinnamon and salt and stir to combine fully.  Scoop the mixture back into the sweet potato skins evenly.
  • Top each sweet potato half with some of the maple pecan topping and return to the oven for 8 minutes.  Removed and enjoy!