Healthier Pecan Pie Stuffed Sweet Potatoes
These Healthier Pecan Pie Stuffed Sweet Potatoes are made with no refined sugars and no corn syrup.
They’re gluten free and can be made completely vegan, too!
They are an absolute upgrade to a traditional baked sweet potato, especially for the Thanksgiving table spread!
You’ll feel like you’re eating dessert before dessert time even hits!
BTW – if you love Pecan Pie, but not all the sugar that comes with it, check out my Pecan Pie Protein Bars!
Just look at all that gooey goodness stuffed in there!
Why You’ll Love These Healthier Pecan Pie Stuffed Sweet Potatoes
- They’re made without refined sugars or corn syrup, like traditional pecan pie is
- They’re a major upgrade from a simple butter smeared roasted sweet potato
- You’ll feel like you’re indulging in dessert before dinner even ends
- They’re gluten free and easily vegan / dairy free, too!
Ingredients
- Sweet Potatoes
- Pecans
- Almond Butter
- Pure Maple Syrup
- Ghee / Butter / Vegan Butter
- Mini Dark Chocolate Chips
- Flakey Sea Salt
How to Make These Thanksgiving Sweet Potatoes
- 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 almond butter to a small sauce pan and warm over low heat
- Whisk until fully incorporated
- Remove from heat, and add collagen if desired
- The collagen dissolves pretty much instantly. It adds gooeyness to the mixture, and a little protein boost, too! Feel free to omit it
- 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!
I love how easy it to just throw the sweet potato in the oven as is. The pecan filling only takes 5 minutes, too!
These really couldn’t be easier!
Can these be stored and reheated?
- Yes, they can! You can store in an airtight container in the fridge, then when you’re ready to eat bake them at 350 for an additional 10 minutes, or air fry them for about 7 minutes!
I’m sure these Pecan Pie Stuffed Sweet Potatoes will be a hit for you and your guests at the Thanksgiving table!
But, don’t think you have to wait until the holidays to enjoy these!
I’ll be honest, when the idea came to me, I made them early one morning, and ate them as part of my breakfast with my leftover chicken from the night prior! It was the most incredible way to start the day!
If you make these Healthier Pecan Pie Stuffed Sweet Potatoes I’d love to your hear thoughts in the comments below! Or tag me on social media so I can see your creations!
Healthier Pecan Pie Stuffed Sweet Potatoes
Ingredients
- 6 medium sweet potatoes
Pecan Pie Filling
- 1 1/4 cups pecans slightly crushed
- 1/4 cup pure maple syrup
- 1/4 cup almond butter
- 1 tbsp molasses
- 1 tbsp ghee or vegan butter
- 1 tsp vanilla extract
- 2-4 tbsp collagen peptides **
Instructions
- 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 almond butter to a small sauce pan and warm over low heat
- Whisk until fully incorporated
- Remove from heat, and add collagen if desired
- The collagen dissolves pretty much instantly. It adds gooeyness to the mixture, and a little protein boost, too! Feel free to omit it
- 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!