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–+ servings

Healthier Pecan Pie Stuffed Sweet Potatoes

No refined sugars and no corn syrup needed to make these gooey stuffed sweet potatoes! They're sure to impress all your guests at the Thanksgiving table!
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Servings: 6

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!