These Pecan Pie Healthy Stuffed Sweet Potatoes are the perfect holiday side dish or indulgent snack!
Sweet potatoes are already a fall favorite, but when you add a pecan pie-style filling as a topping, they turn into something extra special. These pecan pie healthy stuffed sweet potatoes are inspired by one of my favorite desserts—pecan pie, a classic Southern favorite. Pecan pie first became popular back in the early 20th century, especially in the American South, where pecan trees were abundant and people were looking for creative ways to use up all those nuts. People fell in love with the pie for its simple yet rich flavors, and it didn’t take long before it became a holiday staple across the country.
Combining that classic holiday pie taste and texture with sweet potatoes creates an unexpectedly delicious combination that’s as satisfying as it is wholesome. This recipe beautifully celebrates fall ingredients and will be a hit at your holiday table. Though chances are that once you try it, you’ll be craving it year-round!
Are These Pecan Pie Healthy Stuffed Sweet Potatoes Healthy?
While this recipe features a touch of maple syrup and coconut sugar, it’s still a balanced option for a nutrient-rich side. Sweet potatoes are packed with fiber and vitamins, while pecans add healthy fats and a wonderful nutty flavor. Using coconut oil instead of traditional butter also helps keep this dish plant-based. If you prefer, you can substitute butter for the coconut oil. Whichever one you use, this dish will leave you feeling like you’re eating scoop after scoop of comfort food, but with a healthy twist!
One Secret Ingredient: Coconut Sugar
One somewhat unusual ingredient in this recipe is coconut sugar, which is made from the sap of coconut palm trees. When you compare it to regular refined sugar, coconut sugar has a nuttier, almost caramel-like taste. I like using it here because it complements the natural sweetness of the sweet potatoes without overpowering any other taste. Plus, coconut sugar has a lower glycemic index than processed white sugar, so that’s definitely a plus! That said, it should still be consumed in moderation. I use coconut sugar in baking, but it’s also perfect in your morning oats and even in coffee!
How Do I Store Leftovers?
These stuffed sweet potatoes can be stored in an airtight container in the fridge for up to 3 days, or frozen in a freezer-safe container for up to 3 months. Reheat them (thawed, if necessary) in the oven at 350°F for 8-10 minutes, until they’re warmed through.
Serving Suggestions
These pecan pie healthy stuffed sweet potatoes pair wonderfully with savory dishes like Air-Fryer Turkey Breast or some easy, juicy Turkey Burgers In The Oven. If you’re keeping your meal plant-based, this sweet and savory side pairs nicely with a protein-packed Vegan Meatloaf or this Best Black Bean Burger Recipe.
For a more traditional Thanksgiving plate, serve this dish with the main dish of your choice and a companion side of Green Beans With Almonds or a good old classic Green Bean Casserole. If you’re feeling festive, this Orange-Cranberry Cocktail With Champagne will add extra color and sparkle to your meal!
Ingredients
- 4 pounds medium sweet potatoes (about 2) gently scrubbed and dried
- 2 tablespoons coconut oil melted
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 4 teaspoons maple syrup
- 4 teaspoons coconut sugar
- 1/4 cup pecans chopped
Instructions
- Heat your oven to 375°F and line a baking sheet with tinfoil.
- Place the clean potatoes on the baking sheet and bake until soft, about 1 hour. Set aside for about 10 minutes until cool enough to handle.
- Slice down the center of each cooked potato, creating two halves of each potato.
- Gently scoop the insides of the potatoes into a medium bowl, making sure not to break the skin. Leave a little bit of the potato around the outside, next to the skin, to help the potato hold its shape.
- Add the melted coconut oil, cinnamon, and sea salt into the bowl with the potatoes and mash together until evenly mixed.
- Gently scoop the filling back into each potato half.
- In a small bowl, stir together the maple syrup and coconut sugar. Stir in the chopped pecans.
- Divide this mixture among the potatoes, and spread it out along the center of each. Note: Your cinnamon mixture will not cover the tops of the potatoes. You want to spread it pretty thick.
- Bake for another 15 minutes, until the cinnamon mixture has set.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
i will be having that dish for the holidays look’s very rich , i will be trying it over the holiday’s
Great, please let me know how you find it Alma
I made these today for Thanksgiving!! They tasted amazing!! I will definitely make them again and totally recommend! 😋😝
I am so glad you liked them Ciara! Thanks for your message 🙂