Ingredients:

  • 4 large sweet potatoes (approx. 3 lbs)
  • 4 tbsp unsalted butter, softened
  • 1/4 cup heavy cream
  • 2 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup pecans, roughly chopped
  • 1/3 cup packed light brown sugar
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 400°F (200°C). Pierce the skin of each sweet potato with a fork several times to release steam.
  2. Place potatoes on a baking sheet and roast for 45–55 minutes until the skin is wrinkled and a knife slides into the center with zero resistance.
  3. Allow potatoes to cool for about 10 minutes. Slice them lengthwise and scoop out the flesh, leaving a 1/4 inch shell for stability.
  4. In a mixing bowl, combine the scooped potato flesh, softened butter, heavy cream, maple syrup, cinnamon, and salt. Whip with a hand mixer until the mixture is smooth and airy.
  5. In a small bowl, toss chopped pecans with melted butter, brown sugar, and vanilla extract until the nuts are fully glazed.
  6. Pipe or scoop the potato filling back into the shells, filling them all the way to the brim.
  7. Press the pecan mixture firmly onto the top of the filling, ensuring it covers the entire surface.
  8. Bake at 350°F (175°C) for 15–20 minutes until the topping is mahogany-brown.