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Food blogger, Bella Bucchiotti of xoxoBella, shares a side dish recipe for twice baked sweet potato casserole with pecan topping. It is perfect for Thanksgiving, Christmas or autumn dinners.

Twice Baked Sweet Potato Casserole with Pecan Topping

5 from 6 votes
Course: Side Dish
Cuisine: American
Keyword: casserole
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Servings: 6
Calories: 465kcal
Author: Bella Bucchiotti
I can’t get enough of this twice baked sweet potato casserole. It’s basically a sweet potato with pecan topping dish which pairs well with - well, just about everything! These individual sweet potato casseroles are a great side dish for a pot luck or any family dinner.
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  • 5 sweet potatoes
  • 2 eggs
  • 1/2 Cup brown sugar 
  • 1/4 Cup butter softened
  • 2 Tablespoon heavy cream
  • 1 Tablespoon vanilla extract
  • 1 Teaspoon cinnamon 
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon ginger 
  • 1/2 Teaspoon clove
  • 1/4 Teaspoon nutmeg 


  • 3 Tablespoon flour
  • 1/4 Cup butter softened
  • 3/4 Cup brown sugar 
  • 1/2 Cup pecans


  • Wash and dry the sweet potatoes gently, making sure to keep the potato skins intact. 
  • Place the potatoes on a lightly greased baking sheet and bake in a preheated oven at 350 degrees for 1 hour. 
  • Remove the potatoes from the oven and let cool until they are cool enough to handle. 
  • When the potatoes are cool enough to handle, slice the potatoes from the top, lengthwise, but only cut about ¾ the way to the bottom. You want to be sure not to cut all the way through to the bottom. 
  • Gently push the two ends of the potato towards the center, this will open the potato up a bit for you to scoop the insides out. 
  • Gently scoop all of the inside pulp out of the potato and put into a mixing bowl. It is OK to leave some of the pulp in the potato if it helps keep the structure together. You want to avoid any rips or tears, however if you do rip the skin you can easily use a toothpick to re-attach
  • In the bowl with the potato pulp, add in the remaining potato ingredients. Mash everything together until combined. 
  • Carefully scoop the potato mixture back into the potato skins.
  • In another bowl, mix together all of the topping ingredients. 
  • Top each potato with a generous amount of the topping. 
  • Put the stuffed potatoes back in the oven to bake for approx 25 to 30 minutes, or until the tops are golden brown.
  • Remove from the oven and let sit for 5 to 10 minutes before serving. (remove any toothpicks at this time if any were used) 
  • Garnish with parsley, mint, or powdered sugar. 


Calories: 465kcal | Carbohydrates: 89g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 355mg | Potassium: 791mg | Fiber: 7g | Sugar: 54g | Vitamin A: 26910IU | Vitamin C: 5mg | Calcium: 140mg | Iron: 2mg
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The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.