Maple Pecan Stuffed Sweet Potatoes For Thanksgiving


This recipe for Maple Pecan Stuffed Sweet Potatoes is perfect for smaller Thanksgiving celebrations.


  1. Fill a large saucepan with an inch of water. Place the potatoes in a steamer basket and lower the basket into the pan. Cover and bring to a boil. Reduce the heat and steam the potatoes at a low boil until they are fork tender, 25 to 30 minutes.
  2. While the potatoes are steaming, prepare the drizzle. Place the orange juice, oil, maple syrup, zest, cinnamon, ginger, and salt in a small bowl and stir with a fork to combine. Set aside.
  3. To make the topping, place the pecans, oil, maple syrup, zest, and salt in a small bowl and stir until the nuts are evenly coated with the oil and syrup. Set aside.
  4. Preheat the oven to 350°F. Line a rimmed baking sheet or a 9 x 13-inch baking dish with aluminum foil and lightly coat with nonstick cooking spray.
  5. When the potatoes are done, carefully remove from the steamer basket using tongs and place on the foil-lined baking sheet. When cool enough to handle, lightly mash the sweet potato flesh with a fork. Be careful not to break the skin. Pour the drizzle evenly over the sweet potato halves and let it soak in. Top the potato halves evenly with the pecan mixture.
  6. Bake until the nuts are lightly toasted, 5 to 10 minutes.

Recipe Notes:

You can steam the potatoes two to three days a head of time. Store in an airtight container in the refrigerator. Before your feast, re-heat the potato halves in the microwave before you smash, drizzle, top, and bake.

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