Ingredients 1x2x3x

• 4 medium sweet potatoes (about 2 1/2 to 3 pounds total)
• 4 tablespoons unsalted butter, softened
• 1/4 cup brown sugar (light or dark)
• 2 tablespoons pure maple syrup or honey
• 1/4 cup milk or half-and-half (use dairy-free milk if needed)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/4 teaspoon fine salt
• For the pecan topping:
• 1 cup chopped pecans
• 3 tablespoons unsalted butter, melted
• 1/3 cup brown sugar
• 1 tablespoon maple syrup
• Pinch of salt
• Nonstick spray or a little oil (for the baking sheet)

Method

1. Heat the oven: Preheat to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup and lightly grease it.
2. Bake the sweet potatoes: Scrub and dry the potatoes. Pierce each one a few times with a fork. Place on the sheet and bake for 45–60 minutes, until very tender when squeezed with tongs.
3. Cool slightly: Let potatoes rest for 10–15 minutes until they’re comfortable to handle but still warm inside.
4. Split and scoop: Slice each potato lengthwise. Carefully scoop out most of the flesh into a bowl, leaving a thin, sturdy layer to help the skins hold their shape.
5. Make the filling: To the warm sweet potato flesh, add softened butter, brown sugar, maple syrup, milk, vanilla, cinnamon, nutmeg (if using), and salt. Mash until smooth and creamy. Taste and adjust sweetness or salt as needed.
6. Refill the shells: Spoon the mashed mixture evenly back into the potato skins, mounding slightly.
7. Mix the pecan topping: In a small bowl, stir together chopped pecans, melted butter, brown sugar, maple syrup, and a pinch of salt until every nut is glossy and coated.
8. Top and bake again: Divide the pecan mixture over the potatoes, gently pressing it onto the surface so it adheres. Return to the oven and bake at 375°F (190°C) for 12–15 minutes, until the topping is fragrant and lightly caramelized.
9. Finish and serve: Let cool for 5 minutes to set. Serve warm, with an extra drizzle of maple syrup if you like a touch more sweetness.

Notes

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days. Reheat at 350°F (175°C) for 12–15 minutes, loosely covered with foil.
• Freezer: Freeze individually on a tray, then wrap tightly and store up to 2 months. Reheat from frozen at 350°F (175°C) for 25–35 minutes, tented with foil, removing the foil for the last 5 minutes to re-crisp the topping.
• Make-ahead: Assemble fully, cover, and refrigerate unbaked for up to 24 hours. Bake just before serving, adding a few extra minutes to account for the chill.