Preheat your oven to 400°F (200°C). Thoroughly pierce the sweet potatoes with a fork to allow steam to escape. Arrange them on a baking sheet and bake for 45–60 minutes, or until they are soft and a knife easily slides through them. Allow them to cool slightly before proceeding with the next step.

Once the sweet potatoes have cooled enough to handle, carefully slice them in half lengthwise and scoop out the flesh into a mixing bowl. With a fork or potato masher, combine the sweet potato flesh with the Danish Creamery Organic Spreadable Butter, maple syrup, coconut flour, cinnamon, salt, and half of the chopped pecans. Mix everything together until the filling is smooth and creamy.

Preheat your oven to 350°F (175°C). With a spoon, generously fill the hollowed-out sweet potato skins with the creamy filling you just prepared. After filling them, sprinkle the remaining pecans on top to create a crunchy layer. Place the stuffed sweet potatoes back on the baking sheet and bake for 15–20 minutes, or until they are heated through and the pecans are lightly toasted and golden.

Remove the sweet potatoes from the oven and let them cool for about 5 minutes before serving. This resting period allows the flavors of the Pecan Pie Twice Baked Sweet Potatoes to meld beautifully. Serve warm and enjoy the delightful combination of sweet, creamy filling and crunchy topping!