Twice-Baked Sweet Potato with Maple Cinnamon Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting twice-baked sweet potato infused with warm cinnamon and sweet maple glaze, perfect as a side or light meal. This American-inspired New Year's recipe (vegetarian), ready in about 75 minutes, pairs large sweet potatoes, unsalted butter, pure maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 4 American cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat the oven to 400°F. Pierce 2 large sweet potatoes several times with a fork and bake directly on the oven rack for 45 minutes until tender when pierced with a knife.
  2. Step 2: Remove sweet potatoes and let cool slightly. Slice each in half lengthwise and scoop out the flesh into a bowl, leaving a 1/4-inch shell.
  3. Step 3: To the sweet potato flesh, add 3 tbsp unsalted butter, 2 tbsp pure maple syrup, 1 tsp ground cinnamon, 1 tbsp brown sugar, 1/4 tsp salt, 1/8 tsp black pepper, and 1/2 tsp vanilla extract. Mash with a fork until smooth and well combined.
  4. Step 4: Spoon the mixture back into the sweet potato shells evenly, sprinkle 1/4 cup chopped pecans on top, and place on a baking sheet.
  5. Step 5: Bake at 400°F for an additional 15 minutes until the tops are golden and the glaze is slightly caramelized.

Related recipes