It’s Thanksgiving week!

We take our food very seriously here in the Biegel family, so you know we enjoy any excuse to gather for a feast.

Last year, Sarah whipped up some delicious Pecan Pie Twice Baked Sweet Potatoes with Festival Foods and other Green Bay Packer wives.  This was a hit and will be a staple in Thanksgiving feasts to come.  This recipe can be used as a single serve, or can be baked in a pie dish as a larger side dish.


2 medium sweet potatoes

2 Tbsp coconut oil

1 tsp cinnamon

1/2 tsp salt

3 Tbsp maple syrup

1/3 cup pecans, chopped



Preheat oven to 375.  Line baking sheet with aluminum foil. Place sweet potatoes on baking sheet and bake for 1 hour, or until soft.  Once soft and cooled slightly, cut sweet potato lengthwise and scoop the scoop insides into a bowl.  Add coconut oil, cinnamon and salt to the sweet potato and mash until mixed.  Scoop back into sweet potato skins.  In a small bowl, mix together pecans and maple syrup.  Add to tops of sweet potatoes and bake for another 15 minutes, or until sweet potato is set.  Serve warm.  Makes 4 servings.  Enjoy!

*If you’d like to bake in a dish for a larger side, double recipe and bake for 20-30 minutes, or until sweet potato mixture is set.

Recipe from:


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