Preheat your oven to 425°F (218°C). Wash and dry the sweet potatoes, then bake for 40–55 minutes until tender.

Let sweet potatoes cool for about 15 minutes, reducing the oven temperature to 350°F (175°C).

Slice each sweet potato lengthwise and scoop out the insides into a mixing bowl, keeping the skins intact.

Mash the sweet potato flesh with butter, maple syrup, salt, and cinnamon until smooth and creamy.

Refill the potato skins with the mashed sweet potato mixture, keeping them packed but not overflowing.

In a separate bowl, combine pecans, flour, cold butter, cinnamon, maple syrup, and a pinch of salt, mixing until crumbly.

Sprinkle the streusel topping over the filled sweet potato skins and bake at 350°F (175°C) for 20–30 minutes.

Allow the pecan pie twice-baked sweet potatoes to cool slightly before serving warm.