Maple Walnut Twice Baked Sweet Potatoes

Title: Maple Walnut Twice Baked Sweet Potatoes: A Sweet and Savory Delight

Introduction:

Sweet potatoes are a versatile and delicious ingredient that can be transformed into a variety of dishes. Whether you’re looking for a comforting side dish or a stand-alone meal, these Maple Walnut Twice Baked Sweet Potatoes are sure to satisfy. The combination of creamy sweet potatoes, warm spices, and a crunchy walnut topping makes for a dish that’s both hearty and indulgent. Perfect for a holiday meal or a cozy weeknight dinner, this recipe is bound to become a favorite.

Maple Walnut Twice Baked Sweet Potatoes

Ingredients:

For the Sweet Potatoes:

• 4 small sweet potatoes
• ½ cup Greek yogurt OR sour cream
• ½ tablespoon pumpkin pie spice
• 1 tablespoon maple syrup
• 3-4 tablespoons brown sugar (optional, adjust to taste or omit for a less sweet dish)
• Pinch of salt

For the Topping:

• ⅔ cup chopped walnuts OR pecans
• 2 tablespoons butter
• 2 tablespoon light brown sugar

Directions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork to allow steam to escape during baking. Place them in a large baking pan and bake until they are soft and tender. Depending on the size of your sweet potatoes, this can take anywhere from 20 to 45 minutes.
2. Prepare the Sweet Potatoes: Once the sweet potatoes are soft, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise. Carefully scoop out the flesh, being mindful to keep the skins as intact as possible.
3. Mash the Sweet Potatoes: Place the scooped-out sweet potato flesh into a mixing bowl. Mash until smooth and creamy. Add the Greek yogurt, pumpkin pie spice, maple syrup, and brown sugar (if using). Season with a pinch of salt and mix until all ingredients are well combined.
4. Fill the Potato Skins: Arrange the empty potato skins back into the baking pan. Spoon the mashed sweet potato mixture back into the skins, dividing it evenly among them.
5. Prepare the Topping: In a separate bowl, mix together the chopped walnuts (or pecans), butter, and light brown sugar. Sprinkle this mixture generously over the filled sweet potato skins.
6. Bake Again: Return the sweet potatoes to the oven and bake at 400°F for an additional 12-15 minutes, or until the topping is golden and slightly caramelized.
7. Serve: For an extra touch of sweetness, drizzle with additional maple syrup before serving. Enjoy these sweet potatoes hot, and watch them disappear from the table!

Prep Time: 10 minutes | Cooking Time: 60 minutes | Total Time: 70 minutes
Calories: Approximately 240 kcal per serving | Servings: 6

Conclusion:

These Maple Walnut Twice Baked Sweet Potatoes are a delightful combination of sweet, creamy, and crunchy textures, making them an ideal dish for any occasion. The warmth of pumpkin pie spice paired with the rich flavor of maple syrup and the nutty crunch of walnuts creates a harmonious balance that will please any palate. Serve them as a side dish during your next holiday gathering, or enjoy them as a comforting meal on a chilly evening. Either way, this recipe is sure to be a hit!

Feel free to share your thoughts and any variations you’ve tried in the comments below. Happy cooking!

Maple Walnut Twice Baked Sweet Potatoes

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• Author: Dulcia
• Total Time: 70 minutes
• Yield: 6 1x

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Ingredients

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Sweet potatoes:
4 small sweet potatoes
½ cup Greek yogurt OR sour cream
½ tablespoon pumpkin pie spice
1 tablespoon maple syrup
3–4 tablespoons brown sugar or more to taste; can also be left out for a less sweet dish
pinch of salt

Topping:
⅔ cup chopped walnuts OR pecans
2 tablespoons butter
2 tablespoon light brown sugar

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Instructions

Preheat your oven to 400°F. Pierce the potatoes with a fork, place in a large baking pan, and bake until soft (time will vary depending on the size of your sweet potatoes, anywhere from 20 to 45 minutes).
Cut each potato in half lengthwise. Scoop out the baked insides. Try to keep the skins whole as much as possible!
Place the potato skins back in the baking pan. Mash the baked potato flesh in a bowl until smooth. Mix in the Greek yogurt, pumpkin pie spice, maple syrup (and brown sugar, if using) and salt. Scoop this filling into the sweet potato skins (I get 6 skins out of 4 baked potatoes).
In a separate bowl, mix all topping ingredients. Sprinkle over the filled sweet potato skins. Bake at 400°F for 12-15 minutes.
Drizzle with extra syrup to serve, if you like, and serve hot.

• Prep Time: 10 minutes
• Cook Time: 60 minutes

Nutrition

• Calories: 240 Kcal