Name: Maple Walnut Twice Baked Sweet Potatoes
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Ingredients: 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; ⅔ cup chopped walnuts OR pecans; 2 tablespoons butter; 2 tablespoon light brown sugar

Ingredients

Scale

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

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