These Maple Walnut Twice-Baked Sweet Potatoes are the perfect addition to your holiday table. Sweet potatoes are baked until soft, then mashed with Greek yogurt, maple syrup, pumpkin pie spice, and brown sugar for a creamy and flavorful filling. Each potato is then topped with a maple-walnut crumble, adding crunch and a delightful sweetness. After a second bake in the oven, the result is a comforting, delicious side dish that pairs perfectly with any holiday meal. Add a drizzle of maple syrup for extra sweetness and enjoy the blend of textures and flavors.

Maple Walnut Twice-Baked Sweet Potatoes
Maple walnut twice-baked sweet potatoes | Recipesbyclare.com

Add a touch of sweetness and crunch to your holiday meal with Maple Walnut Twice-Baked Sweet Potatoes. These delicious twice-baked sweet potatoes combine the natural sweetness of maple syrup with the warm spice of pumpkin pie seasoning, topped off with a crunchy walnut crumble.

INGREDIENTS

  • Sweet Potatoes: 4 small, baked and halved
  • Greek Yogurt or Sour Cream: ½ cup, for creaminess
  • Pumpkin Pie Spice: ½ tbsp, to add warmth and flavor
  • Maple Syrup: 1 tbsp, for sweetness
  • Brown Sugar: 3-4 tbsp, or more to taste
  • Salt: Pinch, to balance flavors
  • Walnuts or Pecans: ⅔ cup, chopped for the topping
  • Butter: 2 tbsp, for the topping
  • Light Brown Sugar: 2 tbsp, for the topping

INSTRUCTIONS

Step 1:
Preheat oven to 400°F (205°C). Prick sweet potatoes with a fork and bake until soft, about 20-45 minutes depending on size.
Step 2:
Once baked, cut each sweet potato in half lengthwise. Carefully scoop out the flesh, keeping the skins intact. Place the empty skins in a baking pan.
Step 3:
Mash the scooped-out sweet potato flesh in a bowl. Add Greek yogurt or sour cream, pumpkin pie spice, maple syrup, brown sugar, and a pinch of salt. Mix until smooth.
Step 4:
Spoon the sweet potato mixture back into the empty skins.
Step 5:
In a separate bowl, mix the chopped walnuts or pecans with melted butter and light brown sugar.
Step 6:
Sprinkle the walnut topping over the filled sweet potato skins.
Step 7:
Bake again at 400°F for 12-15 minutes, until the topping is golden and bubbly.
Step 8:
Drizzle with extra maple syrup if desired and serve warm.

Serving and Storage Tips

  • Serve warm as a side dish for holiday meals.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

Helpful Notes

  • For added crunch, toast the walnuts or pecans before adding them to the topping.
  • Adjust the sweetness by increasing or decreasing the brown sugar and maple syrup.

Tips from Well-Known Chefs

  • Chef Anna suggests adding a sprinkle of cinnamon for extra warmth.
  • Chef Peter recommends using pecans for a more buttery topping.
Maple Walnut Twice-Baked Sweet Potatoes
Maple Walnut Twice-Baked Sweet Potatoes | recipesbyclare.com