Maple Walnut Twice-Baked Sweet Potatoes

Name: Twice-Baked Sweet Potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Cuisine: American
Ingredients: 4 Small Sweet Potatoes.; ½ cup Greek Yogurt or Sour Cream.; ½ tbsp Pumpkin Pie Spice.; 1 tbsp Maple Syrup.; 3-4 tbsp Brown Sugar (or more to taste).; Pinch of Salt.; ⅔ cup Chopped Walnuts or Pecans (for topping).; 2 tbsp Butter (for topping).; 2 tbsp Light Brown Sugar (for topping).

Featured in Delicious Perfect Sides.

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.

By Clare Greco

Updated on Mon, 20 Jan 2025 16:04:59 GMT

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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.

Twice-Baked Sweet Potatoes

Twice-baked sweet potatoes with a maple-walnut crumble, combining creamy sweetness and a crunchy topping for the perfect holiday side.

Prep Time

10 Minutes

Cook Time

60 Minutes

Total Time

70 Minutes

By: Clare Greco

Category: Perfect Sides

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (8 halves)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 4 Small Sweet Potatoes.

02 ½ cup Greek Yogurt or Sour Cream.

03 ½ tbsp Pumpkin Pie Spice.

04 1 tbsp Maple Syrup.

05 3-4 tbsp Brown Sugar (or more to taste).

06 Pinch of Salt.

07 ⅔ cup Chopped Walnuts or Pecans (for topping).

08 2 tbsp Butter (for topping).

09 2 tbsp Light Brown Sugar (for topping).

Instructions

Step 01

Preheat oven to 400°F (205°C). Prick the sweet potatoes with a fork and bake them until soft, which will take 20-45 minutes depending on their size.

Step 02

Once the sweet potatoes are baked, cut each in half lengthwise. Carefully scoop out the flesh, being sure to keep the skins intact. Place the empty skins in a baking pan.

Step 03

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 and well combined. Spoon the mixture back into the sweet potato skins.

Step 04

In a separate bowl, mix the chopped walnuts or pecans with melted butter and light brown sugar to make the topping.

Step 05

Sprinkle the walnut topping over the filled sweet potato skins.

Step 06

Bake at 400°F for an additional 12-15 minutes until the topping is golden and bubbly. Optionally, drizzle with extra maple syrup before serving.

Notes

This twice-baked sweet potato dish is perfect for holiday gatherings, combining sweet and savory flavors with a crunchy walnut topping.
The Greek yogurt or sour cream adds a creamy texture to the filling, while the maple syrup enhances sweetness.
For added flavor, drizzle with extra maple syrup after baking.