Twice-Baked Sweet Potatoes (Print Version)
# 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:
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.
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.
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.
04 -
In a separate bowl, mix the chopped walnuts or pecans with melted butter and light brown sugar to make the topping.
05 -
Sprinkle the walnut topping over the filled sweet potato skins.
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:
01 -
This twice-baked sweet potato dish is perfect for holiday gatherings, combining sweet and savory flavors with a crunchy walnut topping.
02 -
The Greek yogurt or sour cream adds a creamy texture to the filling, while the maple syrup enhances sweetness.
03 -
For added flavor, drizzle with extra maple syrup after baking.