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‘Tis the season for sweet potatoes! I love a good sweet potatoes dish any time of the year, but there’s no doubt fall is the best time to enjoy them along with the other flavors of the season. That’s where these maple walnut twice baked sweet potatoes come in! It’s everything you love about sweet potato casserole all wrapped up in a pretty little potato package.
The delicious filling consists of sweet potatoes, maple syrup, pumpkin spice, Greek yogurt, vanilla, and brown sugar. Top it off with a toasted walnut and butter mixture and a drizzle of maple syrup, and you’ve got yourself one tasty side dish perfect for fall!
To make this delicious side dish, preheat the oven to 400°F. Pierce the potatoes with a fork, then place in a large baking pan, and bake until soft. Depending on the size of the potatoes, the cooking time will vary. For smaller potatoes, bake around 20 minutes or so. Larger potatoes can take up to 45 minutes.
Once baked, cut each potato in half lengthwise. Carefully scoop out the baked insides, keeping the skins whole as much as possible. Place potato skins back in the baking pan.
Now let’s get to the good stuff… the filling! Start by mashing up the scooped-out sweet potatoes in a bowl until smooth. Mix in Greek yogurt, pumpkin pie spice, maple syrup, vanilla, brown sugar, and salt. Carefully scoop mixture into the sweet potato skins.
The last piece of this deliciousness is the topping. Mix walnuts, butter, and brown sugar in a medium-sized bowl, tossing to coat. Sprinkle this goodness over the filled sweet potato skins and bake at 400°F for 12-15 minutes. Drizzle with extra maple syrup and serve up hot!
Maple Walnut Twice Baked Sweet Potatoes
Yield(s): Makes 4 sweet potatoes
15m prep time
45m cook time
you're making mealtime meaningful.
Sweet potatoes & filling:
- 4 small sweet potatoes
- 1/2 cup plain Greek yogurt
- 1/2 tablespoon pumpkin pie spice
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 3-4 tablespoons brown sugar or more to taste
- 1 teaspoon salt
Topping:
- 2/3 cup chopped walnuts
- 2 tablespoons butter
- 2 tablespoon light brown sugar
Preparation
- Preheat oven to 400°F. Pierce 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).
- Once baked, cut each potato in half lengthwise. Carefully scoop out the baked insides, keeping the skins whole as much as possible. Place potato skins back in the baking pan.
For the filling:
- Mash the scooped-out sweet potatoes in a bowl until smooth. Mix in Greek yogurt, pumpkin pie spice, maple syrup, vanilla, brown sugar, and salt.
- Scoop mixture into the sweet potato skins
For the topping:
- Mix all topping ingredients in a medium-sized bowl. Sprinkle over the filled sweet potato skins.
- Bake at 400°F for 12-15 minutes.
- Drizzle with extra maple syrup and serve up hot!
Recipe adapted from Savory Nothings.