MAPLE WALNUT TWICE BAKED SWEET POTATO SKINS
Take sweet potatoes to the next level with this recipe for twice baked sweet potatoes with maple and walnut topping. Perfect for football, as a fall party appetizer or even as a Thanksgiving side dish!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 potato skins
Calories 245kcal
Sweet potatoes:
2 Medium Mixing Bowls
baking pan
4 small sweet potatoes
Topping
1/2 cup Greek yogurt
1/2 tablespoon pumpkin pie spice
1 tablespoon maple syrup
Brown sugar to taste (optional for a sweeter dish)
Pinch of salt
2/3 cup chopped walnuts or pecans
2 tablespoons butter
2 tablespoon light brown sugar
Preheat your oven to 400F. 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 ingredient. Sprinkle over the filled sweet potato skins. Bake at 400F for 12-15 minutes.
Drizzle with extra syrup to serve, if you like
Take sweet potatoes to the next level with this recipe for twice baked sweet potatoes with maple and walnut topping. Perfect for football, as a fall party appetizer or even as a Thanksgiving side dish!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 potato skins
Calories 245kcal
Sweet potatoes:
2 Medium Mixing Bowls
baking pan
4 small sweet potatoes
Topping
1/2 cup Greek yogurt
1/2 tablespoon pumpkin pie spice
1 tablespoon maple syrup
Brown sugar to taste (optional for a sweeter dish)
Pinch of salt
2/3 cup chopped walnuts or pecans
2 tablespoons butter
2 tablespoon light brown sugar
Preheat your oven to 400F. 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 ingredient. Sprinkle over the filled sweet potato skins. Bake at 400F for 12-15 minutes.
Drizzle with extra syrup to serve, if you like
