Description
Maple Walnut Delight Twice Baked Sweet Potatoes combine creamy potato interiors with crunchy walnut tops and sweet maple glaze. North American comfort cuisine reaches new heights with this inviting side dish that brings warmth and richness to any dinner table.
Ingredients
Scale
Main Ingredients:
- 4 small sweet potatoes
- ⅔ cup (160 ml) chopped walnuts or pecans
Dairy and Sweeteners:
- ½ cup (120 ml) Greek yogurt or sour cream
- 2 tablespoons (30 ml) butter
- 1 tablespoon (15 ml) maple syrup
- 2–4 tablespoons (30–60 ml) brown sugar
Spices and Seasonings:
- ½ tablespoon (7.5 ml) pumpkin pie spice
- 1 pinch salt
Instructions
- Heat the oven to 400°F (204°C) and prepare a large baking pan by lightly greasing it with cooking spray or olive oil.
- Use a fork to puncture multiple small holes across the sweet potatoes, allowing steam to escape during the initial roasting process.
- Position the sweet potatoes on the prepared baking pan and roast for 35-45 minutes, or until they feel tender when pierced with a knife, ensuring even cooking by rotating the pan midway.
- Remove potatoes from the oven and let them cool for 5-7 minutes to handle safely, then slice each lengthwise with a sharp knife.
- Gently scoop out the soft interior using a spoon, leaving approximately 1/4 inch of potato flesh attached to the skin to maintain structural integrity.
- Mash the extracted potato flesh in a mixing bowl until smooth and creamy, incorporating Greek yogurt, pumpkin pie spice, maple syrup, brown sugar, and a pinch of kosher salt until well combined.
- Carefully refill each potato skin with the seasoned mashed potato mixture, creating a slightly mounded appearance.
- Prepare the walnut topping by mixing chopped walnuts, brown sugar, ground cinnamon, and melted unsalted butter in a small bowl until ingredients are evenly distributed.
- Sprinkle the walnut mixture generously over the filled potato skins, ensuring comprehensive coverage.
- Return the stuffed sweet potatoes to the 400°F (204°C) oven and bake for an additional 12-15 minutes, or until the topping turns golden brown and becomes slightly crisp.
- Remove from the oven and let rest for 3-4 minutes before serving to allow the filling to set and cool slightly.
Notes
- Timing matters when baking sweet potatoes, as size affects cooking duration from 20 to 45 minutes.
- Carefully scoop potato flesh while preserving skin integrity to create perfect stuffed potato vessels.
- Greek yogurt adds creamy texture and protein, enhancing the nutritional profile of this delightful dish.
- Maple syrup brings natural sweetness, complementing the earthy flavor of sweet potatoes and walnuts.
- Toasting walnuts before adding to the topping intensifies their nutty flavor and provides a delightful crunch.
- Pumpkin pie spice creates a warm, comforting flavor profile that elevates this simple sweet potato recipe.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 25 mg