Description
These twice baked brown sugar maple walnut sweet potatoes are the perfect spin on sweet potato skins! They’re made more healthy with maple syrup and Greek yogurt and are so easy to put together. They are a great idea for fall party appetizers, tailgating, football snacks or even as a new Thanksgiving side dish. Your family and friends will love these! They’re gluten-free, vegetarian and absolutely delicious for the holidays.
Ingredients
- FOR THE SWEET POTATOES:
- 4 Small Sweet Potatoes
- ½ cups Greek Yogurt
- ½ Tablespoons Pumpkin Pie Spice
- 1 Tablespoon Maple Syrup
- Brown Sugar To Taste (optional For A Sweeter Dish)
- Pinch Of Salt
- FOR THE TOPPING:
- ⅔ cups Chopped Walnuts Or Pecans
- 2 Tablespoons Butter
- 2 Tablespoons 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).
Cut each potato in half lengthwise. Scoop out the baked insides. Try to keep the skins whole as much as possible!
Place potato skins back in the baking pan. Mash baked potato flesh in a bowl until smooth. Mix in 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 ingredients. Sprinkle over the filled sweet potato skins. Bake at 400°F for 12–15 minutes.
Drizzle with extra syrup to serve, if you like.
