If you’re on the hunt for a delightfully cozy and indulgent dish, the Maple Walnut Twice Baked Sweet Potato Skins Recipe is sure to steal your heart. These sweet potato skins are packed with a luscious blend of creamy Greek yogurt, warm pumpkin pie spice, and just the right touch of maple syrup and brown sugar to give each bite a mellow sweetness. Topped with crunchy, buttery walnuts, these twice baked skins deliver a perfect balance of soft, crisp, sweet, and nutty flavors that feel comforting yet special. This recipe is simple enough to whip up any day but elegant enough to impress at holiday tables or casual get-togethers. Trust me, once you try this Maple Walnut Twice Baked Sweet Potato Skins Recipe, you’ll keep coming back for more!
Ingredients You’ll Need
Gathering the right ingredients is the first joyful step towards creating these irresistible sweet potato skins. Each component plays a unique role in creating the perfect combination of flavors and textures — from savory balance to sweet, smooth filling, and crunchy topping.
- 4 small sweet potatoes: Choose firm, evenly sized potatoes for uniform baking and ease of scooping.
- 1/2 cup Greek yogurt (or sour cream): Adds creaminess and a subtle tang to the filling, enhancing flavor depth.
- 1/2 tablespoon pumpkin pie spice: Gives a fragrant warmth that pairs beautifully with the sweet potatoes.
- 1 tablespoon maple syrup: Infuses natural sweetness with that unmistakable autumnal maple note.
- 3-4 tablespoons brown sugar (optional): You can add more for a sweeter bite, or leave it out for gentle subtlety.
- Pinch of salt: Essential to balance the sweetness and bring out the complex flavors.
- 2/3 cup chopped walnuts (or pecans): For toasty, buttery crunch topping that contrasts the soft filling perfectly.
- 2 tablespoons butter: Enriches the walnut topping and helps caramelize the sugars.
- 2 tablespoons light brown sugar: Sweetens the nut topping with a touch of molasses flavor for depth.
How to Make Maple Walnut Twice Baked Sweet Potato Skins Recipe
Step 1: Bake the Sweet Potatoes
Start by preheating your oven to 400°F. Pierce each sweet potato several times with a fork — this lets steam escape and ensures even cooking. Arrange the potatoes on a baking pan and bake until they are tender when poked with a knife, typically between 20 to 45 minutes depending on the size. The sweet aroma that fills your kitchen at this point is like a warm invitation to what’s coming next.
Step 2: Scoop Out the Potato Flesh
Once the sweet potatoes are cool enough to handle, carefully slice each one in half lengthwise. Then, scoop out the creamy flesh using a spoon, making sure to keep the skins largely intact because these will hold your delicious filling. This step is key — the skins become crispy while the filling is silky smooth, creating the perfect texture contrast in each bite.
Step 3: Prepare the Filling
In a mixing bowl, mash the scooped-out sweet potato flesh until it’s nice and smooth. Stir in the Greek yogurt, pumpkin pie spice, maple syrup, optional brown sugar, and a pinch of salt. This mixture is where all the sweet and savory flavors come together to make something truly magical. Taste it and adjust sweetness if needed, then generously spoon this luscious filling back into the emptied sweet potato skins. You should get six filled skins from the four potatoes, perfect for sharing or savoring yourself!
Step 4: Make the Maple Walnut Topping
Now for the crowning glory! Combine the chopped walnuts, butter, and light brown sugar in a bowl, mixing until the butter coats the nuts and sugar clumps just right. Sprinkle this crunchy mixture evenly over each filled sweet potato skin. This topping will bake into a golden, buttery crunch that contrasts with the creamy filling in the best way possible.
Step 5: Final Bake and Serve
Pop the filled and topped sweet potato skins back into your 400°F oven for about 12 to 15 minutes, until the topping is bubbly and golden. For an extra touch of sweetness, drizzle with more maple syrup just before serving. Serve these beauties warm for maximum comfort and flavor. The combination of creamy, crispy, sweet, and nutty will have everyone asking for your secret recipe!
How to Serve Maple Walnut Twice Baked Sweet Potato Skins Recipe
Garnishes
To elevate the presentation and add a pop of fresh flavor, try sprinkling chopped fresh herbs like parsley or chives right before serving. A light dusting of cinnamon or nutmeg on top adds a cozy spice accent, while a dollop of additional Greek yogurt can balance the sweetness beautifully. These little touches make your Maple Walnut Twice Baked Sweet Potato Skins Recipe feel even more special.
Side Dishes
This dish pairs wonderfully with crisp green salads tossed in tangy vinaigrette, as the freshness cuts through the richness. Roasted Brussels sprouts or sautéed kale bring vibrant color and earthy flavor that complement the sweet and nutty potatoes effortlessly. For a heartier meal, serve alongside grilled chicken or pork chops for a comforting, well-rounded plate.
Creative Ways to Present
Feel like impressing your guests? Serve these sweet potato skins on a rustic wooden board or pretty platter lined with colorful lettuce leaves. Arrange them in a circle with small bowls of extra maple syrup and Greek yogurt for dipping. Or, transform the idea into bite-sized appetizers by cutting your potato halves into smaller wedges before filling and topping—great for parties and sharing!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Maple Walnut Twice Baked Sweet Potato Skins Recipe, store them in an airtight container in the refrigerator. The flavors may deepen overnight, and they will keep well for up to 3 days, making for a convenient and delicious next-day treat.
Freezing
You can freeze the filled and topped sweet potato skins before the final baking step. Place them on a parchment-lined tray and freeze until firm, then transfer to a freezer-safe bag or container. When you’re ready to enjoy, bake directly from frozen, adding a few extra minutes to the baking time. This method keeps your Maple Walnut Twice Baked Sweet Potato Skins Recipe ready for any last-minute cozy craving.
Reheating
To reheat, warm the sweet potato skins in a preheated oven at 350°F for about 10 to 15 minutes until heated through and the topping regains some crispness. Avoid microwaving if possible, as it can soften the nut topping and skins, taking away from the delightful textures you worked hard to create.
FAQs
Can I use regular yogurt instead of Greek yogurt in this recipe?
Yes, you can substitute regular yogurt, but Greek yogurt gives a thicker consistency and tangier taste that complements the sweet potatoes better. If using regular yogurt, consider straining it first to remove excess liquid.
What if I’m allergic to walnuts—can I use another nut?
Absolutely! Pecans make a fantastic substitute, offering a similar buttery crunch. You can also try toasted almonds or even pumpkin seeds for a nut-free option with plenty of texture and flavor.
Is it okay to omit the brown sugar for a less sweet version?
Definitely. The brown sugar is optional and can be reduced or left out entirely if you prefer a more subtle sweetness. The natural sugars in the sweet potato and maple syrup already provide enough sweetness to keep the dish flavorful.
How do I keep the sweet potato skins from breaking when scooping?
Let the baked sweet potatoes cool slightly but remain warm when scooping — they’ll be softer but still pliable. Use a small spoon and gently work around the edges to keep the skins intact.
Can I prepare this dish in advance for a party?
Yes! Prepare and fill the sweet potato skins in advance, keep them refrigerated, and add the topping just before baking. Bake them fresh before serving to keep the topping crisp and the filling warm.
Final Thoughts
There’s something truly special about the Maple Walnut Twice Baked Sweet Potato Skins Recipe that combines simple ingredients into a cozy, crave-worthy treat. Whether you’re making it for a casual family dinner, festive holiday gathering, or just because you deserve a little comfort food magic, this recipe promises to deliver smiles and satisfied appetites. So don’t wait—grab those sweet potatoes and get baking. I promise, this dish will quickly become one of your favorites to share again and again!
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Maple Walnut Twice Baked Sweet Potato Skins Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 potato skins
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Maple Walnut Twice Baked Sweet Potato Skins, a perfect blend of creamy, sweet, and crunchy textures. Soft sweet potatoes are mashed with Greek yogurt and warm pumpkin pie spice, then nestled back into their skins and topped with a buttery, brown sugar walnut topping. Baked to perfection, these skins make a comforting side dish or a cozy snack loaded with autumn flavors.
Ingredients
Sweet Potatoes
- 4 small sweet potatoes
Filling
- 1/2 cup Greek yogurt (or sour cream)
- 1/2 tablespoon pumpkin pie spice
- 1 tablespoon maple syrup
- 3–4 tablespoons brown sugar (optional, or more to taste)
- Pinch of salt
Topping
- 2/3 cup chopped walnuts (or pecans)
- 2 tablespoons butter
- 2 tablespoons light brown sugar
Instructions
- Bake Potatoes: Preheat your oven to 400°F. Pierce each sweet potato several times with a fork and place them in a large baking pan. Bake until the potatoes are soft and tender, which should take between 20 to 45 minutes depending on their size.
- Scoop Out Potatoes: Once baked, remove the sweet potatoes from the oven and allow to cool slightly. Cut each potato in half lengthwise and carefully scoop out the soft insides, keeping the skins as intact as possible to hold the filling later.
- Prepare Filling: Place the potato skins back into the baking pan. Mash the scooped-out sweet potato flesh in a bowl until smooth. Blend in Greek yogurt, pumpkin pie spice, maple syrup, brown sugar if using, and a pinch of salt. Mix until well combined and spoon the filling evenly into the sweet potato skins.
- Make Topping: In a separate bowl, combine chopped walnuts, butter, and light brown sugar. Sprinkle this mixture generously over the filled sweet potato skins.
- Bake Again: Return the filled and topped sweet potato skins to the oven and bake at 400°F for an additional 12-15 minutes, until the topping is golden and slightly caramelized.
- Serve: Remove from the oven and, if desired, drizzle extra maple syrup over the skins for added sweetness. Serve hot for a deliciously cozy appetizer or side dish.
Notes
- You can substitute sour cream for Greek yogurt for a tangier filling.
- Adjust the amount of brown sugar to your sweetness preference or omit it for a less sweet version.
- Keeping the skins intact helps them hold the filling better during the second bake.
- Use pecans instead of walnuts for a different nutty flavor.
- These can be made ahead and warmed before serving.
