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Maple Walnut Twice Baked Sweet Potato Skins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 29 reviews
  • Author: Mariam
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Make Topping: In a separate bowl, combine chopped walnuts, butter, and light brown sugar. Sprinkle this mixture generously over the filled sweet potato skins.
  5. 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.
  6. 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.

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Find it online: https://quickcookingmagic.com/maple-walnut-twice-baked-sweet-potato-skins-recipe/