Golden Maple Walnut Delight Twice Baked Sweet Potatoes Recipe

Creamy, golden sweet potatoes mingle with rich maple walnut delight in a comforting side dish that promises pure culinary magic.

Russet potatoes become the canvas for an indulgent combination of nutty and sweet flavors.

Roasted to perfection, these twice-baked potatoes offer a luxurious twist on a classic comfort food.

Crunchy walnuts and smooth maple syrup create a decadent topping that melts into the soft potato flesh.

The subtle sweetness and robust nuttiness dance together in each delectable bite.

Crisp edges and a velvety interior make this recipe a standout at any dinner table.

You won’t be able to resist this irresistible seasonal favorite that transforms an ordinary potato into an extraordinary experience.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour 15 minutes

Calories: 320 kcal

Servings: 5

Maple Walnut Twice Baked Sweet Potatoes: What Goes Inside

• Sweet Potatoes: Select firm, vibrant orange spuds with smooth skin for maximum sweetness and creamy texture.
• Greek Yogurt: Adds luxurious creaminess and tangy brightness to balance the sweet potato's richness.

• Pumpkin Pie Spice, Salt: Warm spices that transform ordinary sweet potatoes into a cozy, aromatic delicacy.
• Maple Syrup: Provides deep, caramel-like sweetness that complements the potato's natural sugars.
• Brown Sugar: Optional ingredient for extra caramelized depth and subtle molasses undertones.

• Walnuts, Brown Sugar, Butter: Create an irresistible crispy layer with nutty warmth and golden-brown crackle that adds textural contrast to the creamy base.

Kitchen Tools You’ll Need For This Maple Walnut Dish

• Baking Pan: Large, sturdy pan for roasting sweet potatoes.
• Fork: For piercing potatoes before first bake.
• Knife: Sharp blade for cutting potatoes lengthwise.
• Spoon: Used for scooping out potato flesh carefully.
• Mixing Bowls: One for mashing potato filling, another for topping mixture.
• Potato Masher: Helps create smooth, creamy potato filling.
• Measuring Cups/Spoons: Ensures accurate ingredient proportions.

How To Bake Maple Walnut Sweet Potatoes

• Potato Preparation

Select plump sweet potatoes and clean them thoroughly. Puncture the skin with small fork marks to allow steam to escape during baking.

• First Baking Session

Place potatoes in a roasting pan and slide into a hot oven set at 400°F. Bake until tender, roughly 30-45 minutes depending on potato size.

• Potato Hollowing

Slice potatoes lengthwise and gently scoop out soft inner flesh, keeping potato skins sturdy and intact for refilling.

• Creamy Potato Mixture

Whip potato flesh with tangy yogurt, warm maple syrup, cozy pumpkin spices, and a whisper of salt. Blend until silky smooth.

• Nutty Walnut Topping

Crush walnuts into rustic chunks and mix with brown sugar for a crunchy, caramelized layer that adds delightful texture.

• Final Baking

Refill potato skins with creamy mixture, sprinkle walnut topping, and return to oven. Bake until golden and crispy, about 12-15 minutes.

Flavor Notes & Tweaks For Maple Walnut

• Select medium to large sweet potatoes for easier stuffing and more filling space, ensuring a delightful eating experience.
• Replace Greek yogurt with sour cream, coconut cream, or cream cheese for different flavor profiles and dietary preferences.
• Toast walnuts in a dry skillet before adding to the topping to intensify their rich, deep flavor and create a more pronounced nutty texture.
• Prepare the stuffed sweet potatoes up to two days in advance, storing them covered in the refrigerator and baking just before serving for a convenient meal prep option.
• Experiment with different spice blends like cinnamon, nutmeg, or even a dash of cayenne pepper to add unexpected warmth and complexity to the sweet potato filling.

Serve These Sweet Potatoes Warm & Cozy

• Elevate Your Maple Walnut Delight
• Craft a Cozy Side Dish: Serve these twice-baked sweet potatoes alongside roasted chicken or grilled turkey for a heartwarming meal that brings comfort to your dinner table.
• Create a Brunch Centerpiece: Arrange the sweet potatoes on a beautiful platter garnished with fresh thyme or parsley sprigs, making them a stunning addition to weekend brunch gatherings.
• Design a Festive Presentation: Top each sweet potato with a small dollop of Greek yogurt, a drizzle of extra maple syrup, and a sprinkle of chopped walnuts for an elegant and inviting final touch that adds texture and visual appeal.
• Pack a Nutritious Lunch Companion: Wrap individual sweet potatoes in foil for a portable, delicious lunch option that can be easily reheated and enjoyed at work or on-the-go.

Store Maple Walnut Properly

• Refrigerate Wisely: Store leftover sweet potatoes in an airtight container for up to 3-4 days. Keep them in the refrigerator to maintain freshness and prevent bacterial growth.
• Reheat with Care: Warm individual portions in the oven at 350°F for 10-15 minutes to restore crispy topping and prevent soggy texture. Avoid microwave reheating to preserve the original crunch.
• Freeze for Later: Wrap each stuffed sweet potato individually in aluminum foil, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Prep Ahead Strategy: Assemble the sweet potatoes earlier in the day and refrigerate. Bake just before serving to ensure maximum flavor and optimal texture.

Indulgent Maple Walnut Sweet Potatoes Recipe

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4.6 from 19 reviews

• Total Time: 1 hour 15 minutes
• Yield: 5 1x

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Description

Maple walnut delight sweet potatoes elevate classic comfort cuisine with rich Canadian maple syrup and crunchy walnuts. Creamy potato interiors complement nutty toppings, offering home chefs a simple yet sophisticated side dish you would savor at any seasonal gathering.

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Ingredients

Scale 1x2x3x

• 4 sweet potatoes (small)
• 160 ml (⅔ cup) walnuts or pecans (chopped)
• 120 ml (½ cup) Greek yogurt or sour cream
• 30 ml (2 tbsps) butter
• 15 ml (1 tbsp) maple syrup
• 30–60 ml (2–4 tbsps) brown sugar
• 7.5 ml (½ tbsp) pumpkin pie spice
• 1 pinch salt

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Instructions

1. Potato Preparation: Pierce sweet potatoes with a fork and roast at 400°F for 35-45 minutes, rotating midway to ensure even cooking until tender when pierced.
2. Potato Hollowing: After cooling briefly, slice potatoes lengthwise and delicately scoop out interior, preserving a thin layer of potato flesh against the skin.
3. Flavor Infusion: Whip extracted potato flesh with Greek yogurt, pumpkin pie spice, maple syrup, brown sugar, and kosher salt until achieving a silky, harmonious blend.
4. Filling Restoration: Generously refill potato skins with the seasoned mixture, creating elegant mounded profiles that showcase the creamy texture.
5. Walnut Topping Creation: Combine chopped walnuts, brown sugar, ground cinnamon, and melted unsalted butter in a small bowl, mixing until ingredients integrate seamlessly.
6. Final Baking: Sprinkle walnut mixture across stuffed sweet potatoes and return to 400°F oven, baking 12-15 minutes until topping transforms into a golden, crisp crust.
7. Serving Preparation: Allow potatoes to rest 3-4 minutes post-baking, enabling filling to stabilize and flavors to harmonize before presenting this gourmet side dish.

Notes

• Potato Piercing Trick: Create multiple small holes with a fork before initial roasting to help steam escape and prevent potential potato explosions.
• Handling Hot Potatoes: Allow sweet potatoes to cool 5-7 minutes after first roasting to ensure safe handling and prevent burning your hands.
• Skin Preservation Technique: Leave a thin 1/4 inch layer of potato flesh when scooping to maintain the potato skin’s structural integrity and prevent tearing.
• Topping Crispiness Secret: Watch the walnut topping carefully during the final 12-15 minute bake to achieve a perfect golden-brown crunch without burning.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 320
• Sugar: 12 g
• Sodium: 50 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 6 g
• Protein: 6 g
• Cholesterol: 15 mg