These Twice Baked Brown Sugar Walnut Maple Sweet Potatoes are the perfect spin on sweet potato skins! They’re made healthier with maple syrup and Greek yogurt and are so easy to make. They’re a great idea for fall party appetizers, tailgating parties, football snacks, or even as a new Thanksgiving side dish. Your family and friends will love them! They’re gluten-free, vegetarian, and absolutely delicious for parties.
- FOR THE SWEET POTATOES:
- 4 small sweet potatoes
- ½ cups Greek yogurt
- ½ tablespoon Pumpkin Pie Spice
- 1 tbsp Maple syrup
- Brown sugar to taste (optional for a sweeter dish)
- Pinch of salt
- FOR GARNISH :
- ⅔ cups Chopped Walnuts Or Pecans
- 2 tablespoons Butter
- 2 tablespoons light brown sugar
Preheat the oven to 400°F. Pierce the potatoes with a fork, place in a large baking dish and bake until tender (times vary depending on the size of your sweet potatoes, from 20 to 45 minutes).
Cut each potato in half lengthwise. Remove the cooked interior. Try to keep the skins whole as much as possible!
Return the potato skins to the baking dish. Mash the baked potato flesh in a bowl until smooth. Stir in Greek yogurt, pumpkin pie spice, maple syrup (and brown sugar, if using) and salt. Spoon this filling into the sweet potato skins (I get 6 skins out of 4 baked potatoes).
In a separate bowl, combine all the filling ingredients. Sprinkle over stuffed sweet potato skins. Bake at 400°F for 12 to 15 minutes.
Drizzle with additional syrup to serve, if desired.