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Maple Walnut Twice Baked Sweet Potatoes

Take twice baked sweet potatoes to the next level with this delicious brown sugar maple walnut topping. Perfect as a Thanksgiving side dish!

Prep
Cook
Serves 6people
Ingredients
Sweet Potatoes:
4
small sweet potatoes
1/2
cup Greek yogurt OR sour cream
1/2
tbsp pumpkin pie spice
1
tbsp maple syrup
3-4
tbsp brown sugar or more to taste; can also be left out for a less sweet dish
pinch of salt
Topping:
2/3
cup chopped walnuts OR pecans
2
tbsp butter
2
tbsp light brown sugar
Directions
1.
Bake potatoes for the first time: Preheat your oven to 400°F. Pierce the 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).
2.
Scoop out potatoes: Cut each potato in half lengthwise. Scoop out the baked insides. Try to keep the skins whole as much as possible!
3.
Make filling: Place the potato skins back in the baking pan. Mash the baked potato flesh in a bowl until smooth. Mix in the 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).
4.
Make Topping: In a separate bowl, mix all topping ingredient. Sprinkle over the filled sweet potato skins. Bake at 400°F for 12-15 minutes.
5.
Finish: Drizzle with extra syrup to serve, if you like, and serve hot.

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