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Maple Walnut Twice Baked Sweet Potatoes

Maple walnut twice baked sweet potatoes are baked until tender, mashed with maple syrup and cinnamon, then returned to their skins with chopped walnuts. A second bake leaves the tops lightly browned and the filling hot throughout.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling 10 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 4 sweet potatoes medium
  • 3 tbsp unsalted butter softened
  • 0.25 cup pure maple syrup
  • 2 tbsp milk
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt
  • 0.5 cup walnuts chopped

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Scrub and dry the sweet potatoes, prick each several times with a fork, and place them on a rimmed baking sheet.
  3. Bake for 45 to 60 minutes, until a knife slides easily into the center of each potato.
  4. Let the potatoes cool until easy to handle, about 10 minutes.
  5. Split the potatoes lengthwise and scoop the flesh into a bowl, leaving about 1/4 inch of flesh in each skin so the shells hold their shape.
  6. Mash the sweet potato flesh with the butter, maple syrup, milk, cinnamon, and salt.
  7. Fold in the walnuts.
  8. Spoon the filling back into the potato skins.
  9. Bake at 400°F for 15 to 20 minutes, until hot throughout and lightly browned on top.

Notes

For sturdy shells, leave about 1/4 inch of flesh when scooping. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a dairy-free version, use dairy-free butter and milk.