Take sweet potatoes to the next level with this recipe for twice baked sweet potatoes with maple and walnut topping. Perfect for football, as a fall party appetizer or even as a Thanksgiving side dish!
In this post:
I feel like I’ve become pretty good at cooking nourishing, filling and easy dinners.
But where I often fall flat is when it comes to party appetizers. Let’s face it: As a mom with little kids, I just don’t get to throw a lot of parties.
But with the holiday season coming up, work potlucks for my husband, family gatherings, neighborhood parties and all the fun stuff is going to happen so very soon.
And I finally want to bring something other than BBQ crockpot meatballs or cranberry turkey crockpot meatballs (though I did just share this very delicious honey garlic crockpot meatball recipe… I guess we just really love meatballs?)
Then I got this amazing opportunity to test and research fall party themed appetizer and snack recipes.
Because today, I’m throwing a virtual baby shower with all my favorite food blogger friends. Tada!
Ashley from The Recipe Rebel, Denise from Sweet Peas and Saffron and Kristine from Kristine’s Kitchen are all going to be welcoming little pumpkins in the coming weeks, so we’re celebrating them today.
Ladies, you are amazing moms and we are so excited to see your beautiful families grow!
Since we’re doing an autumn themed virtual baby shower, I decided to bring these Maple Walnut Twice Baked Sweet Potatoes.
They’re very simple to put together, taste amazing and are perfect as a fall party appetizer, as a football snack or even as a Thanksgiving side dish for a fun twist on sweet potato casserole.
I decided to make them with Greek yogurt instead of sour cream, because that’s what I usually have on hand and I wanted to keep this recipe super simple with everyday ingredients.
My best tips to make these twice baked sweet potatoes foolproof:
Don’t over-bake the potatoes the first time around
You want them to be very soft, but not blackened.
Not only will they start to taste bitter, but your skins will get paper-thin and have holes in them. Not ideal for filling them later on!
Sweeten to taste
Since I feed all of the recipe you see on this blog to my family, and I have a 3 year old and a 1 year old, I try to limit sugar in dishes a lot of the time.
I didn’t sweeten these sweet potatoes too much, so if you’re looking for a really sweet dish, just add a few tablespoons of brown sugar to the mashed sweet potatoes.
Make them ahead
If you need to bring them to a party (instead of serving them to guests in your own home), I suggest making them up to the point of baking them for the second time.
Just bring the filled skins and the topping to wherever you’re going and then put them in the oven right before serving.
You can also do this if you’re the host and need to make a few appetizers ahead of time to lessen your stress – a great holiday party hack.
Here are more delicious fall-themed party desserts and appetizers by my food blogger friends as part of our virtual baby shower for Kristine, Denise and Ashley!
Roasted Butternut Squash Falafel Bites by She Likes Food
Buttermilk Pumpkin Donuts by A Latte Food
Easy Pumpkin Danish by Pumpkin N’ Spice
Mini Pumpkin Cheesecakes by Live Well Bake Often
Pumpkin Pie Crumb Bars by Bakerita
Mini Apple Crisps by Life Made Sweeter
Spicy Apple-Tomato Salsa by Floating Kitchen
Pumpkin Spice Latte Bread Pudding by Whole and Heavenly Oven
Cinnamon Apple Brie Crostini by Flying on Jess Fuel
Apple Pie Bars by Bake.Eat.Repeat
Honey Apple Butter Greek Yogurt Dip by My Sequined Life
Butternut Squash Hummus with Spiced Pepitas by Flavor the Moments
How to make maple walnut twice baked sweet potatoes (45sec):
Get the printable recipe for these twice baked sweet potatoes:
Maple Walnut Twice Baked Sweet Potato Skins
- 4 small sweet potatoes
- 1/2 cup Greek yogurt
- 1/2 tablespoon pumpkin pie spice
- 1 tablespoon maple syrup
- Brown sugar to taste (optional for a sweeter dish)
- Pinch of salt
- 2/3 cup chopped walnuts or pecans
- 2 tablespoons butter
- 2 tablespoon light brown sugar
- 2 Medium Mixing Bowls
- baking pan
- 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).
- Cut each potato in half lengthwise. Scoop out the baked insides. Try to keep the skins whole as much as possible!
- 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).
- In a separate bowl, mix all topping ingredient. Sprinkle over the filled sweet potato skins. Bake at 400°F for 12-15 minutes.
- Drizzle with extra syrup to serve, if you like.