Classic Maple Pecan Twice Baked Sweet Potatoes
Nothing says autumnal comfort like the warm, earthy aroma of roasting tubers and toasted nuts. These Twice Baked Sweet Potatoes are a seasonal showstopper that perfectly balances the natural sweetness of the potato with a crunchy, savory-sweet pecan topping.
Ingredients
- 2 large sweet potatoes scrubbed
- 2 tbsp unsalted butter softened
- ¼ cup plain Greek yogurt or sour cream
- 2 tbsp pure maple syrup divided
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup pecans roughly chopped
- Sea salt to taste
Instructions
- Preheat your oven to 400°F (204°C). Prick the potatoes with a fork and roast for 45–50 minutes until soft.
- Let the potatoes cool for 10 minutes, then slice in half lengthwise.
- Scoop out the centers into a bowl, leaving a thin shell of potato behind.
- Mash the potato flesh with butter, yogurt, 1 tbsp maple syrup, cinnamon, nutmeg, and a pinch of salt until smooth.
- Spoon the mixture back into the shells.
- In a small bowl, toss the pecans with the remaining 1 tbsp maple syrup and a pinch of salt.
- Top the potatoes with the pecan mixture and return to the oven at 375°F (190°C) for another 10–12 minutes until the pecans are toasted and fragrant.
- Serve warm.