Prep Time: 15 minutes

Cook Time: 1 hour

Ingredients

Sweet potatoes:

4 small sweet potatoes

1/2 cup Greek yogurt OR sour cream

1/2 tablespoon pumpkin pie spice

1 tablespoon maple syrup

3-4 tablespoons brown or coconut 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 tablespoons butter

2 tablespoon light brown sugar

Instructions:

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).

Scoop out potatoes: Cut each potato in half lengthwise. Scoop out the baked insides. Try to keep the skins whole as much as possible!

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).

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.

Finish:

Drizzle with extra syrup to serve, if you like, and serve hot.

Recipe adapted from https://www.savorynothings.com/maple-walnut-twice-baked-sweet-potatoes/