These cozy Maple Walnut Twice Baked Sweet Potatoes are a fall-inspired side dish that brings comfort and elegance to any table. Creamy, fluffy sweet potato is whipped with maple syrup, warm spices, and butter, then tucked back into the skins and topped with crunchy, caramelized walnuts. Each bite is sweet, nutty, and perfectly satisfying.
Whether you’re planning your holiday menu or just want something extra special for a weeknight dinner, this recipe checks all the boxes. It feels indulgent, but it’s made with wholesome ingredients. And the best part? It’s easier than you might think, and it’s always a hit with guests!
I first stumbled into making these sweet potatoes during a chilly fall dinner party. I wanted something warm and a little sweet to balance the savory mains on the table, and I remembered how much I loved candied walnuts as a kid. So I whipped up some maple-infused sweet potatoes, spooned the fluffy goodness back into the skins, and topped each one with a generous sprinkle of maple-glazed walnuts. One bite in, and everyone at the table was asking for the recipe. Since then, it’s become a seasonal staple I look forward to every year.
Why You’ll Love This
1. The Flavor Is Like Dessert and Dinner in One.
Maple syrup and cinnamon bring a cozy sweetness to the soft, mashed sweet potato filling, while toasted walnuts add a slightly bitter crunch that keeps things balanced. It’s sweet, buttery, and warmly spiced without being overwhelming. You get the best of both worlds—comfort food and gourmet vibes in every bite.
2. It’s the Perfect Make-Ahead Dish.
This recipe is easy to prep in stages. You can roast the sweet potatoes and prepare the filling the day before, then stuff and bake them when you’re ready. It’s a fantastic option for busy weeknights or holidays when oven space is tight and you want to stay ahead.
3. Naturally Gluten-Free and Easily Adaptable.
With no flour or breadcrumbs in sight, these sweet potatoes are a naturally gluten-free side dish. You can also make them dairy-free by using plant-based butter or cream alternatives. There’s plenty of room to tweak the ingredients without sacrificing the flavor or texture.
4. A Stunning Presentation Without Much Effort.
Twice baked sweet potatoes look fancy enough for a dinner party, but they come together with just a few simple steps. The caramelized walnut topping makes them look like something from a magazine, and the individual servings make plating easy and mess-free.
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Cuisine Type: American, Holiday
Servings: 6 servings
Estimated Cost: $10–12 total
Equipment Needed:
- Baking sheet
- Fork or sharp knife
- Mixing bowl
- Hand mixer or potato masher
- Small saucepan (for the walnuts)
- Spoon
- Parchment paper (optional)
Ingredients
- 3 large sweet potatoes, scrubbed clean
- 2 tablespoons unsalted butter (or plant-based alternative)
- 2 tablespoons heavy cream or milk (can sub almond milk)
- 3 tablespoons pure maple syrup, divided
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Salt, to taste
- ½ cup chopped walnuts
- 1 teaspoon brown sugar (optional, for extra walnut caramelization)
- Pinch of sea salt for topping
- Olive oil spray or a light brush of oil (optional, for crisping the skins)
Ingredient Notes:
- Sweet Potatoes: Choose ones that are similar in size for even cooking.
- Maple Syrup: Go for pure maple syrup for the best flavor.
- Walnuts: You can toast them ahead of time for extra crunch, or use pecans as a swap.
- Dairy-Free Version: Use vegan butter and dairy-free milk.
- Storage Tip: Store leftover filling separately if you want to keep the skins from getting soggy.
Step-by-Step Instructions
1. Roast the Sweet Potatoes.
Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork, then place them on a baking sheet. Bake for 45 to 55 minutes, or until they are tender all the way through. Let them cool slightly so they’re easier to handle.
2. Prepare the Walnut Topping.
While the potatoes bake, make the walnut topping. In a small saucepan over medium-low heat, combine 1 tablespoon maple syrup with the chopped walnuts and brown sugar (if using). Stir frequently until the walnuts are coated and lightly toasted, about 4 to 5 minutes. Remove from heat and set aside.
3. Scoop and Mix the Filling.
Once the potatoes are cool enough to touch, slice each one in half lengthwise. Gently scoop out the flesh into a mixing bowl, leaving a small border around the edge to help the skins hold their shape. Add butter, cream, 2 tablespoons maple syrup, cinnamon, nutmeg, and a pinch of salt. Mash or mix until smooth and creamy.
4. Refill the Potato Skins.
Spoon the sweet potato filling back into each skin, mounding it slightly. Smooth the tops for even baking. If desired, lightly brush or spray the skins with olive oil to help them crisp up in the oven.
5. Bake Again.
Return the stuffed sweet potatoes to the oven and bake at 375°F (190°C) for 15 to 20 minutes, or until warmed through and slightly golden on top.
6. Add the Topping and Serve.
Just before serving, sprinkle the maple walnut mixture generously over each sweet potato. Add a small pinch of flaky sea salt if you like a sweet-salty finish. Serve warm, and enjoy every cozy bite.
Nutrition Facts (Per Serving)
- Calories: 240
- Protein: 3g
- Carbohydrates: 32g
- Fiber: 5g
- Fat: 12g
- Sodium: 90mg
- Vitamin A: 250% DV
- Vitamin C: 20% DV
- Calcium: 6% DV
- Iron: 8% DV
Tips for Success
Don’t skip piercing the potatoes.
It helps steam escape and keeps the skins from bursting in the oven.
Use a mixer for extra smooth filling.
While a potato masher works well, a hand mixer gives you that whipped, airy texture that feels restaurant-quality.
Toast the walnuts just until fragrant.
Overtoasting can make them bitter. Stir them constantly and pull them off the heat as soon as they smell nutty and are slightly glossy.
Make ahead and reheat gently.
Stuff the potatoes and store them covered in the fridge. When ready to serve, bake at 350°F until warmed through, then top with walnuts.
Common Questions
Can I use canned sweet potatoes?
Not recommended here. Fresh roasted sweet potatoes offer the best texture and structure for twice baking.
How do I make it vegan?
Use vegan butter and non-dairy milk like almond or oat. Maple syrup is naturally vegan, so no changes needed there.
What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 4 days. You can also freeze them, tightly wrapped, for up to 2 months.
Can I make this without the nuts?
Absolutely. Try topping with pumpkin seeds or leave them off completely. You can also use a brown sugar crumble as a nut-free topping.
Variations and Substitutions
- Pecan Swap: Swap out the walnuts for pecans for a richer, buttery topping.
- Savory Twist: Omit the maple syrup and use a little sharp cheddar and green onions for a savory version.
- Mini Appetizer Style: Use small sweet potatoes and serve halves as appetizers or party bites.
- Spiced Up: Add a pinch of cayenne or chili powder to the walnut mixture for a sweet and spicy flavor.
Serving and Pairing Suggestions
These twice baked sweet potatoes are perfect alongside roast chicken, glazed ham, or turkey. For a vegetarian plate, pair them with a fall salad or lentil stew. They also shine on holiday tables, especially with a glass of spiced apple cider or a light Pinot Noir.
Maple Walnut Twice Baked Sweets
Ingredients
- 3 large sweet potatoes scrubbed clean
- 2 tablespoons unsalted butter or plant-based alternative
- 2 tablespoons heavy cream or milk can sub almond milk
- 3 tablespoons pure maple syrup divided
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Salt to taste
- ½ cup chopped walnuts
- 1 teaspoon brown sugar optional, for extra walnut caramelization
- Pinch of sea salt for topping
- Olive oil spray or a light brush of oil optional, for crisping the skins
Instructions
- Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork, then place them on a baking sheet. Bake for 45 to 55 minutes, or until they are tender all the way through. Let them cool slightly so they’re easier to handle.
- While the potatoes bake, make the walnut topping. In a small saucepan over medium-low heat, combine 1 tablespoon maple syrup with the chopped walnuts and brown sugar (if using). Stir frequently until the walnuts are coated and lightly toasted, about 4 to 5 minutes. Remove from heat and set aside.
- Once the potatoes are cool enough to touch, slice each one in half lengthwise. Gently scoop out the flesh into a mixing bowl, leaving a small border around the edge to help the skins hold their shape. Add butter, cream, 2 tablespoons maple syrup, cinnamon, nutmeg, and a pinch of salt. Mash or mix until smooth and creamy.
- Spoon the sweet potato filling back into each skin, mounding it slightly. Smooth the tops for even baking. If desired, lightly brush or spray the skins with olive oil to help them crisp up in the oven.
- Return the stuffed sweet potatoes to the oven and bake at 375°F (190°C) for 15 to 20 minutes, or until warmed through and slightly golden on top.
- Just before serving, sprinkle the maple walnut mixture generously over each sweet potato. Add a small pinch of flaky sea salt if you like a sweet-salty finish. Serve warm, and enjoy every cozy bite.
Notes
It helps steam escape and keeps the skins from bursting in the oven. Use a mixer for extra smooth filling.
While a potato masher works well, a hand mixer gives you that whipped, airy texture that feels restaurant-quality. Toast the walnuts just until fragrant.
Overtoasting can make them bitter. Stir them constantly and pull them off the heat as soon as they smell nutty and are slightly glossy. Make ahead and reheat gently.
Stuff the potatoes and store them covered in the fridge. When ready to serve, bake at 350°F until warmed through, then top with walnuts.
There’s something so comforting about food that’s both nourishing and beautiful, and these Maple Walnut Twice Baked Sweet Potatoes are exactly that. I love making them when the leaves start to change and the air gets crisp. They feel cozy but not heavy, fancy but not fussy. Whether you’re planning your holiday menu or just craving something warm and delicious, this recipe is one you’ll come back to again and again.
Thanks so much for stopping by my kitchen today. I hope these sweet potatoes bring joy and flavor to your table, just like they do to mine. If you try them, let me know how it goes. I’d love to hear what you paired them with or how you made them your own!
