Maple Walnut Twice Baked Sweets
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.
Servings 6
Calories 240kcal
Cost $10-$12
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
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.
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.