Description
Twice-Baked Sweet Potatoes with Maple Pecan Topping are heavenly!
Ingredients
Scale
- 2 large sweet potatoes (about 1 pound each)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup plain Greek yogurt
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup chopped pecans
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 400°F.
- Wash and dry the sweet potatoes, then pierce them several times with a fork. Rub the sweet potatoes with olive oil, salt, and pepper. Place them on a baking sheet and bake for 45-60 minutes, or until tender.
- Once the sweet potatoes are cooked, remove them from the oven and let them cool for about 10 minutes.
- Cut each sweet potato in half lengthwise and scoop out the flesh into a mixing bowl, leaving a small border around the edges.
- To the sweet potato flesh, add Greek yogurt, cheddar cheese, cinnamon, and nutmeg. Mix until smooth and well combined.
- Spoon the sweet potato mixture back into the sweet potato skins.
- In a small bowl, mix the chopped pecans with maple syrup. Sprinkle the pecan mixture over the filled sweet potatoes.
- Return the stuffed sweet potatoes to the oven and bake for an additional 15-20 minutes, until heated through and the tops are slightly golden.
- Serve warm and enjoy!
Notes
- For a spicier kick, add a pinch of cayenne pepper to the sweet potato filling.
- For a dairy-free version, substitute Greek yogurt with coconut yogurt and omit the cheese.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 280
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg