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jhessica

Twice-Baked Sweet Potatoes with Maple Pecan Topping are heavenly!

Twice-Baked Sweet Potatoes with Maple Pecan Topping are heavenly!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 400°F.
  2. 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.
  3. Once the sweet potatoes are cooked, remove them from the oven and let them cool for about 10 minutes.
  4. Cut each sweet potato in half lengthwise and scoop out the flesh into a mixing bowl, leaving a small border around the edges.
  5. To the sweet potato flesh, add Greek yogurt, cheddar cheese, cinnamon, and nutmeg. Mix until smooth and well combined.
  6. Spoon the sweet potato mixture back into the sweet potato skins.
  7. In a small bowl, mix the chopped pecans with maple syrup. Sprinkle the pecan mixture over the filled sweet potatoes.
  8. 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.
  9. Serve warm and enjoy!

Nutrition

Serving: 1stuffed sweet potatoCalories: 280kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 9gCholesterol: 15mgSodium: 300mgFiber: 4gSugar: 6g

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.

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