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Maple Walnut Twice Baked Sweet Potato Skins

Sweet, savory and packed with delicious flavors & nutrients! A great vegetarian side dish for your Thanksgiving meal.

Maple Walnut Twice Baked Sweet Potato Skins






  • 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 Tablespoon 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 Tablespoon butter
  • 2 Tablespoon light brown sugar

How to Make It

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.


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

Recipe adapted from

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