Twice-baked Maple Pecan Sweet Potatoes
Our Twice-baked Maple Pecan Sweet Potatoes have everything you love about sweet potato casserole without all the guilt. The sweetness of the potato pairs well with the maple syrup and the pecans add just enough crunch to send this dish over the top. Try this recipe at your next holiday gathering or simply as a side dish to spice up your weeknight meal.
In this recipe we swapped in greek yogurt for a creamy addition and extra protein. For more ideas on healthy swaps see 3 Tips for a Healthier Celebration.
4 sweet potatoes
1/2 c. Greek yogurt, plain
2 Tbsp. maple syrup
1/2 Tbsp. pumpkin pie spice
1/2 c. pecans, chopped
2 Tbsp. butter/margarine
2 Tbsp. brown sugar
Preheat oven to 400 F. Pierce potatoes with fork and place in large baking pan. Bake for 20 to 35 minutes or until soft. Time will depend on size of sweet potatoes.
Caution, potatoes will be hot. Use a hot pad if necessary. Cut each potato lengthwise and scoop out flesh. Be careful not to tear potato skin. Place potato skins back in baking pan.
Mash flesh to smooth consistency. Combine the flesh, yogurt, syrup and pumpkin pie spice in a bowl. Mix well. Evenly distribute filling back into each potato skin.
In a small bowl combine pecans, butter and brown sugar. Use a fork to crumble the mixture together. Evenly distribute the topping onto each potato.
Bake potatoes at 400 F for 12 to 15 minutes. Serve with more syrup if desired.