Description
Velvety mashed sweet potatoes are swirled with butter and maple syrup, stuffed back into crisped skins, and topped with toasted walnuts for a sweet, nutty twist on a cozy fall side.
Ingredients
- 4 large sweet potatoes
- 3 tablespoons unsalted butter
- 4 tablespoons pure maple syrup
- 2 tablespoons milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped walnuts
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and dry the sweet potatoes, then pierce each several times with a fork.
- Place the sweet potatoes on a baking sheet and bake for 45–60 minutes until tender.
- Remove from the oven and let cool slightly, then cut each potato lengthwise and scoop out the flesh into a bowl, leaving the skins intact.
- Add the butter, 3 tablespoons of maple syrup, milk, cinnamon, salt, and pepper to the sweet potato flesh and mash until smooth.
- Spoon the mashed mixture back into the potato skins, mounding it slightly.
- In a small bowl, toss the walnuts with the remaining 1 tablespoon of maple syrup and sprinkle over the filled potatoes.
- Reduce the oven temperature to 375°F (190°C) and bake the potatoes for an additional 15 minutes until warmed through and the walnuts are lightly toasted.
- Remove from the oven and let rest for a few minutes before serving.
Notes
- You can substitute pecans or almonds for the walnuts if preferred.
- A splash of heavy cream can be used instead of milk for a richer texture.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the potatoes in the oven or microwave until heated through.