Recipe Image
platter of sweet potato halves with pecans and maple syrup
Servings
Servings:
Eight
Serving Size
Serving Size:
1/2 potato
Title

Twice-baked Maple Pecan Sweet Potatoes

Recipe Type
Description

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.

Ingredients

Ingredients

  • 4 sweet potatoes
  • ½ cup Greek yogurt, plain
  • 2 tablespoons maple syrup
  • ½ tablespoon pumpkin pie spice

Topping:

  • ½ cup pecans, chopped
  • 2 tablespoons butter/margarine
  • 2 tablespoons brown sugar
Directions

Directions

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.

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Dietary and Nutrition

Widgets

Sweet potatoes are an excellent source of beta carotene, which our bodies convert to vitamin A. This vitamin helps keep our skin healthy, among many other functions. Fiber-rich sweet potatoes also contain vitamin C and B vitamins, plus some calcium and iron. Even though they taste sweet, they have just 100 calories per 3.5-ounce portion, similar to a regular potato.

Learn more
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VARY YOUR VEGGIES: Why Eat Vegetables? (FN1452, Reviewed April 2020)

Vegetables are versatile, nutritious, colorful and flavorful. Not only are they naturally low in calories, fat and sodium, but they also are good sources of important vitamins, minerals and dietary fiber.

Vary Your Veggies (FN727, Reviewed Dec. 2021)

The food icon, MyPlate, at www.Choose.MyPlate.gov has many suggestions to help you meet the current recommendations for vegetables.

This recipe was analyzed for nutrition using Food Processor SQL Nutrition and Fitness Software and tested in the kitchen.