Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Recipe

Maple-Cheddar Twice-Baked Sweet Potatoes

Scott Phillips

Servings:6

Maple-candied walnuts play off the sweetness of the potatoes, while sharp Cheddar keeps it balanced.

Ingredients

  • 3 sweet potatoes (about 12 oz. each)
  • 1/4 cup plus 3 Tbs. pure maple syrup
  • 1/4 tsp. plus 1/8 tsp. ground cinnamon
  • Kosher salt
  • 1 cup walnut halves
  • 4 oz. extra-sharp Cheddar cheese, grated (about 1 cup)
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 400
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 8
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 20
  • Sodium (mg): 400
  • Carbohydrates (g): 54
  • Fiber (g): 7
  • Protein (g): 11

Preparation

  • Position a rack in the center of the oven and heat the oven to 425°F. Line a rimmed baking sheet with foil. Prick the sweet potatoes all over with a fork, transfer to the baking sheet, and bake until fork-tender, about 1 hour, turning halfway through. Let cool slightly.
  • Meanwhile, combine 3 Tbs. of the maple syrup, 1/8 tsp. of the cinnamon, and 1/8 tsp. salt in a small skillet. Add the walnuts and stir to coat. Cook over low heat, stirring constantly, until the walnuts begin to darken, about 2 minutes. Spread on a plate to cool, then chop coarsely.
  • Halve the sweet potatoes lengthwise and scrape most of the flesh into a large bowl, leaving 1/8 inch to 1/4 inch of it in the skins. Set the skins aside on the baking sheet. To the flesh, add half of the cheese, the remaining 1/4 cup maple syrup, 1/4 tsp. cinnamon, 1 tsp. salt, and 1/2 tsp. black pepper. Blend with a fork or potato masher until smooth. Divide the mixture evenly among the skins, and bake until golden brown, about 15 minutes.
  • Top with the remaining cheese and the nuts, and serve.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Videos

View All

Connect

按照烹饪你的罚款favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.