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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.


  • 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


  • 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.


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