In a small bowl combine the walnuts, flour, brown sugar and granulated sugar and whisk together using a fork. Pour in the melted butter (75g) and use the fork to stir until crumbs form. Break up any large crumbs with the fork. Place the bowl in the refrigerator while you make the sweet potatoes.
Preheat oven to 190 C.
Lightly scrub the sweet potatoes under water to clean. Poke with a fork all over.
Rub all over with olive oil and sprink with some salt.
Place the potatoes on a roasting tray and bake until tender, About 60 minutes.
Cut sweet potatoes in half and scoop the flesh out into a bowl. Be careful as you want to make sure to base and the skin hold shape.
Mix the potato flesh with 2 tablespoons of greek yogurt, 2 tablespoons of the sugar, cinnamon, nutmeg, cayenne pepper and 25g butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Drizzle a roasting tray or pan with a little oil. Set the potato skin bases upright on the tray and fill with the mixture.
Chop walnuts into small pieces and combine with the remaining 3 tablespoons sugar and walnuts in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.
Inspired by two recipes:
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (147g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 167 (40%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 30.6mg||9 %|
|Sodium 133.3mg||5 %|
|Potassium 343.1mg||9 %|
|Total Carbohydrate 63.6g||19 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 60.7g|
|Protein 4.2g||6 %|
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Calories per serving: 422
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