Stuffed Sweet Potatoes with Sweet and Spicy Walnuts

This sweet relation of twice-stuffed potatoes is all decked out in holiday flavors with nutty brown butter and warm spices. The walnuts in this dish add a crunchy contrast to the creamy mashed potatoes and double as a great stand-alone snack.

Recipe courtesy Treva Chadwell for Cooking Channel
TOTAL TIME: 1 hr 40 min
Prep: 20 min
Inactive Prep: 15 min
Cook: 1 hr 5 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 1/2 teaspoon ground cinnamon
  • 1/2 cup heavy cream
  • 1/2 cup orange juice
  • Sweet and Spicy Walnuts, recipe follows
SWEET AND SPICY WALNUTS:
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • Zest of 1 orange
  • 2 cups walnut halves
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 400 degrees F. Prick the sweet potatoes all over with a fork, rub with olive oil, and sprinkle generously with salt and black pepper. Place on a rimmed foil-lined baking sheet and bake until tender and easily pierced with a fork, 45 to 50 minutes. Let cool slightly.

Meanwhile, melt the butter in a small skillet over medium heat until lightly browned. Stir in the coriander and cinnamon and cook until fragrant, 2 minutes. Remove from the heat and set aside.

When the potatoes are cool enough to handle, slice 1/4 inch off the tops of each one, discarding the skin. Scoop out the flesh, leaving a 1/4-inch border inside the potato, and place the flesh in a large bowl. Add the browned butter and spices, cream and orange juice, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and beat using a hand mixer until well combined and fluffy, 3 minutes.

Replace the foil on the baking sheet. Spoon equal amounts of the whipped potatoes back into each potato shell. Bake until the filling is browned and the potatoes start to brown around the edges, 15 minutes. Top with broken Sweet and Spicy Walnuts.
Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper and spray with cooking spray.

Whisk together the maple syrup, brown sugar, salt, black pepper, cayenne and orange zest. Toss in the walnuts to coat, and then spread in an even layer on the baking sheet. Bake until crisp and lightly browned, 20 minutes, stirring halfway through baking time. Let cool completely. Yield: 2 cups.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.