Twice Baked Sweet Potatoes with Crunchy Topping

When cold weather rolls around, nothing beats a twice baked sweet potato – warm, nourishing, and wholesomely sweet. Dress it up with fragrant herbs, warming spices, and a splash of maple syrup. Top it off with the satisfying crunch of Pumpkin Flax Granola and you’ve got a winning dish.

  • 4 servings
  • 5 mins prep, 1 hr cook 1 hr 5 mins total


  • 2 large sweet potatoes (each about 1 lb), halved lengthwise
  • ½ tsp salt, divided
  • ¼ tsp freshly ground pepper
  • 1 tbsp butter
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 1 tbsp finely chopped sage
  • ¼ tsp ground allspice
  • 1 tbsp maple syrup
  • Pinch cayenne pepper (optional)
  • 1 tbsp grated Parmesan cheese
  • 1 cup Nature’s Path Pumpkin Seed + Flax Granola


  1. Preheat oven to 400°F.
  2. Line baking sheet with parchment paper.
  3. Season sweet potato with 1/4 tsp salt and pepper.
  4. Place cut side down on prepared pan.
  5. Bake for 45 to 50 minutes or until fork tender.
  6. Meanwhile, heat butter in small skillet set over medium low heat.
  7. Add shallot, garlic, sage and allspice.
  8. Cook, stirring, for 1 to 2 minutes or until garlic is soft.
  9. Scoop out flesh from halves into a bowl, leaving about 1/2-inch layer inside skins.
  10. Set skins aside.
  11. Mash sweet potatoes with garlic mixture, maple syrup, remaining salt and cayenne pepper, if using.
  12. Top each evenly with Parmesan cheese and granola.
  13. Bake for 15 to 18 minutes or until warmed through.