Preheat your oven to 400 degrees. Pierce each potato several times with a fork, place on a baking sheet and bake in the oven until tender, 30-45 minutes (it could be longer or shorter depending on the size of your potatoes). When the potatoes are cooked through, cut them in half lengthwise and scoop out the flesh into a large bowl. You’ll want to try to leave about a ¼ inch of sweet potato in the skin to provide support since sweet potatoes have thin skin.

Add the yogurt, 1 teaspoon of maple syrup, pie spice and salt to the sweet potato flesh and mash with a fork. Spoon the filling back inside the potato skins (only 4 of them, you probably won’t have enough for all 6). Top each potato half with chopped pecans and drizzle on the remaining syrup. Place back on the baking sheet and return to the oven. Bake for 10-15 minutes or until filling is hot and the tops of the potatoes are just beginning to brown.