Mix Up Your Thanksgiving Sides with Casserole-Inspired Twice Baked Sweet Potatoes!
If you’ve been around PWWB for a while, you know that I love re-imagining classic recipes. Sweet potato casserole is no exception! Over the years, we’ve shared an epic Savory Sweet Potato Casserole, a cheater Easy Sweet Potato Casserole, & today these Streuseled Twice Baked Sweet Potatoes join the collection. They might just be my favorite version yet!
This twice baked sweet potato recipe creates perfect individually portioned sweet potato casseroles. The baked sweet potato filling comes together with butter, brown sugar, cinnamon & nutmeg. It’s super light & creamy without being too sweet. You stuff it back into the crispy potato skins & top it all off with a nutty brown sugar streusel for the best contrast of creamy & crunchy textures.
Each twice baked potato makes the cutest personal side dish for Thanksgiving or Friendsgiving. They’re a little less traditional, but they’re still a fun & absolutely delicious way to mix up your holiday dinner menu. Everyone will be grateful they have one all to themselves! 😉
Twice Baked Sweet Potato Recipe Highlights
You’ll love adding these cuties to your Thanksgiving table! They’re…
A CLASSIC, RE-INVENTED. With all of the flavors you already know & love in classic SPC, these mini sweet potato casseroles are perfect for Thanksgiving dinner or a Friendsgiving party.
SWEET, BUT NOT TOO SWEET. This recipe enhances the potato’s natural sweetness with brown sugar & vanilla. It’s subtly sweet without going overboard – no mini marshmallows in sight!
TEXTURE HEAVEN. The creamy & buttery mashed sweet potatoes are topped with crunchy & crumbly streusel for epic contrasting textures. Every bite is irresistible!
THE PERFECT PORTION. Individually sized twice baked sweet potatoes are like an all-in-one side dish. Everyone gets their own to dig into – so fun!
Bake it twice & it’ll always be nice! ♡ Read on to learn more about how to make Streuseled Twice Baked Sweet Potatoes, or jump straight to the recipe & get cooking!
Key Ingredients
This recipe uses all the ingredients traditionally used to make classic sweet potato casserole, but reimagines them in the form of twice baked sweet potatoes. They’re all seriously simple staple ingredients that you likely already have on hand during the holiday season.
Note: Full ingredients list & measurements provided in the Recipe Card, below.
You’ll need…
- Sweet potatoes – Of course. Jewel or garnet sweet potatoes are my favorite varieties for any sweet potato recipe. They both have great texture & an iconic orange hue!
- Unsalted butter – Gives the sweet potato mixture tons of rich flavor & creamy texture.
- Baking staples – Brown sugar & vanilla extract enhance the sweet potatoes’ natural sweetness without overdoing it. If you prefer to use a different sweetener, like pure maple syrup, go for it!
- Holiday spices – Cinnamon & nutmeg give the filling a beautiful warmth that tastes just like Thanksgiving.
- Eggs – My favorite secret ingredient for sweet potato casserole. Mashing a couple of eggs into the sweet potato filling creates an extra creamy, almost custardy texture. It’s to-die-for!
- Streusel topping – Each sweet potato is topped with a straight-forward brown sugar streusel made by combining all-purpose flour, brown sugar, chopped nuts, & cold butter. Feel free to make it a walnut streusel or pecan streusel – or use a little of each for the best of both worlds!
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Buy Now → The Best Way to Bake Sweet Potatoes
To make any twice baked sweet potato recipe, you need to bake the potatoes – you guessed it! – twice. 😉
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
As I developed this recipe, I tested a few different methods for the first bake – steaming in the microwave, salt roasting, finishing with a quick broil under the broiler, baking them directly on the oven rack, & more! It was a pleasant surprise to learn that the simplest method worked best – it’s the most hands-off & consistently created the best mashable texture. Here’s what you’ll do:
Poke each potato with a fork. Don’t be shy! Pierce the sweet potato skin all around the surface of the potato. Why? ⇢ These small holes allow steam to escape as the sweet potatoes bake. Since sweet potatoes have a good deal of natural moisture, releasing this excess steam helps create the perfect light & fluffy texture, & it also releases pressure that prevents the potatoes from bursting open as they bake.
Season well. Drizzle the sweet potatoes with olive oil & generously season with salt. Be sure to rub them well, coating the entire surface of the potatoes with seasoning. Why? ⇢ This step ensures the twice baked sweet potato shells are even more delicious. The oil helps the potato skins get a little crispy as they bake, while the salt adds tons of flavor.
Bake the sweet potatoes. Place the potatoes on a sheet pan & bake. The goal is to ensure they’re fork-tender, but firm enough to hold their shape nicely. (Remember, you’re going to bake them a second time!)
Baked Sweet Potato FAQs
How long do sweet potatoes take to bake?
If you use medium sweet potatoes as directed in this recipe, baking the sweet potatoes takes about 40 minutes. Baking time varies based on the size of potatoes you use, though, so don’t worry if it takes a bit longer – remember, you’re looking for the baked sweet potatoes to have good, fork-tender texture but they should still be firm enough to hold their shape nicely.
Is it better to boil sweet potatoes or bake sweet potatoes?
Boiling is not a great option for twice baked sweet potatoes. Since they’re stuffed with a creamy filling, the potatoes need to hold their shape nicely – a texture that’s much more difficult to achieve with a soft, boiled potato. If you’re looking for a shortcut for this first bake, the microwave is the best alternate cooking method.
How do you know when a sweet potato is fully cooked?
Especially for twice baked sweet potatoes, it’s important to get the textures just right. A fully cooked baked sweet potato will feel tender to the touch, but it should be firm enough to still hold its shape nicely. Feel free to poke the sweet potato with a fork or sharp knife to double check. The sweet potato is ready if the fork or knife inserts smoothly without much resistance.
Why are my sweet potatoes taking so long to bake?
That’s totally normal! The size of your potato is a big factor & every oven is a bit different. Stay patient & pour another glass of wine while you wait!
Nutty Brown Sugar Streusel Topping
Since the sweet potatoes need a bit of time to bake, you can prep the nutty streusel topping while they’re in the oven.
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
I love streuseled-anything – streusel is always extra delicious, but it’s also actually quite simple to make. The secret is all in keeping your butter cold.
Mix the dry ingredients. Add flour, brown sugar, & salt to a medium bowl, then whisk to combine well.
Incorporate the butter. Use a pastry cutter or fork to incorporate cubes of butter. You can also use your hands, just be careful not to overwork the butter. You’ll know the butter is incorporated well when the mixture is super crumbly & it almost sticks together when you press it. Tip! ⇢ When you make a streusel, it’s absolutely essential that your butter is cold. Cold butter helps the streusel form large crumbs that get super crispy in the oven.
Add the nuts. Use your favorite! I really like the hearty texture of walnuts or pecans. Feel free to use a festive mix of both, if that’s what speaks to you! Stir them in last so they get lightly coated in the brown sugar streusel.
Meal Prep Tip!
This brown sugar streusel stores well in the fridge for up to 3 days, so feel free to make it ahead of time while the potatoes bake. At dinnertime, simply take the streusel out of the fridge & top the twice baked sweet potatoes before popping them back in the oven – easy!
How to Make Twice Baked Sweet Potatoes
The beauty of twice baked sweet potatoes is their contrasting textures. We mash the tender insides of the sweet potato with fall-inspired ingredients to create loads of flavor & next-level creamy texture, then re-stuff them into the crispy potato peels. Each potato is packed with even more classic holiday flavor – it’s irresistible!
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
Hollow out the sweet potatoes. Carefully slice each baked potato in half lengthwise. Use a spoon to scoop the flesh out of the sweet potato & transfer to a medium bowl. Tip! ⇢ When you make twice baked sweet potatoes, it’s crucial that the outer shells hold their shape, otherwise the filling oozes out during the second bake. Using a serrated knife helps create clean halves, while leaving a nice border along the edges helps the potato shells hold their shape.
Mix the sweet potato filling. Add butter, brown sugar, vanilla, cinnamon, nutmeg, & eggs to the sweet potato flesh. Use a potato masher for a more rustic texture or, for super light & fluffy results, use a hand mixer, stand mixer, or food processor. Why? ⇢ This is a total no-no for regular potatoes, but sweet potatoes don’t have the same starches that cause them to become gummy as they’re mixed.
Assemble & bake again. Spoon the filling into the hollowed-out sweet potato shells, then sprinkle some streusel on top. Bake the potatoes for another 20 minutes, until the topping is fragrant & beautifully golden brown.
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
Make-Ahead Twice Baked Sweet Potatoes
I love twice baked potatoes, but they can be a little time-consuming to prepare, especially if you’re busy playing host for Thanksgiving dinner.
This twice baked sweet potato recipe is very easy to prep ahead of time. Store the stuffed sweet potato shells & the streusel topping in separate airtight containers in the refrigerator for up to 3 days. Let the potatoes come up to room temperature at dinnertime, then top them with the streusel & pop them in the oven. Super simple!
Love the idea of a make-ahead Thanksgiving? ⇢ Be sure to check out our complete Make-Ahead Thanksgiving guide!
Serving Suggestions & Leftover Tips
With their distinctly autumn-inspired flavor, these twice baked sweet potatoes are the perfect side dish for any fall Sunday supper or holiday dinner, like Thanksgiving or Friendsgiving! Given their natural sweetness, I suggest pairing them with a few savory dishes to create a balanced menu.
Main dishes to try…
Side dishes to try…
Leftovers Tips!
How do you reheat twice baked sweet potatoes? Easy – the microwave is totally fine! Thrice baking is not necessary. 😁
This twice baked sweet potato recipe is also great if you’re trying to cut back on holiday leftovers. Plan for a ½ potato per person.
I can’t wait for you to try these Streuseled Twice Baked Sweet Potatoes! They’re such a fun take on classic Thanksgiving sweet potato casserole, & everyone at your holiday table will love them!
If you do give them a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations! ♡ Happy cooking!
More Recipes Like This:
Festive Holiday Side Dishes
- Creamy Pumpkin Mac and Cheese with Brown Butter Sage Breadcrumbs
- Thanksgiving Salad with Cinnamon Cider Vinaigrette
- Swirled Cranberry Cornbread Muffins
- Prosciutto Wrapped Green Bean Casserole Bundles with Crispy Onions
- Cheesy Butternut Squash Gratin
- Maple Mustard Roasted Brussels Sprouts with Pancetta, Pine Nuts & Parmesan
Streuseled Twice Baked Sweet Potatoes
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours
- Yield: serves 8
- Category: Side Dish, Thanksgiving Recipes
- Method: Oven, Twice Baked
- Cuisine: American
- Diet: Vegetarian
Description
Twice baked potatoes are always delicious, & these Streuseled Twice Baked Sweet Potatoes are so fun! Inspired by classic Thanksgiving sweet potato casserole, these twice baked sweet potatoes are individually portioned, not-too-sweet, & loaded with crave-worthy texture.
In developing this recipe, I tested several methods for the perfect baked sweet potato & was pleasantly surprised to find that the most straight-forward option worked best. Slowly roasting a sweet potato creates tender flesh that’s perfect for mashing into a creamy filling. Since these potatoes are twice baked, it’s absolutely crucial to avoid overcooking them in this first bake – they should be tender throughout, but hold their shape nicely.
From there, scoop out the flesh & mix it with plenty of butter, a little brown sugar, warm spices, & some eggs. This filling is not-too-sweet & tastes totally autumnal. For an extra smooth & creamy mash, use your food processor or an electric mixer.
Perhaps the best part of these twice baked sweet potatoes, though, is their nutty streusel topping. Feel free to use walnuts or pecans, & be sure to use seriously cold butter to help ensure the streusel gets super crispy in the oven. The textural contrast between the creamy sweet potatoes & crunchy streusel is absolutely to-die-for!
A fantastic side dish for any fall dinner, especially Thanksgiving or Friendsgiving!
Ingredients
- 4 medium sweet potatoes (approx. 10–12 ounces each), scrubbed & dried well
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter
- ⅓ cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs, lightly beaten
- kosher salt, to season
for the streusel topping:
- 4 tablespoons cold unsalted butter, cut into small cubes
- ⅓ cup all-purpose flour (can sub 1:1 gluten-free flour if desired)
- ⅓ cup packed light brown sugar
- 1 cup chopped walnuts &/or pecans
- kosher salt, to season
Instructions
- Bake the sweet potatoes: Preheat the oven to 400 degrees F, ensuring a rack is positioned in the center of the oven. Line a sheet pan with parchment paper or foil for easy clean up as desired. Liberally poke the surface of the sweet potatoes, piercing them well. Place the sweet potatoes on the prepared sheet pan, drizzling the olive oil over top & seasoning well with kosher salt. Rub the oil & salt over the surface of the potatoes. Transfer to the oven & bake 35-40 minutes, until the potatoes are tender but still hold their shape.
- Prepare the streusel topping: Meanwhile, as the potatoes bake, prepare the streusel topping. Add the flour & brown sugar to a medium bowl, seasoning with ½ teaspoon kosher salt & whisking to combine. Cut the cold butter into the flour mixture – you can use a pastry cutter or fork, though I typically just use my hands to press the butter into the flour – until the mixture is super crumbly & begins to stick together when pressed gently. Stir in the nuts. Set aside for assembly, or transfer to an airtight container & store in the refrigerator for up to 3 days.
- Hollow out the sweet potatoes: Once the potatoes are cool enough to handle, use a serrated knife to carefully slice the potatoes in half lengthwise. Scoop the sweet potato flesh & transfer to a bowl, leaving about ¼-inch of flesh in each potato. Work carefully as you handle the potatoes & avoid smashing – we want the shells to stay intact for twice baked sweet potato assembly! Arrange the hollowed out sweet potato halves on the same baking sheet used to bake the potatoes.
- Prepare the sweet potato filling: To the bowl of sweet potato flesh, add the butter, light brown sugar, vanilla, cinnamon, & nutmeg. Season with 1 teaspoon kosher salt. Use a potato masher to combine well. (Alternatively, making use of a hand mixer or stand mixer yields especially smooth & creamy results, & a food processor yields even creamier results). Once mashed, add the beaten eggs & mix to combine.
- Twice baked sweet potatoes assembly: Carefully spoon the sweet potato filling into the hollowed out sweet potato halves from Step 3. Generously sprinkle the streusel topping over top.
- Bake the twice baked sweet potatoes: Place the sweet potatoes back in the oven. Bake 20-25 minutes, until the twice baked sweet potatoes are warmed through & the streusel topping is golden brown.
- Serving: Allow the twice baked sweet potatoes to cool slightly, then serve alongside your roast turkey or roast chicken, stuffing, mashed potatoes, & gravy. Enjoy!
Notes
- Make-Ahead Twice Baked Sweet Potatoes: You can make these twice baked sweet potatoes up to 3 days in advance. Prepare according to Steps 1-5 of Recipe Directions, above. Store the streusel topping & filled sweet potato halves in separate airtight containers in the refrigerator for up to 3 days. Pull the sweet potatoes from the refrigerator 30 minutes – 1 hour before you plan to bake them, then top with streusel just before they go in the oven.
- Storage & Reheating: Leftover twice baked sweet potatoes will keep, stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through.
- Freezer Instructions: You can also freeze leftover twice baked sweet potatoes. Transfer leftover twice baked sweet potatoes to a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator, then reheat in the microwave or oven until warmed through.
Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
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