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. [gallery columns="2" size="full" ids="35042,35043"]
- 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.