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A close up shot of five twice baked sweet potatoes with streusel topping are arranged atop a white oval serving platter. The platter sits atop a white and gray marble surface surrounded a small white scalloped pinch bowl filled with chopped pecans and walnuts, loose sprigs of fresh herbs, and a light cream colored linen napkin.

Streuseled Twice Baked Sweet Potatoes

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  • Author: Jess Larson
  • 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

Scale
  • 4 medium sweet potatoes (approx. 1012 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

  1. 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.Four medium baked sweet potatoes are arranged atop a parchment lined baking sheet pan that sits atop a white and gray marble surface.
  2. 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.Streusel topping for a twice baked sweet potato recipe fills a large cream colored speckled ceramic bowl. The bowl sits atop a gray and white marble surface with a gold fork resting inside of the bowl.
  3. 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.Eight sweet potato halves cut lengthwise with sweet potato flesh partially scooped out are arranged atop a parchment lined baking sheet. The sheet pan sits atop a white and gray marble surface with a small bowl of cubed butter, a large bowl filled with scooped out sweet potato flesh, a small container or maple syrup, a small white plate filled with ground nutmeg, ground cinnamon, and kosher salt, and two eggs surround the baking sheet. A gold spoon rests inside of a partially scooped out sweet potato.
  4. 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"]
  5. 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.Eight assembled twice baked sweet potatoes with streusel topping are arranged atop a parchment lined baking sheet. The sheet pan sits atop a white and gray marble surface.
  6. 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.Eight twice baked sweet potatoes with streusel topping are arranged atop a parchment lined baking sheet. The baking sheet sits atop a white and gray marble surface with a light cream colored linen napkin resting underneath the pan.
  7. Serving: Allow the twice baked sweet potatoes to cool slightly, then serve alongside your roast turkey or roast chicken, stuffing, mashed potatoes, & gravy. Enjoy!An overhead shot of five twice baked sweet potatoes on a large white oval platter that sits atop a white and gray marble surface with a natural woven placemat underneath. The platter is surrounded by a light cream colored linen napkin, a small white scalloped pinch bowl filled with chopped walnuts and pecans, and loose sprigs of fresh herbs.

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.