These delicious streusel topped twice baked sweet potatoes are sure to be the hit of your Thanksgiving table this year. If you’re a sweet potato lover like me, you’re going to love the both crunchy and smooth texture, along with the sweet taste of these sweet potatoes! They’re a winner.
Another great thing about this side dish? The ability to make it ahead of time. Just assemble the potatoes completely then save the second baking job for right before you plan to serve them. They will keep up to two days assembled in the fridge.
These sweet potatoes can be a little messy, as they are essentially mashed potatoes inside a baked potato skin, but are so amazingly delicious! Plus, you can never have too much streusel!
Twice Baked Sweet Potatoes with Streusel Topping
If you're a sweet potato fan, you'll love food blogger Jenna Weber's delicious side dish idea for twice baked sweet potatoes that are smooth and sweet with a crunchy streusel topping in her full post on the Fresh Tastes blog.
- 2 large sweet potatoes
- ¼ cup cream cheese
- ½ tsp cinnamon
- 1 tsp salt
- 2 tbsp pure maple syrup
- For Streusel
- 1/3 cup oats
- 2 tbsp flour
- ½ cup brown sugar, lightly packed
- ¾ tsp cinnamon
- 4 tbsp cold butter, cut into small pieces
- pinch of salt
- Preheat your oven to 400.
- Wash your sweet potatoes under cold water. Prick potatoes all over with a fork. Place sweet potatoes in the oven and bake for 45 minutes, or until tender.
- Let potatoes cool briefly, then make a six inch slice down the center and scoop out the flesh into a bowl. Add the cream cheese, cinnamon, salt and maple syrup and beat well.
- Place mashed sweet potatoes back into the skin (as best you can --- it might be a little messy). Now, make the streusel. Mix together the oats, flour, brown sugar, cinnamon and salt in a large bowl. Cut in the butter with your fingers until only small clumps remain.
- Spoon the streusel over the stuffed sweet potatoes and bake at 400 degrees for another 20 minutes. When done, the streusel should be golden brown and toasty.
- Let cool before serving.
- These potatoes can be assembled completely up to two days ahead of time and stored in the refrigerator.
Yield: 2 servings (recipe easily doubled or tripled)
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.