Twice Baked Sweet Potatoes

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These Twice Baked Sweet Potatoes (with a walnut streusel) are a delicious new way to enjoy sweet potatoes this holiday season! Like the hotter, more creative cousin of the plain mashed sweet potatoes and sweet potato casserole, they will be a sweet and tasty addition to your Thanksgiving meal.

Best Thanksgiving Side!

I love a good sweet potato and this one will certainly not disappoint! It is an all dressed and pretty sweet potato that is ready for its close-up!

Sweet potatoes are baked until tender, insides scooped out and mashed with butter and brown sugar and then piped back into the skins and topped with a sweet and crunchy walnut streusel. Make them ahead or day of for a delicious pre-dessert treat with your turkey and stuffing!

How to Make Twice Baked Sweet Potatoes

I promise there is nothing hard about this recipe, you just need some time! This is a great recipe to make ahead, so if you think you won’t have enough time to make them on Thanksgiving, just make them a few days before and store them in the fridge until you’re ready to bake. See my notes below on making ahead and storing Twice Baked Sweet Potatoes. All specific directions and increments are found at the bottom of this post.

Bake Sweet Potatoes Until Very Soft

Prick sweet potatoes with a fork or sharp knife. Bake at 350° F for 30 minutes or until very soft. (Baking time will depend on size of your sweet potatoes.) Remove from oven and cool.

Cut Lengthwise + Scoop Out Flesh of Sweet Potatoes

Once sweet potatoes are baked and cooled enough to handle, cut in half lengthwise and scoop out the flesh, leaving a 1/2 inch border inside the skin.

Mash the Sweet Potatoes

Mash the sweet potatoes together with butter, brown sugar, cinnamon, and salt. Mash until mostly smooth and butter has melted.

Add Mashed Sweet Potatoes Back into Skins

Pipe or spoon mashed sweet potatoes back into the skins. Keep in mind that you won’t fill all the skins back up. Count on 1 less. For example, I cooked 3 sweet potatoes giving me 6 halves. The filling I scooped out will only fill 5.

Make the Streusel Topping

Make the streusel by mixing butter, salt, flour, brown sugar, walnuts, and cinnamon into a bowl until it starts to come together into a crumble.

Add Streusel Over the Tops + Bake

Sprinkle the streusel over top of the filled sweet potatoes and bake 20-30 mins or until edges become crispy. Serve warm.

How to Make Ahead

Like I mentioned above, this is a great make-ahead recipe which makes it one of my favorites for the holidays! Depending on how far ahead you’d like to make these, you’ll either refrigerate or freeze them.

• Refrigerate. To make your sweet potatoes 3-5 days in advance, bake your sweet potatoes whole, fill them and then cover with plastic wrap and refrigerate. Make the streusel and store separately in the fridge with the filled sweet potatoes. When you’re ready to bake, simply top with the streusel and bake according to the recipe card below.

• Freeze. To make your sweet potatoes up to 6 months in advance, bake your sweet potatoes whole, fill them and then cover with plastic wrap and freeze. After 3 hours (or once they are completely frozen), transfer to a freezer-safe container or air tight plastic zip top bag. Make the streusel and store separately in the freezer with the filled sweet potatoes. When you’re ready to bake, simply top with the frozen potatoes with the streusel and bake 45-60 minutes or until hot and toasty.

More Sweet Potato Recipes to Try!

• Sweet Potato Casserole
• Perfect Sweet Potato Pie
• Sweet Potato Cookies with Homemade Streusel
• Sweet Potato Cupcakes with Marshmallow Frosting
• Mashed Sweet Potatoes

These were amazing little treats that topped off our meal perfectly. My family LOVED these and I’ll probably be making a quadruple batch this Thanksgiving.

Do you love sweet potatoes as much as I do? Mmm…so tasty!

Don’t forget to print/save/bookmark/share/pin this recipe so you can make these Twice Baked Potatoes for this holiday season! Printable recipe card below. Have a great day, friends!

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5 from 31 votes

Twice Baked Sweet Potatoes

These Twice Baked Sweet Potatoes (with a walnut streusel) are a delicious new way to enjoy sweet potatoes this holiday season!

servings 5 servings

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Ingredients

• ▢ 3 large sweet potatoes
• ▢ 4 tablespoons packed brown sugar
• ▢ 3 tablespoons butter
• ▢ pinch salt
• ▢ 1/2 teaspoon cinnamon

for the streusel-

• ▢ 5 tablespoons flour
• ▢ 1/4 teaspoon cinnamon
• ▢ 1/4 cup walnuts chopped
• ▢ 2 tablespoons butter
• ▢ 3 tablespoons packed brown sugar

US Customary – Metric

Instructions

• Prick sweet potatoes with a fork or knife and bake at 350 degrees for 30 minutes or until soft. You can also microwave the sweet potatoes on high for 13-15 minutes as well.
  
• Once sweet potatoes are cooked, slice in half and scoop out the centers into a bowl leaving a 1/4 inch border of sweet potato with the skin.
  
• Mix in brown sugar, butter, salt, and cinnamon until smooth.
  
• Using a large tipped pastry bag, pipe filling back into sweet potato shells. {Or spoon it back in.}
  
• In a small bowl, combine all ingredients for the streusel and mix together until butter starts to warm and ingredients start sticking together.
  
• Top the filled sweet potatoes with the streusel and bake 20-30 minutes. Serve warm.
  

Video

Nutrition

Calories: 395kcal | Carbohydrates: 62g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 217mg | Potassium: 736mg | Fiber: 7g | Sugar: 25g | Vitamin A: 29291IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 2mg

Course: Appetizer, Side Dish

Cuisine: American, Thanksgiving

Keyword: twice baked sweet potatoes